Peach Ice Cream

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This incredible frozen treat has been my go-to Peach Ice Cream recipe for decades. The recipe first appeared in a roundup on SRFD back in the spring of 2011. While the photos and writeup were in desperate need of an update, the recipe was already perfect and has stayed the same.

This recipe produces an ultra creamy custard based ice cream with unforgettable peach flavor. The simple step of macerating diced peaches in a little sugar and peach schnapps before adding to the ice cream makes all the difference in the end result. Peach schnapps is completely optional, however. If you don’t have any on hand, no worries. It’s still be terrific without!

Fresh Peach Ice Cream Recipe: Easier than you’d think!

As mentioned above this homemade ice cream recipe is pretty easy to make with no baking skills needed. Here’s a few tips to ensure it’s the best tasting peach ice cream. 🍑

• Use juicy, ripe, fresh peaches.
• Macerate peeled, diced peaches overnight with granulated sugar and fresh lemon juice. You can also add peach schnapps if desired (optional but highly recommended). Adding the schnapps also keeps the ice cream from getting too hard in the freezer.
• Allow the ice cream base to cool completely before adding to your ice cream maker.
• Freeze the finished homemade ice cream overnight for the best scoopable consistency.

Optional Add-Ins

• add pinch of ground cinnamon
• layer crumbled shortbread cookies into the ice cream before freezing for a nice Peach Cobbler vibe.
• add 1/2 teaspoon of almond extract

Equipment Needed

For this recipe you will need an ice cream maker. I’ve had my electric Cuisinart Ice Cream Maker for about 15 years and use it often. It’s a workhorse, easy to use and easy to clean up. If you watch for off-season sales, you’ll get a great deal!

You’ll also need:

• Whisk
• Medium Saucepan
• Loaf Pan or Ice Cream Storage Container
• Fine mesh sieve
• A few mixing bowls

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Peach Ice Cream

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 1 day d 40 minutes mins

Yield: 10 (about 1 1/2 quarts of ice cream)

Course: Dessert

Author: Tricia

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5 from 3 votes

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Rich, thick and creamy homemade Peach Ice Cream is an absolute summer treat! Add a few crumbled shortbread cookies and a pinch of cinnamon for easy Peach Cobbler Ice Cream.

Ingredients

• 2 cups fresh peaches peeled and diced (about 1 lb or 2 large peaches)
• 1 cup granulated sugar divided (222g)
• 1 tablespoon lemon juice
• 2 tablespoons peach schnapps (optional)
• 4 large egg yolks
• 2 cups heavy cream (16oz)
• 1 cup whole milk (8oz)
• 1 teaspoon vanilla extract
• pinch of table salt

Instructions

• Peel and dice the peaches into 1/2-inch pieces. In a small bowl combine the diced peaches, ¼ cup (55g) sugar, lemon juice and peach schnapps (if using). Cover and refrigerate overnight stirring occasionally.
• Remove peach mixture from the refrigerator and drain through a fine mesh sieve reserving the juices. Cover and return the diced peaches to the refrigerator until needed. Set the peach juice/syrup aside.
• Set a large bowl inside another larger bowl filled with ice. This ice bath will help cool the custard before refrigerating.
• In a small bowl whisk together the egg yolks. Set aside.
• In a medium saucepan combine the remaining ¾ cup (170g) sugar, heavy cream, milk, vanilla and salt.  Bring to a boil over medium heat stirring constantly. Remove from the heat and slowly drizzle and whisk about one-third of the boiled cream mixture into the whisked egg yolks. Pour the egg and cream mixture back into the saucepan and stir to combine.
• Return the saucepan to the heat and continue to cook, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and stir in the reserved peach juice. Pour the mixture into the clean bowl set over the ice bath.
• Stir occasionally until the base is cooled, about 30 minutes. Cover and refrigerate at least 8 hours or up to overnight before processing.
• Pour the cold custard into the ice cream maker and process according to the manufacturer’s instructions. When the ice cream is thick and soft frozen, add the diced peaches and continue churning until well blended.
• Transfer the ice cream into a cold loaf pan or ice cream storage container. Press a piece of plastic wrap onto the surface of the ice cream. Freeze overnight for the best scoopable consistency.

Recipe Notes

Store the ice cream well sealed in an airtight container. 

If desired, layer crushed shortbread cookies between layers of the custard before freezing. Add a sprinkle of ground cinnamon for peach cobbler vibes.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 

Nutrition

Calories: 299kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 134mg | Sodium: 30mg | Potassium: 130mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 0.4mg

More Great Peach Recipes:

If you find yourself with loads of extra peaches, try this recipe for super simple Baked Peaches with Maple Syrup, Cinnamon and Brown Sugar.

Here are a few more recipes to try:

Almond Peach Scones

With fresh diced peaches, almond paste and buttermilk, these scones are tender and delicious and easy to make too!

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Fresh Peach Crumb Bars

This simple, easy recipe can be adapted to any of your favorite fresh summer fruits!

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Old-Fashioned Fresh Peach Pie

It's hard to beat a fresh peach pie – just like grandma used to make!

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Peach Crisp

Juicy sweet peaches covered with a cinnamon oat almond crunch topping

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