There’s nothing quite like the sweet, creamy taste of homemade peach ice cream on a warm summer day. With juicy, sun-ripened peaches and rich, velvety texture, this frozen treat is a nostalgic bite of summer you won’t want to miss. Ready to discover the simple secret to making it at home? Keep reading — your taste buds will thank you!
| Servings: | 8 |
| Prep Time: | 25 minutes |
| Cook Time: | 5 hours 35 minutes |
| Total Time: | 6 hours including freezing |
| Serving Size: | 1 cup |
Description
Homemade peach ice cream is the essence of summer captured in every creamy spoonful. The moment it touches your tongue, you are transported to a sun-filled orchard with ripe peaches dripping from the trees and the scent of fruit heavy in the air. It is rich and velvety with bursts of juicy peachiness that come from using real, sun-ripened peaches. The flavor is both nostalgic and fresh — like peach cobbler’s cooler cousin served in a bowl of sweet simplicity.
There is a quaint charm in making ice cream from scratch. It invites you to slow down and savor the process and transforms everyday ingredients into something extraordinary. This recipe blends a thick, custardy base with fresh peach puree and tender chunks of fruit. The result is a sweet escape from the ordinary — a dreamy, golden-hued dessert that begs to be shared under a summer sky or enjoyed quietly on your front porch swing.
Why You’ll Love This Recipe
This homemade peach ice cream is incredibly rewarding and surprisingly easy to make. It features real, whole ingredients that are free from artificial stuff — just milk, cream, sugar, eggs, and peaches at their peak. The flavor is bright and authentic, making this treat a wholesome alternative to store-bought ice cream.
It is also a flexible recipe that welcomes variation. You can blend the peaches completely for a smooth texture or leave pieces for a fruity bite. Make it your own by folding in crushed cookies, toasted nuts, or a drizzle of honey. Whether you use fresh or frozen peaches, this ice cream is guaranteed to turn any day into a peachy celebration.
Ingredients
- 2 cups peeled and diced ripe peaches
- 1 tablespoon lemon juice
- 1 cup granulated sugar divided
- 1 cup whole milk
- 2 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- Medium saucepan
- Mixing bowls
- Whisk
- Blender or food processor
- Ice cream maker
- Freezer-safe container
- Measuring cups and spoons
- Spatula
Instructions
- Macerate the peaches: In a medium bowl, toss the diced peaches with lemon juice and 1/4 cup of sugar. Let them sit for 30 minutes. This softens the fruit and intensifies the peach flavor.
- Prepare the fruit: After macerating, blend half the peaches until smooth. Leave the rest chunky so you get bits of peach in each bite. Set both aside.
- Start the custard base: Whisk together the remaining 3/4 cup sugar and egg yolks in a medium saucepan until light and creamy.
- Cook gently: Slowly whisk in the milk and set over medium heat. Stir constantly and don’t let it boil. Once it coats the back of a spoon and lightly thickens, it’s ready. This should take about eight to ten minutes.
- Finish the custard: Take it off the heat, stir in the heavy cream, vanilla extract, and a pinch of salt. The mixture should taste rich but still light.
- Chill it thoroughly: Pour the custard into a bowl, cover, and refrigerate for at least two hours. Don’t skip this part — the colder your custard, the better your ice cream will churn.
- Add the peaches: Once fully chilled, combine the peach puree and the remaining peach chunks into the custard base. Give it a gentle stir to blend.
- Churn away: Pour the mixture into your ice cream maker and churn according to the machine’s instructions. Mine usually takes about 20 to 25 minutes to reach the consistency of soft serve.
- Freeze: Transfer to a freezer-safe container, smoothing out the top. Press a piece of parchment against the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
- Serve and smile: Let it sit at room temp for about 10 minutes before scooping. The flavor is pure summer with every bite.
Nutrition per serving
| Calories | 290 |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 18g |
| Sugar | 27g |
| Fiber | 1g |
| Sodium | 40mg |
Recipe Notes
For a fun twist, swirl in a spoonful of honey or add crushed shortbread cookies before freezing. You can also replace the vanilla extract with almond for a more Southern peach flavor.
FAQ
Can I skip the egg yolks?
The egg yolks give the custard richness and that classic creamy texture. If you need an egg-free version, try a Philadelphia-style ice cream base using just milk, cream, sugar, and peaches. It will still be delicious but a bit less silky.
Can I use canned peaches?
You can use canned peaches in a pinch. Just make sure they are packed in juice rather than syrup, rinse them briefly, and drain well before using. The flavor will not be as vibrant, but it will still work.
How do I keep it from getting icy?
Make sure the custard is fully chilled before churning and press parchment directly on the surface before freezing. Do not skip either step. Also, using enough sugar and fat helps reduce iciness naturally.
We hope you enjoyed this article about homemade peach ice cream! If it inspired you, let us know in the comments — we love hearing from you. And if you found it helpful, please pin this article or any image from it on Pinterest and give the pin a like. It might seem small, but it really helps us reach more readers and create even better content for you!
Homemade Peach Ice Cream
Ingredients
- 2 cups peeled and diced ripe peaches
- 1 tablespoon lemon juice
- 1 cup granulated sugar divided
- 1 cup whole milk
- 2 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, toss the diced peaches with the lemon juice and 1/4 cup of sugar. Let sit for 30 minutes to release juices.
- After macerating, puree half the peaches in a blender or food processor until smooth. Leave the other half chunky and set aside both.
- In a medium saucepan, whisk together the remaining 3/4 cup of sugar and the egg yolks until light and smooth.
- Gradually whisk in the milk and place the saucepan over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt.
- Chill the custard in the refrigerator for at least 2 hours or until completely cool.
- Once cooled, stir in the peach puree and the peach chunks.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for 4 hours or until firm.
- Scoop and enjoy.
