Homemade Peach Ice Cream

A summer delight in every spoonful! This homemade peach ice cream captures the essence of ripe, juicy peaches combined with creamy dairy for an authentic taste of summer.

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Course: Dessert

Cuisine: American

Keyword: Peach Ice Cream, Homemade Ice Cream, Summer Dessert, Fresh Peach Dessert

Prep Time: 30

Cook Time: 25

Cooling & Freezing Time: 6

Total Time: 7

Servings: servings

Calories: 245kcal

Equipment

Ice Cream Maker
Food Processor
Fine-Mesh Sieve

Ingredients

4 cups fresh peaches about 6-7 medium peaches, peeled and sliced
2 cups heavy cream substitute with coconut cream for dairy-free option
1 cup whole milk or almond milk for a lighter alternative
3/4 cup granulated sugar raw honey works beautifully as a natural substitute
4 large egg yolks rich in lecithin for creamier texture
1 tsp pure vanilla extract bourbon vanilla adds depth
1/4 tsp almond extract optional, enhances peach flavor
1/8 tsp salt balances sweetness
1 tbsp fresh lemon juice prevents browning and adds brightness

Instructions

Bring a large pot of water to a boil. Score an X on the bottom of each peach, then submerge them in boiling water for 30-45 seconds. Transfer immediately to an ice bath. Once cool enough to handle, peel the skins off. Slice the peaches and toss with lemon juice to prevent browning.
Place half the peaches in a food processor and pulse until smooth. Chop the remaining peaches into small chunks for texture variation.
In a medium saucepan, combine the milk and half the cream over medium heat until steaming but not boiling.
Meanwhile, whisk together egg yolks, sugar, and salt in a separate bowl until pale and slightly thickened.
Slowly pour 1 cup of the hot milk mixture into the egg mixture while continuously whisking. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon until it reaches 170°F or coats the back of the spoon.
Strain the custard through a fine-mesh sieve into a bowl containing the remaining cream. Add vanilla and almond extracts, then fold in the peach purée and chunks.
Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.
Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions, usually 20-30 minutes. The ice cream is ready when it reaches the consistency of soft-serve.
Transfer to a freezer-safe container, cover with parchment paper directly on the surface, and freeze until firm, at least 4 hours or preferably overnight.

Notes

For best results, use peaches that are ripe but still slightly firm. Over-ripe peaches can add too much water to the mixture.

Pressing parchment paper directly onto the surface of the ice cream before covering helps prevent freezer burn.

Allow ice cream to soften at room temperature for 5-10 minutes before serving for optimal texture and flavor.

This ice cream will keep for up to two weeks in a well-sealed container in the back of your freezer.

Nutrition

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