What is your favorite flavor of ice cream? This time of year, probably one of the most popular ice cream flavors is peach. I have the best recipe for peach ice cream that is so rich and creamy and full of fresh peach flavor. You will love it.
With just one month of summertime left, we don’t want to miss a single chance to enjoy the flavor of peaches. It’s so distinctive, so sweet, so summer. It’s summer in a bowl.
Have you ever made homemade peach ice cream? Or even ice cream? It’s not hard and the rewards are so great.
With the freshest ingredients, and hopefully, local peaches, you can make and serve the best peach ice cream your family will love.
This peach ice cream recipe is full of real peach taste. It has a rich, creamy texture that will (haha) melt in your mouth.
Peachy keen. Peaches and Cream. Georgia Peach. Lots of peachy sayings grace our southern vocabulary. I promised you Peach Ice Cream and here I deliver.
Whether you use fresh peaches – which I highly recommend – or you use ones that you have frozen, this recipe delivers on peachy flavor.
Did you know that ice cream starts with a simple vanilla custard? Then you enhance it by adding flavoring, fruits, chips, nuts, and any garnish you like.
Last week, I shared one of my all~time favorite peach recipes – Peach Clafouti. I couldn’t resist sharing one more yummy peach recipe. In fact, this peach ice cream will pair beautifully with the Peach Clafouti.
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Preparing the Peaches
Start by gathering all your ingredients ~ this is called mise en place.
This homemade peach ice cream has a little secret ingredient. I didn’t put it on the sheet pan with the other ingredients.
Peel and chop your peaches.
Add 1/2 sugar and lemon juice to the peaches.
Now you can add the secret ingredient ~ 2 tablespoons of peach brandy.
Combine, cover, and place in the refrigerator for 2 ~ 3 hours or overnight.
After a few hours, remove the peach mixture from the refrigerator. Drain the juice into a cup. Return the peaches to the refrigerator.
Make the Ice Cream Custard Base
In a medium bowl, whisk the egg yolks.
Bring the heavy whipping cream, milk, vanilla extract, and 3/4 cup sugar to just below a boil.
Whisk in about 1/3 of a cup of the whipping cream/milk mixture to the whisked egg yolks. (I like to use a ladle.) Then add that mixture back into the cream/milk mixture and continue to stir; this is what makes the custard.
Using a fine mesh sieve, strain the thickened custard into a bowl. This method eliminates any bits of cooked eggs getting into the ice cream.
Add the reserved peach juice.
Place the bowl of custard into a larger bowl of ice water to chill the custard. Once the custard mixture is cool, cover and place it in the refrigerator until the custard is very cold, for several hours or overnight.
Once the custard is very cold, from 2 hours to overnight, pour it into your ice cream maker.
My ice cream maker is a Krups that I’ve had for years. It does a great job of churning the custard into ice cream. As with all ice cream makers, the bowl has to stay in the freezer.
When the ice cream is thick, transfer it to a container and place it in the freezer until ready to serve, up to overnight.
The Peach Ice Cream Recipe
This peach ice cream would be a perfect ending to a Labor Day celebration. Be ready by stocking up on some peaches.
What makes this peach ice cream the best? It has the flavor of peaches from three sources: fresh peaches, marinated peach juice, and peach brandy.
Peach Ice Cream
- 1 medium saucepan
- 2 stainless bowls one medium and one large
- 1 fine mesh strainer
- 1 medium whisk
- 1 rubber spatula
- 1 ice cream maker
- chef knife
- cutting board
- 2 cups chopped fresh peaches peeled if desired
- 1 ¼ cups granulated sugar divided
- 1 tablespoons fresh lemon juice
- 2 tablespoons peach brandy
- 2 cups heavy cream
- 1 cup milk
- ½ teaspoon vanilla extract
- 4 egg yolks
- In a bowl, combine the chopped peaches, 1/2 cup sugar, lemon juice, and peach brandy. Cover and refrigerate for 2 ~ 3 hours or overnight. Remove the peach mixture from the refrigerator and drain the juice into a cup. Set aside and return the peaches to the refrigerator.
- In a medium saucepan, combine 3/4 cup granulated sugar, the heavy cream, milk, and vanilla. Bring just to a boil. Be careful that the mixture does not boil over.
- In a medium bowl, whisk the egg yolks. While whisking, stream in about 1/3 cup of the boiled cream mixture. While whisking the cream/milk/egg mixture, return it to the remaining cream/milk mixture and continue stirring. The mixture will thicken as it returns to a boil.
- Remove the mixture from the heat. Strain into a stainless bowl. Stir in the reserved peach juice. Set the bowl over a larger bowl filled with ice.
- Once the custard mixture is cool, cover and place it in the refrigerator until the custard is very cold, for several hours or overnight.
- Transfer the custard to the ice cream maker and freeze according to the manufacturer's instructions. After the ice cream begins to stiffen, when very close to done, add the peaches and continue to freeze until done.
- Remove ice cream to a container and set in the freezer until ready to serve.
I hope you love this peach ice cream and will PIN IT.