Fresh Peach Ice Cream
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There is no doubt that homemade ice cream is the best summertime treat. Made with ripe, in-season peaches, a dash of cinnamon and a rich custard base, this homemade peach ice cream can’t be beat. It seems like I have made an unintentional “Peach Week” here in Sweet Pea’s Kitchen! 🙂
If you have been following me the past few days, you can see that I have been using up the delicious peaches that I picked up at the farmers market over the weekend. The peach cookies, whoopie pies and crumble bars have all tasted great, however, the extreme heat here in Illinois have left I craving something cool and refreshing. So when I saw this recipe for Peach Ice Cream over on Josie’s food blog, I knew I had to give it a try! Ripe peaches at peak season are key to this creamy, smooth and refreshing ice cream. Give it a try while peaches are at their best! 🙂
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Fresh Peach Ice Cream
- 3 medium peaches, peeled, pitted, and cut into 1/2-inch cubes (about 2 cups)
- 1/2 tsp lemon juice
- pinch salt
- 1 cup + 6 tablespoons granulated sugar, divided
- 1 1/4 cups whole milk
- 1 1/3 cups heavy cream
- 1/2 teaspoon cinnamon
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons Peach Schnapps
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- In a medium saucepan, combine the peaches, lemon juice, salt, and 1/2 cup sugar. Allow to sit at room temperature for 1-2 hours.
- Heat the saucepan over medium-high heat until the peaches soften slightly, about 3-4 minutes. Stir in the Peach Schnapps and refrigerate at least 4 hours, or overnight.
- Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
- In a small bowl, whisk the egg yolks with 6 tablespoons of sugar until the mixture is pale yellow.
- In a medium saucepan over medium heat, heat the milk, cream, cinnamon and 1/2 cup sugar in a medium saucepan. Cook stirring occasionally, until steam appears, about 5-6 minutes. Slowly whisk half of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium-low heat until it is very hot but not simmering (180 degrees).
- Pour the custard mixture into the strainer bowl set in the ice bath. Stir often until the mixture cools to room temperature, then stir in the vanilla extract. Cover and refrigerate for at least 2 hours, or overnight.
- When ready to churn, strain the peach mixture through a fine mesh strainer. Reserve the strained peaches. Stir the strained juices into the chilled custard mixture. Pour the mixture into the ice cream canister and churn following the manufacturers instructions until the mixture resembles soft served ice cream. Toss the strained peaches into the machine when there is about 2 minutes remaining before the churning is complete.
- Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
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Source: adapted from Pink Parsley, originally adapted from Cook’s Illustrated