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Homemade peach ice cream in a waffle cone.
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Homemade Peach Ice Cream Recipe

Use fresh peaches to make this classic peach ice cream recipe
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

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

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

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