Ingredients for this peach ice cream recipe
This peach ice cream recipe uses the base recipe of our homemade ice cream, a lusciously creamy vanilla-scented base. It doesn’t use egg yolks like our classic vanilla ice cream, so it’s not quite as rich as that recipe: but the tradeoff in ease is worth it! This recipe is quicker and easier to make, though you’re welcome to use the classic vanilla as a base if you prefer. Here’s what you’ll need for this recipe: This recipe comes out lusciously creamy, vanilla-scented with chunks of sweet peaches throughout. It is the most sublime treat on a summer evening! Our family absolutely loves this one when we can find great peaches—though you can substitute canned too in a pinch. Add crushed graham crackers for a fun peach pie twist!
Ripe peaches: use only the best, juiciest ripe peaches. We don’t recommend substituting frozen, but canned peaches could work in a pinch. Whole milk Heavy cream Cornstarch Granulated sugar Salt Vanilla extract
And that’s it! We hope you love this peach ice cream as much as we do: let us know in the comments below!
Top choice: a freezer bowl ice cream maker. Here’s the 2 quart freezer bowl ice cream maker we use. It’s very durable and has held up well over the years. Make sure to freeze the base of the ice cream maker overnight before making this recipe. Expensive but easy-to-use: automatic ice cream maker. This automatic ice cream maker is larger and more expensive. But it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again. (This is the type we use, but only because this is our job!)
Here’s how to ripen peaches: If the peaches are almost ripe, place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. If you have one, add a banana or apple, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.
Make the custard (5 minutes): Simmer cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla and salt. Cool the custard (30 minutes to 1 hour): Cool down the custard mixture before churning it. We like to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Prep the peaches: Peel the peaches and chop them into small chunks. Then mash them in a bowl with sugar to create very small pieces. Churn (25 minutes): Churn the ice cream and peaches in the ice cream maker. After 25 minutes, it makes a soft serve texture. Freeze for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Frequently asked questions
Opt for ultra creamy Vanilla Ice Cream or Homemade Ice Cream. Grab rich and decadent Chocolate Chip Ice Cream, Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream. Opt for fantastic Mint Chocolate Chip Ice Cream or Coffee Ice Cream. Try fruity Peach Sorbet instead!
5 from 1 review For a peach pie ice cream, add crushed graham cracker crumbles.
