Nothing says summer quite like a big scoop of this ultra-creamy, old-fashioned peach ice cream made with sun-ripened fruit straight from the farmer’s market. It’s a nostalgic, “Loon-approved” dessert that perfectly captures the essence of the season in every single velvety, fruit-filled bite.
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🍑 The Ingredients
We’ve combined a decadent, French-style custard with sun-ripened summer fruit and a few aromatic flavor-boosters to create a dessert that is as rich as it is refreshing. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Fresh Peaches: For the best flavor, use very ripe, fragrant peaches; if fresh peaches are not in season, you can use frozen peaches (thawed and drained), though the flavor won’t be quite as vibrant.
- Heavy Cream and Whole Milk: This combination provides the ideal fat content for a premium mouthfeel; you can substitute half-and-half for a lighter version, but the ice cream will be less creamy and may develop more ice crystals.
- Egg Yolks: These create a rich, French-style custard base; if you prefer a “Philadelphia-style” ice cream, you can omit the eggs and the cooking process, but the result will be less dense and velvety.
- Sugar: Granulated sugar is essential for both sweetness and texture; for an even smoother scoop, you can replace 2 tablespoons of the sugar with light corn syrup to help prevent ice crystals.
- Almond Extract: This is our “secret ingredient” that enhances the natural stone-fruit flavor of the peaches, but it can be omitted or replaced with a touch of ground cinnamon if you prefer.
- Vanilla: We love using vanilla bean paste for those beautiful black flecks, but a high-quality pure vanilla extract works perfectly as well.
- Lemon Juice: This provides a necessary hit of acidity to brighten the fruit and helps prevent the chopped peaches from browning during the maceration process.
- Kosher Salt: A pinch of salt is crucial to balance the sweetness and deepen the overall flavor profile of the dairy.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips and Tricks for Perfect Peach Ice Cream
- Don’t Skip the Maceration: Soaking the peaches in sugar and lemon juice isn’t just for flavor; it draws out the excess water. This ensures your fruit chunks stay soft and jammy rather than freezing into hard, flavorless ice cubes.
- The “Spoon Test” for Custard: To know when your custard is perfectly thickened, dip a wooden spoon into the mixture and run your finger across the back. If the trail stays clean and doesn’t fill back in, it’s ready to be removed from the heat.
- Strain for Perfection: Always pour your hot custard through a fine-mesh sieve. This catches any tiny bits of cooked egg, ensuring your finished ice cream has a professional, velvety-smooth mouthfeel.
- Chill the Base Thoroughly: For the best results, your custard should be “fridge-cold” before it hits the ice cream maker. A cold base churns faster, which creates smaller ice crystals and a much creamier texture.
- Manage Your Ice and Salt: When using an old-fashioned 6-quart maker, keep an eye on the ice level as it churns. As the ice melts, the level will drop; keep it topped off and ensure you’re using plenty of rock salt to keep the temperature low enough to freeze the cream.
- Add Fruit at the Very End: Only fold in your peach chunks during the last few minutes of churning or by hand after the machine stops. This prevents the fruit from being pulverized by the dasher and keeps those beautiful chunks intact.
👩🏼🍳 How to Make Peach Ice Cream Custard
- Step 1: Add the chopped peaches to a bowl and stir in the sugar and almond extract. Let it rest 1 to 4 hours.
- Step 2: Stir the heavy cream, milk, and sugar in a pot over medium heat until combined and just starting to bubble and simmer.
- Step 3: Strain the peaches through a sieve into a bowl.
- Step 4: Whisking constantly, ladle two cups of the hot cream into the egg yolks.
- Step 5: Add the tempered eggs back into the pot with the warm cream and simmer over low heat until the back of a wooden spoon is coated.
- Step 6: Strain the custard through a fine-mesh sieve into a large glass bowl.
Expert Tip: The Secret to a Silky Custard
When tempering your egg yolks, stability and control are your best friends. Place your mixing bowl on a damp kitchen towel to keep it from sliding on the counter, then use a ladle to slowly drizzle the hot cream into the yolks while whisking vigorously with your other hand.
This gradual temperature increase is the only way to ensure a perfectly smooth, velvety base without any accidental “scrambled eggs” in your dessert!
👨🍳 How to Churn and Freeze Peach Ice Cream
- Step 1: Stir the peach “syrup” and the vanilla extract into the warm custard.
- Step 2: Press plastic wrap on the surface of the custard and chill for 4 hours or up to 24 hours.
- Step 3: Pour the chilled custard into the canister of your ice cream maker.
- Step 4: Churn according to the manufacturer’s instructions for 30 minutes.
- Step 5: Stir the reserved peaches into the churned custard.
- Step 6: Transfer to a container and freeze for at least 6 hours, or even better, overnight.
🙋🏽♂️ Frequently Asked Questions
Can I use frozen fruit to make Homemade Peach Ice Cream?
Yes, you certainly can! Just make sure to thaw and drain them thoroughly before starting the process to avoid adding too much extra liquid to the base.
Why did my Homemade Peach Ice Cream turn out icy instead of creamy?
This usually happens if the base wasn’t chilled long enough before churning or if the fruit wasn’t properly macerated. Drawing the moisture out of the slices with sugar ensures they stay soft and jammy once frozen.
How should I store Homemade Peach Ice Cream to keep it fresh?
Place it in an airtight container and press a piece of parchment or wax paper directly onto the surface. This creates a barrier against the air, which helps prevent those pesky crystals from forming on top.
Do I need a specific type of machine to make this Homemade Peach Ice Cream recipe?
While we love using an old-fashioned 6-quart electric maker for large batches, a standard 1.5-quart automatic countertop model works just as well. Simply ensure you don’t overfill the canister, as the mixture needs room to expand as it freezes.
🍦 More Classic Ice Cream Recipes
Ready to make the best peach ice cream this side of Georgia? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
The Best Homemade Peach Ice Cream
Experience the ultimate summer treat with this ultra-creamy Homemade Peach Ice Cream, featuring a rich, old-fashioned custard base and sun-ripened farmer's market peaches. It’s a decadent, fruit-forward dessert that perfectly captures the nostalgia and flavor of the season in every velvety scoop!
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Servings: 12
Calories: 484kcal
Video
Equipment
Ingredients
For the Macerated Peaches
- 4 cups peaches fresh, peeled and roughly chopped, or frozen (and thawed)
- ½ cup sugar
- 1 tablespoon lemon juice fresh
- ½ teaspoon almond extract
For the Custard Base
- 4 cups heavy cream
- 2 cups whole milk
- 1½ cups sugar divided
- 8 large egg yolks
- 1 tablespoon vanilla extract
- ½ teaspoon Kosher salt
Instructions
- In a medium bowl, combine the chopped peaches, ¼ cup sugar, lemon juice, and almond extract. Stir well and let sit at room temperature for at least 1 hour (or in the fridge for up to 4 hours).4 cups peaches, ½ cup sugar, 1 tablespoon lemon juice, ½ teaspoon almond extract
- In a large sturdy saucepan or Dutch oven, combine the heavy cream, whole milk, and sugar (1 cup). Heat over medium heat, stirring occasionally, until the mixture reaches a bare simmer (don't let it come to a rolling boil).4 cups heavy cream, 2 cups whole milk, 1½ cups sugar
- While the cream is heating, whisk the egg yolks with the remaining ½ cup sugar in a large heat-proof bowl until pale and slightly thickened, about 1 to 2 minutes.8 large egg yolks
- Slowly ladle about 1½ to 2 cups of the hot cream mixture into the egg yolks, whisking constantly to "temper" the eggs. Once combined, slowly pour the egg mixture back into the saucepan with the rest of the cream. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. Don't bring it to a boil.
- Strain the custard through a fine-mesh sieve into a clean bowl.
- Strain the macerated peaches into a bowl and then transfer the liquid to the custard along with the vanilla extract and salt. Stir to combine. Cover the surface of the custard with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or even better, overnight.1 tablespoon vanilla extract, ½ teaspoon Kosher salt
- Pour the cold custard into the canister of your ice cream maker. Follow the manufacturer's instructions for churning the ice cream. Churn for 30 minutes. Remove the lid and stir in the reserved peaches (drain them again if more liquid has accumulated). Transfer to ice containers or freezer-safe containers and freeze for 4 to 6 hours, or even better, overnight.
- Let the ice cream sit out at room temperature for 20 minutes before scooping, if frozen solid.
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Easy Peeling: To peel your peaches quickly, score a small “X” on the bottom of each fruit and drop them into boiling water for 30–60 seconds. Immediately transfer them to an ice bath, and the skins will slip right off.
- The Syrup: Don’t discard the leftover peach syrup after straining! It is liquid gold—drizzle it over the finished scoops, stir it into iced tea, or use it as a sweetener for summer cocktails.
- Storage: To prevent freezer burn, press a piece of plastic wrap or wax paper directly onto the surface of the ice cream before sealing the lid of your container. This keeps the texture smooth and crystal-free.
- Ripening is Key: While it’s tempting to eat it right out of the churn, the texture is best after “ripening” in the freezer for at least 4–6 hours. This allows the flavors to fully develop and the ice cream to reach the perfect scooping consistency.
- Scaling: This recipe is designed for a large 4-to-6-quart ice cream maker. If you are using a standard 1.5-quart countertop model, you can easily halve all the ingredients to fit your machine.
Nutrition
Calories: 484kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 217mg | Sodium: 146mg | Potassium: 215mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1563IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg
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