Homemade Peach Ice Cream
This seven ingredient Homemade Peach Ice Cream is creamy and delicious, perfect for a warm sunny day. Use perfectly ripe peaches for the best ice cream! Plus read my tips for the easiest way to peel peaches!
Fresh Peach Ice Cream Recipe
Happy summer! I’ve had a few people recently ask me a fresh homemade peach ice cream recipe. You ask, I deliver! I’ve got a list of other requests but will always take more. Keep them coming, and I’ll keep sharing my ideas and recipes.
For me, summertime has always been about cold desserts. Now that we’ve purchased an ice cream maker that you can use INSIDE the house, I love it even more. We still use our old-fashioned ice cream maker (a 4-quart mixer – rock salt required) but if I can avoid going outside on hot Texas days and use the KitchenAid, I’ll do that every time. See below for links.
More Homemade Ice Cream Recipes:
Which one will you try first?
- We’ve got the standard Vanilla Bean Ice Cream, Chocolate Peanut Butter Ice Cream, and Oreo Ice Cream.
- Then there are fruity flavors like Blueberry Ice Cream, Strawberry Ice Cream, and Raspberry Ice Cream (and this peach version).
- And of course, we’ve got other tasty versions like Caramel Swirl Ice Cream, Butter Pecan Ice Cream, Coffee Toffee Ice Cream, and Black Forest Ice Cream among others.
Reasons to LOVE this easy peach ice cream recipe:
- ONLY SEVEN INGREDIENTS – Easy-to-find ingredients make this super doable for any home cook.
- SEASONAL PEACHES. – I love making this in the summer during peach season. Juicy, drip-down-your-face beautiful peaches are key to summer flavor.
- SMOOTH & CREAMY – If you include large chunks of peaches, they become rather hard and icy. Using a food processor to puree them (but leaving tiny peach pieces) allows the ice cream to stay creamy. That’s what you want!
- LEFTOVERS – I love having little containers of ice cream in my freezer. Since I’ve been testing recipes like crazy, I have about a dozen or so containers at this moment (even after giving some away)!
Ingredients needed for the Best Peach Ice Cream:
These simple ingredients are a delicious way to enjoy delicous homemade ice cream with real peach flavor.
- Dairy – Both heavy whipping cream and whole milk is needed.
- Eggs – I used five egg yolks for this recipe.
- Sugar – Just a cup and a fourth of granulated sugar.
- Vanilla Extract – I always use Watkin’s Vanilla.
- Fresh Peaches – You’ll need four medium-ripe peaches for this recipe.
- Salt – Just a pinch of salt is needed to balance the sweetness.
How to Easily Peel Peaches:
Do you want to make the process of peeling peaches easier? This will do it. Just a quick boil allows for no waste and no knife necessary!
Step 1
Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.
Step 2
Do a quick ice bath. Remove peaches immediately and place in the ice bath to cool.
Step 3
Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.
How to Prep Peaches for Ice Cream
STEP 1 – Slice Peaches. After the peaches have been peeled, slice them into thin slices and add to a bowl.
STEP 2 – Add sugar and freshly squeezed lemon juice. Add one cup of sugar to the sliced peaches.
STEP 3 – Stir and let macerate. Letting the peaches sit will allow for juices to form and the peaches will soften.
STEP 4 – Pour peaches and juices into a food processor.
STEP 5 – Puree peaches. Pulse food processor for only a few seconds to make peach puree. You want some small chunks of peaches to remain.
How to Temper Eggs:
You’ll want to temper your eggs to be safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.
- Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil.
- In a small mixing bowl, combine the egg yolks and sugar and whisk well.
- When milk reaches 165 degrees, take a small measuring cup and pour it into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
- Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
- Remove cooked custard base from heat and let cool.
- Refrigerate.
NOTE: When the custard mixture has thickened enough, it will coat the back of a spoon, and you’ll notice that the line created by your finger when you run it across the coated spoon remains distinct.
How to make Homemade Peach Ice Cream Recipe:
NOTE: Operate your ice cream machine according to manufacturer’s instructions. This recipe works in any 2-quart ice cream machine. While we use a KitchenAid Attachment, you can also use a Cuisinart ice cream maker (linked below).
Now that we’ve covered how to easily peel peaches, prepare them from ice cream, and temper the eggs, it’s time to explain how to put it all together. This recipe does need advance preparation, but it’s SO worth it and pretty quick too.
- Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
- Temper the eggs. See directions above.
- Prepare peaches. See directions above for my simple process to easily peel peaches PLUS how to process them.
- Combine ice cream ingredients. In a large measuring bowl, combine the cooled tempered egg mixture (whole milk, eggs, and 1/4 cup sugar), the pureed peaches (peaches plus one cup sugar), heavy cream, vanilla, and salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
- Churn. If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
- Remove. Use a rubber scraper to pour the ice cream out of the bowl into a pan or freezer-safe container.
- Freeze. Freeze the ice cream in an airtight container until ready to serve. The texture will be a bit like soft-serve ice cream at first so it needs a couple of hours to firm up.
Tips for using a KitchenAid Attachment:
- Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I store the attachment in it. That way we can make ice cream on a whim!
- Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
- Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
- Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.
Other peach recipes with fresh peach flavor:
- Easy Peach Galette – No need to peel the peaches for this galette!
- Puff Pastry Peach Tartlets – Another semi-homemade peach treat, and oh so good.
- Skillet Peach Cobbler – The easiest cobbler and amazing too!
Kitchen Tools Used: (affiliate links)
- KitchenAid 2 Quart Ice Cream Maker
- Cuisinart 2-Quart Frozen Ice Cream Maker
- USA Loaf Pan, 1.25 Pound
xoxo ~Sue
Homemade Peach Ice Cream
Ingredients
- 4 medium peaches – peeled and sliced
- 1 ¼ cup sugar – divided
- 1 Tablespoon lemon juice – freshly squeezed
- 5 large egg yolks
- 2 cups heavy cream
- 1 ½ cups whole milk
- 2 Tablespoons vanilla extract
- a pinch of salt
Instructions
- If using a KitchenAid attment, place the bowl in the freezer a full day in advance (or at least 15 hours) before churning.
Temper the eggs.
- Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil.
- In a small mixing bowl, combine the eggs and 1/4 cup sugar and whisk well.
- When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
- Then pour the contents of the bowl into the saucepan and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
- Remove from heat and let cool. Refrigerate.
Prep peaches.
- Peel and slice the peaches. If you want an easy way to peel peaches, see notes below. Add to a bowl with 1 cup of sugar and freshly squeezed lemon juice. Stir and let macerate. Let the peaches sit for about 30 minutes so that a rich, thick syrup forms.
- Pour peaches into a food processor and pulse. You want a few small chunks to remain. Refrigerate.
Churn ice cream.
- Combine all ingredients in a large mixing bowl – the chilled tempered eggs, the chilled and pureed peaches, heavy cream, vanilla, and a pinch of salt. Mix well, cover with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
- If using a KitchenAid attachment (as pictured below), start the mixer with the attachment so that it’s turning BEFORE you pour the liquid in. Then pour in whisked ingredients and let it churn until finished. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl, approximately 25-30 minutes.
- Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
- Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Video
Notes
- Boil. Bring a saucepan of water to a boil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.
- Do a quick ice bath. Remove peaches immediately to an ice bath until cool.
- Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.
Nutrition
Here’s more Farmer’s Market Week Recipes
Breakfast Recipes
- Glazed Peach Scones by Our Good Life
- Peach Pancakes by Life Love and Good Food
Starters and Sauce Recipes
- Air Fried Zucchini Fries by West Via Midwest
- Bacon Wrapped Pickles by Take Two Tapas
- Chilled Cucumber Melon Soup by Cookaholic Wife
- Easy Refrigerator Dill Pickles by Cheese Curd In Paradise
- Raspberry Lemonade Limoncello Cocktail by Books n’ Cooks
- Strawberry Pesto Brie Bites by Kate’s Recipe Box
- Watermelon Rind Pickles by Palatable Pastime
- Zucchini Nachos by Magical Ingredients
Side Dishes Recipes
- Air Fryer Brussel Sprouts by Devour Dinner
- Diner-Style Breakfast Potatoes and Onions by Family Around the Table
- Honeyed Carrots with Citrus Basil Gremolata by Jolene’s Recipe Journal
- Southwestern Potato Salad by The Freshman Cook
- Twice Baked Potatoes by Hostess At Heart
- Zucchini Corn Fritter by The Fresh Cooky
Main Dish Recipes
- Eggplant and Chickpea Fritters w/ Herb Yogurt Sauce by Savory Moments
- Philly Style Pepper Steak by A Kitchen Hoor’s Adventures
- Sheet Pan Lemon Garlic Shrimp with Asparagus by Blogghetti
- Steak and Bell Pepper Salad by The Redhead Baker
Dessert Recipes
- Apple Squash Quick Bread by Hezzi-D’s Books and Cooks
- Corn Ice Cream by House of Nash Eats
- Homemade Peach Ice cream by SueBee Homemaker
- Peach Pie with Bourbon Caramel Sauce by Lemon Blossoms
Ice Cream party!! 😀
I just made this.. the reason for 4 stars is I think 2 TBSP of vanilla is too much. The vanilla flavor competed with the peach flavor. I may try it again and only add a tsp of vanilla as compared to similar recipes for peach ice cream that I found using the same ratio of milk and cream.
I’m wondering what kind of vanilla you used. We love Watkin’s brand and it adds incredible flavor to the ice cream.
Peach ice cream = a classic
Great treat for hot summer days!
Amen to that, Josh!
Peach is the fruit of the summer and this ice cream is so fresh and delicious!
Love it!
Made the peach ice cream yesterday (7/31/23) – used your technique to peel and puree the peaches – followed the recipe, except I used 5 peaches (very soft & ripe) instead of 4 and also substituted Half and Half for the whole milk (for extra creaminess). I have found this works well in all the ice cream recipes. Ice cream turned out scrumtpuous!
I’m so glad you enjoyed this ice cream, John!
Never saw how much of whole milk and heavy cream to use? So many ads in-between text! Maybe the ads messed with my comprehension.
If you go to the recipe card, everything and the step-by-step directions are listed too.
Can I make this with frozen peaches? And do I have to peel the peaches?
Thanks
I think you could blend frozen peaches for this recipe but I haven’t tested it myself. Good luck!
I’ve never made peach ice cream before! Very tasty! It made a great treat during this Texas heatwave!
There’s nothing better than homemade ice cream! So glad you enjoyed this peach flavor!
Where’s the lemon juice used
Sorry, I just updated the recipe to include it. The lemon juice is added to the peaches.
Wow what an amazing recipe! We gobbled this up haha thanks!!
Yay!
Let’s go! It’s hard to top peach ice cream and this recipe is over the moon.
So yummy!
I’m absolutely drooling right now over your summer-in-a-bowl peach ice cream!
Thank you Sheila!