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
Scale
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.
