Peach Ice Cream

The best of summer combined to make a refreshing dessert: creamy ice cream custard & fresh, in-season, juicy peaches.
Course Dessert
Cuisine American
Keyword ice cream, peaches
Prep Time 20 minutes
Cook Time 15 minutes
Chill & Freeze Time 6 hours
Total Time 6 hours 35 minutes
Servings 6 people
Calories 428kcal
Author Jillian - a Food, Folks and Fun original!


  • 3 medium ripe peaches peeled, pitted, and cut into 1/2-inch pieces
  • 1/2 teaspoon lemon juice
  • pinch table salt
  • 1 cup granulated sugar
  • 1 1/4 Cups whole milk
  • 1 1/3 Cups heavy cream
  • 6 large egg yolks
  • 1 teaspoon vanilla extract


  • In a medium-size saucepan, combine the peaches, lemon juice, a pinch salt, and 1/2 cup sugar. Let the mixture sit until the peaches soften slightly and a luscious syrupy liquid accumulates. This should take 1-1 1/2 hours.
  • Position sieve over medium bowl set in an ice-water bath; set aside. Heat milk, cream, and 1/2 cup sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until steam appears, 5 to 6 minutes. Turn off heat. Meanwhile, whisk yolks and remaining 6 tablespoons sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return milk-yolk mixture to saucepan of remaining warmed milk mixture. Heat milk-yolk mixture over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken or instant-read thermometer registers 180 degrees (mixture must not boil or eggs will curdle). Remove from heat and immediately strain custard into prepared bowl. Cool custard mixture to room temperature, stir in vanilla, then cover and refrigerate until instant-read thermometer registers 40 degrees, at least 2 and up to 24 hours.
  • Meanwhile, heat softened peaches and their liquid, stirring occasionally, over medium-high heat until peaches are tender and flesh has broken down, 3 to 4 minutes. Transfer to bowl and refrigerate until cold, at least 4 and up to 24 hours.
  • Strain chilled peaches, reserving liquid. Stir reserved peach liquid into chilled custard mixture; pour into ice cream machine canister and churn, following manufacturer’s instructions, until mixture is frozen and resembles soft-serve ice cream, 25 to 30 minutes. Add peaches; continue to churn until combined, about 30 seconds longer. Transfer ice cream to airtight container. Freeze until firm, about 2 hours.


This recipe makes 2 1/2 Pints of ice cream. 


Calories: 428kcal | Carbohydrates: 45g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 262mg | Sodium: 51mg | Potassium: 268mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1350IU | Vitamin C: 5.4mg | Calcium: 118mg | Iron: 0.6mg