Peach Ice Cream

5 from 3 votes

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.

Prep Time20

Cook Time20

Chilling1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: dessert, frozen, ice cream, peach

Servings: (about 1 1/2 quarts of ice cream)

Calories: 299kcal

Author: Tricia

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.

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