Homemade Peach Ice Cream

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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!

Oh ice cream. How we love you so! If you didn’t notice, I’ve been sharing lots of ice cream recipes lately in a series. So far I’ve got Mint Chip Ice Cream, Blueberry Ice Cream, Coffee Toffee Ice Cream and Chocolate Peanut Butter Ice Cream. This is #5 and it’s a good one!

Side shot of two bowls of peach ice cream.

Peaches and Cream Ice Cream

Happy summer! I’ve had a few people recently ask me for this 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 the 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 the old 4-quart mixer but not having to go outside on hot Texas days makes me pull out the KitchenAid Attachment every time. See below for links.

I listed my recipes from my 2021 series above, but I’ve got several older recipes that are just as delicious. Be sure to try my Homemade Strawberry Ice Cream, Double Chocolate Ice Cream, and Cookies and Cream. I’ve also included them in my post about How to Make Homemade Ice Cream in an Electric Ice Cream Maker!

Side shot of a pan of peach ice cream with an ice cream scoop.

Reasons to LOVE this ice cream

  1. You only need seven ingredients. Easy to find ingredients make this super doable for anyone.
  2. Seasonal peaches make it extra delicious. I love making this in the summer when peaches are at their peak flavor-wise. Juicy, drip-down-your-face peaches are key to the flavor.
  3. Pureeing the peaches makes this ice cream smooth and creamy. If you use large chunks of peaches, they become rather hard and icy. Using a food processor to puree them (but leaving small chunks) allows for the ice cream to stay creamy. That’s what you want!
  4. Leftovers are great. 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:

  • Dairy – Both heavy 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 – I always use Watkin’s Vanilla.
  • Peaches – You’ll need four medium ripe peaches for this recipe
  • Salt – Just a pinch of kosher salt.
A bowl of fresh peaches.

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!

  1. Boil. Bring a saucepan of water to a oil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.
  2. Do a quick ice bath. Remove peaches immediately to an ice bath until cool.
  3. Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.
A hand pulling the skin off of a peach.

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. Add one cup of sugar to the sliced peaches.

STEP 3 – Stir and let maserate. 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. You want some small chunks of peaches to remain.

A food processor of pureed peaches.

It’s Farmer’s Market Week!

This week I’m collaborating with some of my food blogging friends to celebrate the best flavors of summer in what we are calling Farmer’s Market Week.

All week we will be sharing some of our favorite recipes that incorporate ingredients you will find at your local farmer’s market.. You can find more farmer’s market inspiration at the bottom of this post after the recipe, so keep scrolling!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

How to Temper Eggs

You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

  1. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 160 degrees. stirring often. Do not boil.
  2. In a small mixing bowl, combine the egg yolks and sugar and whisk well.
  3. 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.
  4. 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.
  5. Remove from heat and let cool.
  6. Refrigerate.

How to make Peach Ice Cream

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.

  1. Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.
  2. Temper the eggs. See directions above.
  3. Prepare peaches. See directions above for my simple process to easily peel peaches PLUS how to process them.
  4. 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 and refrigerate until ready to churn.
  5. 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.
  6. Remove. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container. 
  7. Freeze. 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.
Peach ice cream with an ice cream scoop.

Tips for using a KitchenAid Attachment:

  1. 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 keep ours in there all the time. That way we can make ice cream on a whim!
  2. 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.
  3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
  4. 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

Overhead shot of two bowls of peach ice cream.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side shot of a pan of peach ice cream with an ice cream scoop.

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!
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Course: Dessert
Cuisine: American
Keyword: homeamde ice cream, homemade peach ice cream
Prep Time: 30 minutes
Cook Time: 25 minutes
time to cool ingredients: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8 servings
Calories: 427kcal
Author: Sue Ringsdorf

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

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. Stir and let maserate. Let the peaches sit for about 30 minutes so that a rich, thick syrup forms.
  • Pour peaches into a food processor and pulse for just a few seconds. 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.
  • 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

How to easily peel peaches:
  1. Boil. Bring a saucepan of water to a oil over medium-high heat. Submerge peaches, two at a time, for 30 seconds.
  2. Do a quick ice bath. Remove peaches immediately to an ice bath until cool.
  3. Peel. Use your fingers to pull the skin off the peaches. This should be very simple to do after this process.
 

Nutrition

Calories: 427kcal | Carbohydrates: 43g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 201mg | Sodium: 48mg | Potassium: 266mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1347IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 1mg

Here’s more Farmer’s Market Week Recipes

Breakfast Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

A spoonful of homemade peach ice cream, by a bowl.

Ice Cream party!! 😀

One Comment

  1. Sheila Thigpen says:

    I’m absolutely drooling right now over your summer-in-a-bowl peach ice cream!

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