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 Freezer Peach Jam.
And don’t forget to use them in savory dishes like Pork Medallions in Bourbon Peach Sauce or this Peach Pizza with Bacon and Jalapeno.
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.
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.
About Palisade Peaches
Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.
Ingredients You’ll Need
- 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
- Step 1: Start making the ice cream custard by combining three egg yolks and sugar.
- Step 2: Using a whisk, blend until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
You can, however the lower fat content will keep it from being as creamy and luscious.
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.
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
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.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Homemade Peach Ice Cream Recipe
Ingredients
- 1 cup whole milk
- ½ cup sugar
- 4 whole egg yolks
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 5 peaches peeled and chopped
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 fresh peaches. Follow directions on ice cream maker for churning.
Notes
- 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
Homemade Peach Ice Cream … It’s What’s For Summer
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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.
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.
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.
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.
MMMMMM!!