Peach Ice Cream

Peach ice cream is that delightful freeze that transports you to a sun-soaked orchard, capturing the essence of summer in every silky spoonful. This creamy creation boasts the luscious flavor of ripe peaches, perfectly balanced with the right amount of sweetness. It strikes the perfect chord between refreshing and indulgent, making it a fantastic treat, whether you’re lounging in the backyard or entertaining guests on a warm evening.

For me, this peach ice cream recipe is more than just a sweet dish; it’s a labor of love that takes me back to childhood summers spent picking peaches with my family. The way the sweet aroma wafts through the house while it churns in the ice cream maker is nothing short of nostalgic. With a promise of homemade goodness, this peach ice cream is sure to become a beloved addition to your dessert repertoire. I wholeheartedly invite you to try it!

How to Make Peach Ice Cream Recipe

1. Prepare the Peaches: In a medium-sized bowl, toss together the diced peaches, 3 tablespoons of granulated sugar, lemon juice, and a pinch of salt. Let this sit for 20-30 minutes to become juicy.

2. Simmer and Puree Half: Transfer half of the peach mixture into a small saucepan. Over medium heat, simmer for 5-7 minutes until softened and slightly thickened. Once done, remove it from heat and let it cool. Then, pulse the cooked peaches in a blender or food processor until mostly smooth, retaining some texture. Set aside to cool down.

3. Refrigerate Fresh Peaches: Keep the remaining fresh peaches in the refrigerator to fold in later, adding texture and freshness to the final product.

4. Beat Eggs & Yolks: In a medium-sized bowl, vigorously beat together 2 large eggs and 4 egg yolks. Gradually add the 1 1/4 cups of granulated sugar, whisking until well combined.

5. Heat Cream Mixture: In a large saucepan, combine the heavy whipping cream and half and half. Heat gently over medium-low until the mixture is warm but not boiling—this is key to a great custard.

6. Temper the Eggs: Slowly pour 1 cup of the hot cream mixture into the egg mixture while whisking quickly to temper the eggs, ensuring they don’t scramble. Then, while stirring, pour the tempered egg mixture slowly back into the remaining cream mixture in the saucepan.

7. Thicken Custard: Carefully heat the ice cream base over medium-low, stirring constantly—especially in the pot’s corners—until thickened and it reaches 170°F on a digital thermometer. The key is achieving a silky texture that coats the back of a spoon; when you run your finger through it, it should hold that line.

8. Strain the Mixture: Remove the custard from heat and strain it through a fine-mesh sieve to eliminate any cooked egg bits, creating a smooth base.

9. Combine Flavors: Stir in 2 tablespoons of pure vanilla extract and the cooled peach puree. If using bourbon, add it now. Chill this mixture in an ice bath until it reaches room temperature, then cover it with plastic wrap and refrigerate until completely cold, about 2-3 hours.

10. Churn the Ice Cream: Once fully chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, gently fold in the reserved fresh peach chunks. Transfer to a container and freeze until firm before serving.

Storing & Reheating

Store your homemade peach ice cream in an airtight container in the freezer for up to three months. If left out at room temperature, it will start to melt, so always keep it frozen. When you’re ready to serve, let the ice cream sit at room temperature for about 10 minutes to soften for easy scooping. Keep in mind that the texture may change slightly after freezing, but you can revive it by stirring in a touch of milk for creaminess.

Now that you have every secret to crafting homemade peach ice cream, it’s time to experiment and make this delightful dessert your own. Feel free to play around with flavors or textures!

Indulge in the nostalgia of summer with every spoonful. There’s magic in creating something this refreshing at home, perfect for warm afternoons or any gathering where sweetness is welcomed.

Recipe FAQs

Peach Ice Cream

Recipe Author: Elise

This Peach Ice Cream is a delightful, creamy treat that highlights the sweetness of fresh peaches. With simple ingredients and easy steps, it’s perfect for a hot day or a cozy dessert at home.

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• Prep Time 30 minutes
• Cook Time 7 minutes
• Yield 8 servings 1x

Ingredients

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• 2 cups ripe peaches peeled and diced (about 3-4 peaches)
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice
• Pinch of salt
• 2 large eggs
• 4 large egg yolks
• 1 1/4 cups granulated sugar
• 2 cups heavy whipping cream
• 2 cups half and half
• 2 tablespoons pure vanilla extract
• 1 tablespoon bourbon optional

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Instructions

1. Combine diced peaches, sugar, lemon juice, and salt in a bowl; let sit for 20-30 minutes to juice.
2. Transfer half of the peach mixture to a saucepan; simmer for 5-7 minutes over medium heat until soft.
3. Remove from heat and cool; blend until mostly smooth with some texture.
4. Keep reserved fresh peaches refrigerated to fold in later.

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Notes

Make sure the peaches are ripe for the best flavor.
You can adjust sugar based on the sweetness of the peaches.
Optional bourbon can enhance the flavor but is not necessary.

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Nutrition

• Serving Size: 1/2 cup
• Calories: 245
• Sugar: 21g
• Sodium: 70mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 165mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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