Delicious, homemade Peach Ice Cream is a summertime must-have, made with fresh, juicy peaches and a French custard-style base.
If you haven’t experienced a rich, creamy ice cream made with real peaches, you’re in for a spectacular treat.
This bright, naturally flavored peach ice cream is both gluten-free and nut-free when made with the ingredients listed below.
Peach is not the most common ice cream flavor, but it’s one of the best you can make from scratch. Peaches and cream are a classic pairing and deliver a refreshing, mellow sweetness that feels like summer in a bowl.
When peaches are in season—especially in regions known for excellent fruit—this ice cream shines. In winter, frozen peaches can be used; just be sure to thaw them before preparing the puree.
Why You’re Going to Love this Peach Ice Cream Recipe
Fresh, bright peach flavor. Using ripe peaches creates a natural, juicy fruit taste that can’t be matched by extracts or artificial flavorings.
Clean ingredients. The recipe uses simple, whole ingredients—milk, cream, eggs, sugar, salt, vanilla, and peaches—without preservatives or artificial colors.
Classic French custard base. This is a French-style ice cream made with an egg yolk custard, which gives it a luxuriously smooth, rich texture. The method is straightforward and reliable with a little attention to temperature and timing.
Ingredients in Homemade Peach Ice Cream
Peaches – About 2 cups peeled and chopped peaches. These are macerated with sugar and blended into a puree. You may use fresh, frozen (thawed), or canned peaches.
Granulated sugar – White granulated sugar provides sweetness and supports smooth texture.
Lemon juice – A small amount brightens and balances the peach flavor.
Egg yolks – Four large yolks form the custard base; they are tempered and gently cooked with hot milk.
Whole milk – Milk is heated and combined with the egg yolks and sugar to create the custard.
Kosher salt – A pinch of salt enhances the overall flavor.
Heavy cream – Combined with milk, heavy cream gives the ice cream its rich, creamy mouthfeel.
Vanilla extract – A small amount of vanilla rounds and lifts the dairy flavors.
If you have questions about this Peach Ice Cream recipe, leave a comment below and I will respond.
How to Make Peach Ice Cream from Scratch
Begin at least a day ahead by freezing the bowl of your ice cream maker for the recommended time—usually at least 24 hours—so it is fully solid before churning.
- Combine the chopped peaches, 1/4 cup of the granulated sugar, and the lemon juice in a bowl. Stir and let sit for 30 minutes so the peaches release their juices. Transfer to a food processor or blender and puree until smooth.
- In a medium bowl, whisk together the egg yolks and the remaining 1/2 cup granulated sugar until pale and smooth.
- Heat the milk and salt in a saucepan over medium heat until it just begins to simmer; do not boil. Remove from heat.
- Temper the eggs by adding about 1/2 cup of the hot milk to the yolk mixture while whisking constantly. Then return the tempered yolks to the saucepan with the remaining hot milk.
- Place the saucepan over low heat and stir constantly until the custard thickens enough to coat the back of a spoon, a few minutes. Do not let it boil.
- Strain the custard into a clean bowl to remove any cooked egg bits. Stir in the heavy cream and vanilla extract.
- Fold in the peach puree until fully incorporated. Cover the surface of the custard with plastic wrap so it touches the surface and prevents a skin from forming. Chill in the refrigerator until completely cold, at least 3 hours.
- Churn the chilled mixture in your ice cream maker according to the manufacturer’s directions until it reaches a soft-serve consistency (about 20 minutes for many machines).
- Transfer the churned ice cream to a shallow container or loaf pan. Press plastic wrap or waxed paper directly on the surface and freeze for at least 4 hours until firm. Let sit at room temperature for about 5 minutes before scooping.
The steps above correspond to the process photos shown earlier. For best results, follow the ingredient amounts and timings closely.
How to Store Peach Ice Cream
Store the ice cream in an airtight container in the freezer. Press a piece of parchment or wax paper directly on the surface before sealing to minimize ice crystals. Properly stored, it will keep well for up to one month.
Tips for Making This Fresh Peach Ice Cream
Use quality ingredients. High-quality milk, cream, and ripe peaches make a noticeable difference.
Chill ingredients. Cooling the custard thoroughly before churning helps texture and reduces churn time.
Keep the fat content high. Full-fat dairy yields a richer, creamier ice cream; low-fat substitutions often result in icier texture.
Limit add-ins. If you add cookies or chocolate, keep pieces small—about the size of a blueberry or pea—for even distribution and smoother scoops.
Adjust texture. For a completely smooth ice cream, pass the peach puree through a fine sieve before combining with the custard. For more fruit pieces, blend less.
No food processor? Use a high-speed blender or an immersion blender to puree the peaches.
How Do You Peel Peaches?
To peel peaches easily, cut a small “x” on the bottom of each fruit and plunge them into boiling water for about one minute. Transfer immediately to an ice bath for one minute; the skins should slip off easily.
How Do You Know If a Peach Is Ripe?
A ripe peach will yield slightly when gently squeezed and will have a fragrant, sweet aroma. To ripen peaches faster, place them in a paper bag at room temperature for a day or two.
No-Churn Peach Ice Cream Directions
If you don’t have an ice cream maker, chill a shallow container or loaf pan in the freezer while you prepare the base. Pour the chilled mixture into the pan and freeze. For a creamier texture, stir vigorously every 30 minutes for the first two hours to incorporate air. Freeze until firm, about 3–4 hours.
Peach Ice Cream Add-ins
Suggested mix-ins include chopped shortbread or gingersnaps, white chocolate chunks, or a light caramel swirl. Keep additions minimal so the peach flavor remains central.
Is It Safe to Eat Ice Cream Made with Eggs?
Yes. When you temper the egg yolks with hot milk and heat the mixture until it thickens, the eggs are gently pasteurized. If you have concerns, use pasteurized eggs or commercially pasteurized yolks.
Why Is Homemade Ice Cream So Hard to Scoop?
Homemade ice cream contains no softening additives, so it will be very firm straight from the freezer. Allow it to sit at room temperature for about five minutes before scooping to reach an ideal serving consistency.
More Homemade Ice Cream Recipes
There are many great flavors to try alongside peach, such as strawberry, mango, or coffee-based recipes. Experiment with fresh fruit and high-quality dairy for the best results.
Peach Ice Cream
Homemade Peach Ice Cream is a summertime favorite, balancing ripe fruit with a silky custard base.
Ingredients
- 2 cups peaches, skin removed and chopped (approximately 8.5 oz./250g)
- 3/4 cup granulated sugar, divided
- 1 teaspoon lemon juice
- 4 large egg yolks
- 1 1/2 cups whole milk
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Chill the ice cream bowl at least 24 hours so it is fully frozen.
- Add peaches, 1/4 cup sugar, and lemon juice to a bowl. Mix and let sit 30 minutes, then puree until smooth.
- Whisk egg yolks with remaining 1/2 cup sugar until pale.
- Heat milk with salt until it simmers, remove from heat. Gradually whisk about 1/2 cup hot milk into the yolks, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until the custard coats the back of a spoon. Do not boil.
- Strain into a clean bowl. Stir in heavy cream and vanilla, then fold in peach puree. Cover with plastic wrap touching the surface and chill at least 3 hours.
- Churn according to your ice cream maker’s instructions until soft-serve consistency, then transfer to a shallow container. Press plastic or wax paper on the surface and freeze at least 4 hours.
Notes
- Start with chilled ingredients and tools for best texture.
- Do not reduce the sugar or switch to low-fat dairy without expecting a change in texture; the recipe relies on sugar and fat for creaminess.
- Frozen peaches can be used—thaw before macerating with sugar.
- Strain the peach puree if you prefer a chunk-free ice cream.
- Store the ice cream in an airtight container with plastic wrap pressed to the surface to minimize ice crystals; keep for up to one month.
- Let homemade ice cream soften at room temperature for about five minutes before scooping.
Nutrition Information
Calories per serving: 415
Total Fat: 28g • Saturated Fat: 16g • Cholesterol: 228mg
Sodium: 196mg • Carbohydrates: 35g • Fiber: 1g • Sugar: 34g • Protein: 9g