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    Home > Dessert > Homemade Peach Ice Cream Custard Style

    Homemade Peach Ice Cream Custard Style

    Published: Jul 18, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Fresh homemade peach ice cream is truly one of Summer’s biggest treats. With simple ingredients, peaches and cream is simply an irresistible combination.

    Once our Colorado peaches arrive, it’s time to put them to good use. My first project is always this homemade Peach Ice Cream recipe. More favorites are Vanilla Roasted Peaches, and don’t forget to use them in savory dishes like Pork Medallions in Bourbon Peach Sauce or this Peach Burrata Salad.

    Homemade peach ice cream in a waffle cone.

    There’s not a more fun kitchen project in the Summer than making rich and creamy homemade ice cream. And when fresh peaches are in season, Homemade Peach Ice Cream is truly a special treat.

    With simple ingredients, peaches and cream are a flavor combo made in heaven.

    Our fresh Western Slope Colorado Peaches are certainly brag worthy. Grown in the Palisade area of Colorado, hot days and warm nights produce some of the most juicy fresh peaches you’ll ever taste.

    As with any homemade ice cream recipe that I make, you’re actually making a frozen custard for your ice cream base.

    Dairy, sugar and eggs are combined stove top to make a thick luscious custard, which will sit overnight in the refrigerator before it’s ready for the ice cream maker.

    Let’s take a look.

    Ingredients You’ll Need

    Ingredients to make homemade peach ice cream.
    • Whipping Cream or heavy cream.
    • Peaches
    • Milk, preferably whole milk as opposed to reduced fat.
    • Sugar
    • Vanilla Extract
    • Egg yolks

    Step by Step Instructions – It’s Easy

    Two egg yolks and sugar in a bowl.
    Whisking sugar and egg yolks together to make homemade peach ice cream.
    • Step 1: Start making the ice cream custard by combining three egg yolks and sugar.
    • Step 2: Using a whisk, blend until smooth.
    Making custard for homemade peach ice ccream.
    Tempering eggs to make homemade peach ice cream.
    • Step 3: Warm the milk stovetop in a small pan until nice and steamy but not boiling or even simmering.
    • Step 4: Slowly add some of the warm milk to sugar and egg mixture continuing to whisk. This will temper the eggs, meaning the hot mixture will not cook them.
    Making a custard in a saucepan to make homemade ice cream.
    Adding vanilla and cream to milk egg mixture to make peach ice cream.
    • Step 5: Pour mixture egg and milk mixture back in the pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
    • Step 6: Let cool to room temperature add cream, and vanilla. Stir to combine and place in refrigerator overnight.
    Simmering peaches for easy peeling.
    Boiled peaches in an ice bath for easy peeling.
    • Step 7: Prepare the peaches. What’s The Easiest Way To Peel Peaches? Drop peaches into a sauce pan of simmering water. Let them simmer for a minute or two and then place them into an ice bath. The skins will literally fall right off. Make sure you’re using ripe peaches for this to work.
    Chopped peaches on a white cutting board to make homemade peach ice cream.
    • Step 8: Rough chop the peaches and set aside. Using fresh peaches that are ripe are a key to the pure fresh peach flavor in this recipe.
    Adding custard to an ice cream maker cylinder to make homemade ice cream.
    Adding peaches to ice cream custard in an ice cream maker.
    • Step 9: Pour the ice cream mixture into the cylinder of your ice cream machine.
    • Step 10: Add cut up peaches to the ice cream mixture in the cylinder and follow directions on the ice cream maker to churn the ice cream.

    Tips For Success

    • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
    • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
    • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve ice cream. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.
    • Important: Start the motor of the ice cream maker before adding ice cream base. Place the frozen cylinder into the ice cream maker and start the motor. THEN add the ice cream base and peaches. If you add the ice cream before starting the motor, the ice cream will freeze to the sides of the maker. Believe me, it’s somewhat of a mess.
    How Long Is Homemade Ice Cream Good For

    This homemade peach ice cream will keep in the freezer for 2 weeks. It doesn’t last as long as store purchased ice cream as this contains pure fresh ingredients with no preservatives or additives to keep it from crystalizing.

    Can I Make Custard Ice Cream with Half and Half?

    You can, however the lower fat content will keep it from being as creamy and luscious.

    Why Do I Have To Refrigerate the Ice Cream Base Overnight?

    Its a step in every egg-based ice cream recipe. This step is used for custard based ice cream recipes, not Philly-style or other egg-free ice cream bases. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.

    Can I Use Frozen Peaches?

    Yes. I routinely keep frozen fresh peaches (chopped) in the freezer. Separate the pieces as much as you can, or if using frozen peach halves or slices, chop them before adding to the ice ream. Simply add them to the ice cream while they’re still frozen.

    Recipe For Homemade Peach Ice Cream

    Two homemade peach ice cream cones laying on their side.

    When it comes to dessert recipes, ice cream is hands down my favorite. And we love this homemade peach ice cream recipe. This may be our favorite ice cream of the season.

    Nothing says Summer like homemade ice cream. Give this recipe a try, your kids will love it.

    • Homemade Banana Ice Cream
    • Homemade Snickerdoodle Ice Cream Recipe
    • Maple Syrup and Candied Pecan Ice Cream
    • Balsamic Roasted Strawberry Ice Cream

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Homemade peach ice cream in a waffle cone.

    Homemade Peach Ice Cream Recipe

    Use fresh peaches to make this classic peach ice cream recipe
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Resting Time: 8 hours
    Total Time: 8 hours 25 minutes
    Servings: 8
    Calories: 341kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 cup whole milk
    • 1/2 cup sugar
    • 4 whole egg yolks
    • 2 cups heavy cream
    • 2 teaspoons vanilla extract
    • 5 peaches peeled and chopped
    Prevent your screen from going dark

    Instructions

    • Warm the milk in a small saucepan over medium low heat. Let it get nice and steamy, but don't let it simmer or boil. This is important.
    • While the milk is warming, whisk the eggs with the sugar in a separate bowl.
    • Slowly add some of the warm milk to sugar mixture, whisking as you do so.
    • Pour the egg/milk mixture back in the saucepan pan and heat slowly until thickened, stirring constantly. It should look like very liquid pudding. Do not boil!
    • Let cool to room temperature add cream, and vanilla. Place pan in refrigerator, covered with lid or plastic wrap. Let the mixture sit overnight.
    • Important: When you're ready to churn the ice cream, remove the frozen ice cream maker cylinder from the freezer, place it in the maker base and start the motor. Never add the ice cream before the cylinder is turning. The ice cream will freeze to the sides of the bowl and you'll have a mess. And I'e read that you could damage the ice cream maker.
    • Add the ice cream base and then add chopped peaches. Follow directions on ice cream maker for churning.

    Notes

    Tips for Success: 
    • Before making this ice cream recipe, read the instructions for your ice cream maker. Most makers require that you freeze the cylinder for up to 2 days in advance of making ice cream.
    • On Tempering Eggs: It’s important to follow the directions for tempering eggs. Adding to much hot milk to eggs too quickly will cause the eggs to curdle or even scramble. Which will compromise the creamy texture of the ice cream.
    • Don’t skip the overnight refrigerator step. The obvious benefit is that the ice cream base will be colder once it its the ice cream maker cylinder. Also aged bases will gain volume and thickness with refrigerating overnight. Thicker bases churn faster and easier. And simply taste better.
    • If eating this ice cream right after churning in the ice cream maker, the texture will be more like soft serve. Place in an air-tight container and place in the freezer for a more solid texture ice cream experience.

    Nutrition

    Calories: 341kcal | Carbohydrates: 25g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 182mg | Sodium: 40mg | Potassium: 273mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Homemade Peach Ice Cream … It’s What’s For Summer

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    • Vanilla Roasted Peaches With Mascarpone Cheese
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    Reader Interactions

    Comments

    1. kae schroeder says

      August 25, 2022 at 11:47 am

      put it in
      I made this recipe twice this summer and it was blue ribbon good! Excellent find, thank you. A couple little tweaks- Doubled the amount of vanilla. to 1 1/2 TBS. After mixing up all I put it directly in the freezer. 24 hours later using the Ninja Creami machine, I churned it (a minute and 1/2) It was the best I had ever had! Thank you.

      Kae from the cabin, here in the Sangres.

      Reply
    2. Sheila Ezell says

      August 15, 2021 at 1:05 pm

      This ice cream was very delicious. We had a big birthday party and everyone loved it and wanted the recipe.

      The only change I made was after I peeled and chopped up the peaches I mashed them with a potato masher and then Added a cup of sugar and out them In the refrigerator. I added them to the milk mixture just before putting it all in the nice cream churn.

      Reply
    3. Karen says

      September 09, 2009 at 5:48 am

      A few years ago, the kids got me an ice cream maker for mother’s day. I made ice cream. Actually it was more like cream with giant ice crystals. I haven’t touched it since. I really should. Tell me I really should. ‘Cause peach ice cream sounds really really good right now.

      Reply
    4. dan stringer says

      September 07, 2009 at 2:14 pm

      Oh, no…huge craving. We used to pick softball-sized peaches from our tree, my mom would put them and whatever else in an old wooden ice cream maker, my brothers and I would turn the handle while my dad burned the chicken on the grill…

      Can I come over and have some of that ice cream? I’m just flat-out inviting myself.

      Reply
    5. dvhemphill says

      September 07, 2009 at 3:02 am

      MMMMMM!!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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