Homemade Peach Ice Cream Recipe
My homemade peach ice cream recipe is rich, creamy, and full of juicy peach flavor. Whip up a batch or two to make the most out of peach season this summer — or any time of year!
Servings: 6
Calories: 374kcal
Equipment
Ingredients
- 1 pound ripe peaches peeled, pitted and diced
- ¾ cup granulated sugar divided
- 1 teaspoon fresh lemon juice
- pinch of salt
- 2 eggs
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk
- 1 ½ cups heavy cream
Instructions
- Place peaches in a large bowl and add 1/4 cup sugar, lemon juice, and salt. Let them sit undisturbed for 20 minutes. When they have softened, use a fork or potato masher to partially mash them, leaving a few diced pieces of peach. Set them aside.
- Whisk the eggs, remaining ½ cup of sugar, and vanilla extract in a mixing bowl.
- In a large saucepan, heat the whole milk over medium-low heat until warm. Slowly whisk the milk into the egg/sugar mixture, ¼ cup at a time. Be careful - if you add too much hot milk too quickly, the egg mixture will start to cook.
- Return the mixture to the saucepan and add the heavy cream. Continue cooking over medium-low heat, stirring frequently until the cream begins to steam.
- Remove the saucepan from heat and add the peaches and any accumulated juices; stir to combine. Place the saucepan in the freezer to chill for 1 hour.
- Pour the mixture into the frozen insulated ice cream canister and churn according to product instructions.
- After about 20-25 minutes, the ice cream will have a soft-serve texture. Place the ice cream canister in the freezer for about 2 hours to harden to the desired texture.
Notes
- Always freeze the ice cream canister a day before using it.
- Choose ripe peaches for the best flavor. Look out for fruit that is slightly soft to the touch and fragrant. Underripe ones will taste bland, and overripe ones are way too mushy.
- Go slowly when whisking the warm milk into the eggs and sugar to keep it from cooking the eggs. If it does happen (been there!), strain the liquid through a fine mesh strainer before transferring it to the ice cream maker.
- Be careful not to overfill the canister. There needs to be enough space for the peach mixture to expand as it churns!
- Store leftovers in an airtight container in the coldest part of the freezer. Try to enjoy it within 2-3 weeks for the best taste and texture.
Nutrition
Calories: 374kcal | Carbohydrates: 36g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 59mg | Potassium: 218mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1250IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg