Description
This Peach Ice Cream Recipe is creamy, dreamy, and packed with fresh peach flavor — no fancy machine needed, just simple steps and sunny summer sweetness.
Ingredients
- 4 ripe peaches, peeled, pitted, and chopped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 3 large egg yolks (optional for custard base)
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Sprinkle chopped peaches with 1/4 cup sugar and lemon juice. Let sit for 30 minutes to release juices.
- In a medium pot, heat heavy cream, milk, and remaining sugar over medium heat until hot but not boiling.
- In a separate bowl, whisk egg yolks (if using) until smooth. Slowly add a bit of the warm milk to temper, then pour yolk mixture back into pot.
- Cook over low heat, stirring constantly, until custard coats the back of a spoon. Remove from heat and stir in vanilla.
- Cool custard completely. Blend peaches into a puree, leaving a few chunks if desired.
- Fold peach puree into chilled custard base.
- Churn in an ice cream maker until thick, or use the no-churn method: pour into a loaf pan, freeze, and stir every 30 minutes for 3 hours.
- Store in an airtight container, covered with plastic wrap pressed to the surface to prevent ice crystals.
Notes
Use fresh, ripe peaches for best flavor, or frozen (thawed and drained). Enjoy within two weeks for best texture and taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn or Ice Cream Maker
- Cuisine: American