If you’re dreaming of a refreshingly sweet treat that captures the essence of sun-kissed summer days, you’ve got to try this Homemade Peach Ice Cream Recipe. It’s a luscious, creamy delight loaded with ripe peaches that burst with natural sweetness, balanced perfectly by a velvety custard base. The result is a frozen dessert that feels both indulgent and incredibly fresh, making it a standout at any summer gathering or simply a way to treat yourself on a warm afternoon.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe lets the peaches truly shine while providing a rich, creamy texture and a subtle hint of vanilla. Each component plays a vital role in creating that perfect scoop of ice cream that’s smooth, flavorful, and utterly satisfying.
- 3 ripe peaches: Peeled and chopped for the freshest, juiciest fruit flavor in every bite.
- 1/2 cup sugar: Sweetens the peaches and boosts their natural juices during maceration.
- 1.5 cups heavy cream: Adds the creaminess that makes this ice cream so indulgent and smooth.
- 1 cup whole milk: Balances the richness of the cream and keeps the texture light yet satisfying.
- 1 tsp pure vanilla extract: Infuses a warm, fragrant note that complements the peaches beautifully.
- 1/8 tsp kosher salt: Enhances all the flavors, making every component pop in the final dish.
- 5 egg yolks (room temperature): Essential for the custard base that provides richness and a creamy, silky texture.
How to Make Homemade Peach Ice Cream Recipe
Step 1: Macerate the Peaches
Begin by combining the chopped peaches with sugar in a bowl and letting them sit for 20 to 30 minutes. This simple step draws out the juicy sweetness of the peaches and softens them slightly, creating a luscious base that’s bursting with peach flavor.
Step 2: Puree the Peaches
Next, blend the macerated peach mixture using an immersion blender or food processor until smooth. This puree will infuse the ice cream custard with that unmistakable fresh peach taste and give the final product a beautiful, natural color.
Step 3: Heat the Dairy and Flavorings
In a saucepan over medium heat, gently warm the heavy cream, whole milk, kosher salt, vanilla extract, and remaining sugar. Stir frequently and watch closely — you want the mixture combined and hot, but not boiling, to prepare for the next crucial step.
Step 4: Temper the Egg Yolks
To avoid scrambling the eggs, slowly whisk a small amount of the hot cream mixture into the egg yolks, then blend this mixture back into the saucepan. This gradual increase in temperature gently cooks the yolks, which will thicken and enrich your ice cream base.
Step 5: Cook the Custard
Lower the heat and stir the custard gently for about 10 minutes, until it thickens slightly and coats the back of a spoon. This custard is the heart of your ice cream, delivering creamy richness and silky texture you’ll fall in love with.
Step 6: Incorporate Peach Puree and Chill
Fold the fresh peach puree into the custard, mixing until fully combined. Refrigerate this mixture for 3 to 6 hours until it’s completely chilled — this chilling step is key to achieving that perfect creamy consistency when you churn.
Step 7: Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually between 20 and 30 minutes. You’ll see the mixture thicken and transform into that familiar creamy texture we all adore.
Step 8: Freeze Until Firm
Transfer the churned ice cream to an airtight container and freeze for several hours to set firmly. Then, it’s ready to scoop out and share, or savor all to yourself on a lazy summer afternoon.
How to Serve Homemade Peach Ice Cream Recipe
Garnishes
To elevate your homemade peach ice cream, why not add a sprinkle of toasted pecans or a drizzle of honey? A dusting of cinnamon or fresh mint leaves can add a lovely aromatic touch and extra depth, making each bite feel like a special occasion.
Side Dishes
This ice cream pairs incredibly well with warm desserts like cinnamon-spiced cobbler, buttery shortcakes, or even a simple almond biscotti. The contrast between warm and cold, soft and crunchy makes every spoonful a delightful experience.
Creative Ways to Present
For a fun presentation, serve your peach ice cream in hollowed-out peach halves or crisp waffle cones decorated with crushed pistachios. You could also layer it alternately with fresh peach slices in a parfait glass for an elegant and visually stunning treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in a tightly sealed container in the freezer to prevent ice crystals and maintain that creamy texture. Properly sealed, your homemade peach ice cream will stay delicious for up to two weeks.
Freezing
Always freeze your ice cream in a shallow, airtight container to help it firm up evenly and make scooping easier. Cover the surface directly with plastic wrap before sealing with a lid for extra protection against freezer burn.
Reheating
While ice cream isn’t reheated, letting your homemade peach ice cream sit at room temperature for 5 to 10 minutes before scooping helps soften it just enough for perfect, creamy bites without losing its delightful structure.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Frozen peaches can work well if fresh peaches aren’t in season. Just thaw and drain any excess liquid before macerating with sugar to avoid a watery texture in your ice cream.
Do I really need an ice cream maker for this recipe?
An ice cream maker helps churn and aerate the mixture for that smooth, creamy texture. If you don’t have one, you can freeze the custard and stir it every 30 minutes to break up ice crystals, though the texture will be less silky.
Can I substitute the heavy cream with half-and-half?
You can try half-and-half, but be aware it might not be as rich or creamy. The heavy cream is what gives the ice cream that luxurious mouthfeel, so it’s best not to skip it if you want traditional results.
How do I know when the custard is ready in step 5?
Look for the custard to coat the back of a spoon thickly but not be so thick that it curdles. You can test by dragging your finger through the custard on the spoon—if the line holds, it’s ready to be removed from heat.
Can I add other flavors to this Homemade Peach Ice Cream Recipe?
Definitely! Consider adding a splash of bourbon or some fresh herbs like basil or thyme during the cooking process to add complexity, but let the peach flavor remain the star of the show.
Final Thoughts
This Homemade Peach Ice Cream Recipe is truly a celebration of fresh, ripe peaches blended with a rich, creamy custard base that’s simple enough for home cooks but impressive enough to wow your family and friends. Give it a try and bring a little bit of sunny, juicy sweetness to your dessert table — you won’t regret it!
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Homemade Peach Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes to 6 hours 45 minutes (including chilling and freezing time)
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This homemade peach ice cream recipe yields a creamy and naturally sweet frozen dessert bursting with fresh peach flavor. Using ripe peaches macerated with sugar, a rich custard base of heavy cream, whole milk, and egg yolks is gently cooked and combined with the peach puree. The mixture is then chilled and churned in an ice cream maker for a smooth, luscious treat perfect for warm-weather indulgence.
Ingredients
Peach Mixture
- 3 ripe peaches, peeled and chopped
- 1/2 cup sugar
Custard Base
- 1.5 cups heavy cream
- 1 cup whole milk
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 5 egg yolks, room temperature
Instructions
- Macerate Peaches: In a bowl, combine the chopped peaches with 1/2 cup sugar. Let them sit for 20 to 30 minutes so the sugar draws out the natural juices, creating a flavorful syrup.
- Puree the Peaches: Using an immersion blender or food processor, blend the macerated peach mixture into a smooth puree. Set aside for later use.
- Heat Cream Mixture: In a saucepan over medium heat, combine heavy cream, whole milk, 1/8 tsp kosher salt, vanilla extract, and remaining sugar (adjusting sugar usage if needed). Gently heat until the sugar dissolves and the mixture is hot but not boiling.
- Temper Egg Yolks: Slowly whisk a small amount of the hot cream mixture into the egg yolks to gently raise their temperature. Then, pour this tempered yolk mixture back into the saucepan, stirring constantly to prevent curdling.
- Cook Custard: Reduce heat to low and cook the mixture for about 10 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon. Do not let it boil.
- Add Peach Puree and Chill: Stir the peach puree into the custard base until fully combined. Cool the mixture to room temperature, then refrigerate for 3 to 6 hours until completely chilled.
- Churn Ice Cream: Pour the chilled peach custard mixture into an ice cream maker and churn according to the manufacturer’s instructions for about 20 to 30 minutes, until thick and creamy.
- Freeze Before Serving: Transfer the churned ice cream to an airtight container and freeze for several hours to firm up before serving.
Notes
- Using ripe, fragrant peaches will provide the best flavor.
- Make sure the egg yolks are tempered slowly to avoid scrambling.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
- This recipe can be adjusted to reduce sugar for a less sweet version.
- Let the ice cream soften for 5-10 minutes at room temperature before scooping.
