Homemade Peach Ice Cream

4.85 from 13 votes

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!

Course Dessert

Cuisine American

Keyword homeamde ice cream, homemade peach ice cream

Prep Time 30

Cook Time 25

Chill Time 4

Total Time 4 55

Servings servings

Calories 427kcal

Author Sue Ringsdorf

Ingredients

For the peaches:

4 medium peaches - peeled and sliced
1 cup sugar
1 Tablespoon lemon juice - freshly squeezed

Remaining ingredients:

5 large egg yolks
1/2 cup granulated sugar
1 ½ cups whole milk
2 cups heavy cream
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 eggs. Pour the whole milk into a small saucepan and heat over medium heat until it reaches 165 degrees. stirring often. Do not boil. Combine egg yolks and 1/2 cup sugar in a small bowl.
When milk reaches 165 degrees, drizzle about one cup of it into eggs/sugar mixture, whisking vigorously as you pour it in. 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. Let cool slightly.
1 ½ cups whole milk, 5 large egg yolks, 1/2 cup granulated sugar
Prep peaches.
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.
Peel and slice the peaches. 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.
4 medium peaches, 1 cup sugar, 1 Tablespoon lemon juice
Chill liquid ice cream. Combine all ingredients in a large mixing bowl - the tempered eggs, the pureed peaches, heavy cream, vanilla extract, 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!
2 cups heavy cream, 2 Tablespoons vanilla extract, a pinch of salt
Churn ice cream. 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.
Add to container. Use a rubber scraper to pour the ice cream out of the bowl into a pan or container.
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.

Video

Notes

Tips for using Ice Cream 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.

Nutrition