Fresh Peach Ice Cream
This homemade peach ice cream recipe uses ripe, juicy peaches folded into a rich custard base that churns into the creamiest scoop you've ever tasted. Made with real fruit and no artificial flavoring, it's the ultimate summer dessert.
Equipment
- Ice cream maker (electric, 1.5 to 2-quart capacity)
- Medium Heavy-Bottomed Saucepan
- Fine-mesh strainer
- Whisk
- Mixing bowls (at least 2, one large)
- Rubber spatula
- Instant-read thermometer - For monitoring custard temperature
- Blender or immersion blender - Optional for smooth texture
- Airtight freezer container (loaf pan or dedicated ice cream container)
- Plastic wrap - For pressing against surface to prevent freezer burn
- Ice cream scoop
Ingredients
- 4 large egg yolks
- 3/4 cup granulated sugar - 150g, divided
- 1 cup whole milk - 240ml
- 2 cups heavy whipping cream - 480ml, divided
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
For the Peach Mixture
- 4 medium ripe fresh peaches - about 1.5 lbs or 680g, peeled and diced
- 2 tablespoons fresh lemon juice - from about 1 lemon
- 2 tablespoons granulated sugar - for macerating the peaches
Instructions
- Macerate the peaches: Peel peaches, dice into 1/2-inch chunks, and toss with 2 tablespoons sugar and lemon juice. Let sit at room temperature for 30 minutes, then mash half the peaches and refrigerate.
- Heat the milk mixture: Combine milk, 1 cup of cream, and salt in a saucepan over medium heat until steaming (170°F), without boiling.
- Whisk yolks and sugar: Vigorously whisk egg yolks and 1/2 cup sugar until pale and thickened, about 2 minutes.
- Temper the eggs: Slowly pour hot milk into egg mixture while whisking constantly, then return the tempered mixture to the saucepan.
- Cook the custard: Stir over medium-low heat until custard coats the back of a spoon and reaches 170-175°F (8-12 minutes). Do not boil.
- Strain and cool: Strain custard through a fine mesh strainer into a clean bowl, stir in remaining cream and vanilla, then press plastic wrap on the surface and refrigerate for at least 4 hours or overnight.
- Churn the ice cream: Pour chilled custard into the ice cream maker and churn for 20-25 minutes. Add peach mixture during the last 2-3 minutes of churning.
- Freeze and serve: Transfer churned ice cream to an airtight container, press plastic wrap on the surface, seal, and freeze for at least 4 hours. Let soften 5 minutes before serving.
Notes
- Use the ripest peaches you can find. Soft, fragrant peaches that smell like summer will give you the most flavorful result. Under-ripe peaches taste starchy and flat.
- Keep a thermometer nearby. Cooking custard to exactly 170-175°F (77-80°C) is the safest way to pasteurize the eggs without scrambling them.
- Don't rush the chilling step. Warm custard in an ice cream maker results in icy, grainy texture. Give it at least 4 hours in the fridge, preferably overnight.
- Freeze your ice cream bowl in advance. A bowl that isn't cold enough won't churn properly. Keep it in the freezer for a full 24 hours beforehand.
- Season the peaches with lemon juice. The acid brightens the fruit flavor dramatically and prevents oxidation, keeping the peaches a vibrant orange color.Add the peaches near the end of churning. This prevents them from getting broken down too much and helps them stay distributed evenly.
- Press plastic wrap to the surface. This single step is the most effective way to prevent ice crystals and freezer burn on your homemade ice cream.
- Store in an airtight container toward the back of your freezer where temperature is most consistent. Best within 1 to 2 weeks.