Peach Ice Cream
This is the old-fashioned, custard-style Peach Ice Cream, the one with real egg yolks, sweet cream, and peaches that get macerated until they're practically syrup. No shortcuts, no weird stabilizers, just a rich base churned until it's soft, creamy, and loaded with peach flavor in every single bite. If you've got an ice cream maker and about half an hour of active time, you can have this chilling in the freezer by dinner and scooping it by dessert.
Equipment
- Medium saucepan
- Large mixing bowl
- Whisk
- Fine-mesh strainer
- Food processor or blender
- Freezer-safe storage containers
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 4 cups fresh peaches peeled and diced, about 6 to 7 medium peaches
- 3/4 cup granulated sugar divided
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream about 480ml
- 1 cup whole milk about 240ml
- 5 large egg yolks
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
Instructions
- Peel and dice the peaches into small, roughly half-inch pieces. Place in a medium bowl and sprinkle with 1/4 cup sugar and lemon juice. Stir gently, cover, and let sit at room temperature for 30 to 45 minutes until syrupy.
- In a medium saucepan, combine heavy cream, whole milk, and salt. Warm over medium heat until steaming with small bubbles forming around the edges, but do not boil. Remove from heat.
- In a large heatproof bowl, whisk the egg yolks with remaining 1/2 cup sugar until pale yellow and slightly thickened, about 1 to 2 minutes.
- Slowly pour about 1/2 cup of warm cream mixture into the egg yolks while whisking constantly. Continue adding the remaining warm cream in a slow, steady stream, whisking constantly until fully incorporated.
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a rubber spatula, until custard thickens enough to coat the back of a spoon, about 5 to 8 minutes, or until it reaches 170 to 175°F on an instant-read thermometer. Do not let it boil.
- Pour the custard through a fine-mesh strainer into a clean bowl. Stir in vanilla bean paste. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
- Transfer the macerated peaches and their syrupy juices to a food processor or blender. Pulse 3 to 4 times to break the peaches down, leaving some small chunks for texture.
- Stir the pureed peaches into the chilled custard base until fully combined. Pour into your ice cream maker and churn according to manufacturer's instructions, usually 20 to 25 minutes, until it reaches a soft-serve consistency.
- Transfer the churned ice cream into a freezer-safe storage container. Smooth the top with a spatula, cover tightly, and freeze for at least 2 hours before scooping for a firmer, scoopable texture.
Notes
- Use the ripest peaches you can find for the best flavor, as underripe fruit tastes dull once frozen.
- Freeze your ice cream maker bowl for a full 24 hours before churning for the best results.
- Don't skip the chilling step for the custard – it needs to be fully cold before churning to achieve a creamy texture.
- Leave some texture in the peach puree instead of blending it completely smooth for more interesting bites.
- Press plastic wrap directly onto the custard surface while chilling to avoid a skin forming.
- Add a splash of peach schnapps or bourbon for a softer scoop and deeper flavor.
- Store in an airtight, freezer-safe container with parchment or plastic wrap pressed onto the surface to prevent ice crystals.
- Let sit at room temperature for 5 to 10 minutes before scooping if frozen solid.
- For best flavor and texture, enjoy within 2 weeks of making.
- Avoid refreezing melted ice cream, as this creates a grainy, icy texture.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 175mgSodium: 65mgPotassium: 210mgFiber: 1gSugar: 23gVitamin A: 18IUVitamin C: 15mgCalcium: 8mgIron: 2mg
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