If summer had a flavor, it would be the Best Peach Ice Cream Recipe—creamy, lush, and bursting with the juiciest, sun-ripened peaches. This homemade treat is everything you dream of in a scoop: sweet, fragrant, and so utterly refreshing, you’ll wonder why you ever bought ice cream from the store!
Why You’ll Love This Recipe
- Real Peach Flavor: Nothing beats the pure taste of fresh peaches, and this recipe is packed with them in every creamy bite.
- Ultra-Creamy Custard Base: Egg yolks and heavy cream create a melt-in-your-mouth texture you just can’t get from store-bought pints.
- Churned with Love & Ease: You don’t need fancy equipment or skills—just a little patience and an ice cream maker for dreamy homemade results.
- Customizable for Any Occasion: Whether you keep it classic or swirl in your favorite mix-ins, this recipe is made for celebrating any warm, sunny day!
Ingredients You’ll Need
This Best Peach Ice Cream Recipe proves that a few truly good ingredients are all you need for unforgettable homemade ice cream. Each component brings its own magic, building up a symphony of summery sweetness and velvety richness in every spoonful.
- Fresh peaches: Choose ripe, fragrant peaches for maximum flavor and color; they’re the star of the show!
- Granulated sugar: Split between sweetening the peaches and the creamy custard for just the right balance.
- Lemon juice: Brightens up the peaches and keeps their color vivid.
- Salt: Just a pinch enhances every flavor in the base.
- Egg yolks: The secret to a luscious, silky custard—don’t skip them!
- Heavy cream: Gives that ultra-creamy, dreamy texture you crave.
- Whole milk: For the perfect balance of richness and scoop-ability.
- Pure vanilla extract: A little vanilla rounds out the peachy notes and deepens the flavor.
Variations
One of the best things about this Best Peach Ice Cream Recipe is how effortlessly you can make it your own! Don’t be afraid to experiment to fit your mood, ingredient drawer, or dietary needs—it’s all about creating your dream summer scoop.
- No-Churn Shortcut: Follow the no-cook instructions for a simpler version using whole eggs and skip the custard base entirely.
- Dairy-Free Delight: Swap in coconut milk and coconut cream for a luscious, vegan-friendly alternative.
- Peach Melba Twist: Swirl in fresh raspberry sauce or crushed macarons for an elegant, restaurant-style dessert.
- Mix-ins Galore: Fold in crumbled vanilla wafers, shortbread cookies, or even a handful of chopped, candied ginger for a sweet surprise in every bite.
How to Make Best Peach Ice Cream Recipe
Step 1: Macerate the Peaches
Start by peeling and slicing your peaches, then tossing them with half a cup of sugar and a good squeeze of lemon juice. Let them sit at room temperature for 30–60 minutes—watch as they transform and release their golden syrup. This simple step intensifies the peachy flavor and sets the stage for those glorious fruity ripples throughout your ice cream.
Step 2: Mash, Strain, and Chill
Once the peaches are soft and syrupy, mash them up, making sure no big chunks remain (those freeze rock-hard!). Strain off the juice, keep both the fruit and the liquid, and pop them in the fridge—they’ll add robust flavor and lovely swirls to your finished ice cream.
Step 3: Make the Custard Base
Heat the cream, milk, the remaining sugar, and a pinch of salt just until steamy—no boiling. In another bowl, whisk your egg yolks until pale and fluffy, then slowly mix in a bit of the hot milk to temper (this keeps your custard silky, never scrambled!). Gradually combine everything in the pan and stir until the mixture thickens just enough to coat a spoon. Remove from the heat and stir in vanilla for that irresistible aroma.
Step 4: Strain and Combine with Peach Syrup
For the silkiest results, strain your custard through a fine-mesh sieve into a clean bowl, catching any tiny scrambled bits. Stir in the reserved peach syrup, pop the whole thing in the fridge, and chill for at least four hours—this deep chill yields the creamiest texture when you churn.
Step 5: Churn and Freeze to Perfection
Pour the well-chilled base into your ice cream maker and churn according to its instructions, usually about 25–30 minutes, until irresistibly soft-serve creamy. In the last seconds of churning, swirl in those gorgeous mashed peaches. Transfer to a container, smooth the top, and freeze until firm—if you can resist diving in right away!
Pro Tips for Making Best Peach Ice Cream Recipe
- Choose the Ripest Peaches: The flavor of your ice cream lives and dies by your peaches—pick them at peak ripeness for a naturally sweet, bold taste and that perfect pale orange blush!
- Don’t Rush Chilling: Chilling the base for several hours isn’t an optional step—this ensures a velvety, scoopable ice cream instead of an icy, hard block.
- Mix-Ins Timing: Add those little bits of mashed peaches during the last few moments of churning—not before—or you’ll risk mushy fruit or uneven distribution.
- Savor the Small Chunks: Mash peaches well but leave some little bits for texture—too big and they become peachy ice cubes, but too pureed and you lose all that rustic charm.
How to Serve Best Peach Ice Cream Recipe
Garnishes
For a truly swoon-worthy presentation, I love topping each bowl with a few fresh peach slices, a sprig of mint, or even a drizzle of rich honey. Toasted almond slivers or a sprinkle of crushed cookies (like amaretti or shortbread) also give this Best Peach Ice Cream Recipe an extra-special flourish and a delightful bit of crunch.
Side Dishes
This peach ice cream pairs beautifully with buttery pound cake, crisp waffles, or a simple shortbread cookie on the side. For the ultimate summer treat, serve it sandwiched between classic molasses or gingerbread cookies—a cool, creamy hug between two soft cookies that’s simply unforgettable.
Creative Ways to Present
Scooping your ice cream into glass jars or vintage teacups instantly adds charm, while a large scoop atop a grilled peach half levels up your dessert game. For special gatherings, try making mini ice cream sandwiches or serving scoops over a berry compote—everyone will love the playful and elegant twist on the classic Best Peach Ice Cream Recipe.
Make Ahead and Storage
Storing Leftovers
Homemade ice cream is a rare treasure, so store any leftovers in an airtight container directly in your freezer. Lay a sheet of wax paper or parchment over the surface to help prevent icy crystals from forming, preserving that sumptuous texture for days.
Freezing
The Best Peach Ice Cream Recipe will keep delightfully scoopable for 1–2 weeks in the freezer. Because it’s made without preservatives, enjoy it soon for the freshest flavor—a little patience up front means many days of pure, dreamy peach bliss!
Reheating
No reheating needed—simply let the ice cream sit at room temperature for 5–10 minutes before serving if it’s too firm to scoop. This gentle softening ensures each bite is creamy and just melts onto your tongue.
FAQs
-
Do I need to peel the peaches for this ice cream?
Yes, peeling the peaches is best for a perfectly creamy texture—peach skins can turn a little tough in the freezer. If you’re pressed for time, blanch peaches briefly in boiling water, then slip off the skins with ease.
-
Can I make the Best Peach Ice Cream Recipe without an ice cream maker?
While an ice cream maker gives you the best, creamiest results, you can use the no-churn version! Simply whip the base, fold in mashed peaches, and freeze in a shallow dish, stirring every 30 minutes until it reaches the right consistency.
-
What’s the secret to extra-smooth homemade peach ice cream?
Don’t skip straining your custard and chilling it thoroughly before churning! Both steps guarantee your Best Peach Ice Cream Recipe delivers that luxurious, professional scoop every time.
-
Can I use frozen peaches instead of fresh?
Absolutely! Thaw and drain frozen peach slices before macerating with sugar and lemon juice. The flavor may be slightly less vibrant, but it still makes a dreamy ice cream when fresh aren’t in season.
Final Thoughts
Whether you’re celebrating peach season or simply craving a scoop of homemade sunshine, the Best Peach Ice Cream Recipe is pure comfort and nostalgia in every bite. Give it a try, share it with friends (or just yourself!), and savor the sweet, simple pleasures of summer at home.
Print
Best Peach Ice Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 38 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
Indulge in the creamy sweetness of homemade peach ice cream with this easy recipe. Ripe peaches, sugar, and a touch of lemon create a luscious base, while a custard-like cream mixture brings it all together for a delightful frozen treat.
Ingredients
Peach Mixture:
- 3 medium peaches, peeled and sliced (about 2 cups)
- 1 1/4 cup granulated sugar, divided
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
Cream Mixture:
- 5 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Peach Mixture: Peel and slice peaches. Toss with 1/2 cup sugar and lemon juice. Let sit until peaches release juices.
- Make Cream Mixture: Combine cream, milk, 1/2 cup sugar, and salt in a saucepan. Heat until hot.
- Temper Eggs: Whisk egg yolks and sugar. Slowly add hot cream mixture to eggs.
- Cook Custard Base: Combine egg mixture with cream mixture. Cook until thickened. Stir in vanilla.
- Chill and Churn: Strain custard, add peach liquid, chill. Churn in ice cream maker. Add mashed peaches. Freeze to ripen.
Notes
- No-cook version: Use 2 whole eggs instead of 5 yolks for a simpler ice cream.
- Storage: Homemade ice cream lasts 1-2 weeks in the freezer.
- Ice Cream Maker Size: Use a 1.5- to 2-quart ice cream maker for best results.
- Avoid Scrambled Eggs: Add hot liquid slowly to eggs to prevent scrambling.
- Chunks of Fruit: Mash peaches finely for a smoother texture.
- Mix-ins: Consider adding chopped cookies or cake for extra flavor.
- Ice Cream Sandwiches: Pair with gingerbread or molasses cookies for a delicious treat.
Nutrition
- Serving Size: 1 serving
- Calories: 481 kcal
- Sugar: 51g
- Sodium: 153mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 241mg
