If you follow me on Instagram, you probably noticed that I pick up a student-run CSA share every week from a high school in New Castle, Delaware, which means I have a bunch of fruits and vegetables in my home that need using! (If you’re in the area, definitely check out Penn Farm CSA!)
The last couple of weeks have included beautiful peaches so this week, I knew I had to make a homemade peach ice cream!
This rich and creamy homemade peach ice cream can be made in an electric ice cream maker (paid link). This recipe includes small chunks of fresh peaches as well as the juice of the peaches, so it’s chock full of peachy flavor!
Ingredients (makes 1 quart):
- 2 cups peaches, peeled and roughly chopped (about 3 peaches)
- 1 1/2 cups sugar, divided
- the juice of 1/2 a lemon
- 6 egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
To make the homemade peach ice cream, first peel and chop your peaches. Add to a bowl with 1/2 cup sugar and the lemon juice, stirring to combine. Let sit for 30 minutes, until the peaches have released a lot of their juices.
After 30 minutes, pour the peach mixture into a small food processor (paid link).
Pulse the mixture until finely chopped; you don’t want big chunks of peaches as they will freeze like ice cubes in the ice cream.
Pour the mixture over a fine mesh strainer (paid link) into a bowl, using a spoon to push the juice out of the mixture into the bowl.
Reserve the liquid in the bowl and add the peach mixture to a small container with a lid. Refrigerate the peach mixture.
Add your heavy cream and whole milk to a pot over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
While waiting for the cream mixture to heat up, separate your egg yolks from whites. Reserve the egg whites for another use.
Add 1 cup sugar to the egg yolks, whisking until combined.
Once the cream mixture is steaming, spoon out 1 cup of the mixture and slowly pour it into the egg yolk mixture in a steady stream while whisking. This brings up the temperature of the yolks so they don’t scramble.
Add the yolk mixture to the remaining cream mixture in the pot over medium heat. Stir frequently until the mixture reaches between 170- and 175-degrees F (an instant read thermometer comes in handy here – paid link)
Remove from heat. Add a fine mesh strainer (paid link) over a bowl and pour the cream mixture through the strainer.
Stir in the vanilla extract, salt, and reserved peach juice.
Let cool. Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
The next day, remove the mixture from your fridge.
Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes).
After 20 minutes, it should resemble soft serve.
While the ice cream is still churning, add in your reserved peach mixture. Continue churning until well combined, about 2 minutes.
Scoop the mixture into a freezer safe container.
Add to your freezer and freeze for at least 4 hours before serving.
I am really happy with how this homemade peach ice cream turned out!
The flavor of the peaches comes through so nicely – it’s like the taste of summer in a cone!
Because of the fresh peaches mixed into this ice cream, you may find that the longer it is in your freezer, the harder it gets. Just take it out about 10 minutes before serving and you’ll be good to go!
Homemade Peach Ice Cream
Ingredients
- 2 cups peaches peeled and roughly chopped (about 3 peaches)
- 1 1/2 cups sugar divided
- the juice of 1/2 a lemon
- 6 egg yolks
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- To make the homemade peach ice cream, first peel and chop your peaches.
- Add to a bowl with 1/2 cup sugar and the lemon juice, stirring to combine. Let sit for 30 minutes, until the peaches have released a lot of their juices.
- After 30 minutes, pour the peach mixture into a small food processor.
- Pulse the mixture until finely chopped; you don't want big chunks of peaches as they will freeze like ice cubes in the ice cream.
- Pour the mixture over a fine mesh strainer into a bowl, using a spoon to push the juice out of the mixture into the bowl.
- Reserve the liquid in the bowl and add the peach mixture to a small container with a lid. Refrigerate the peach mixture.
- Add your heavy cream and whole milk to a pot over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
- While waiting for the cream mixture to heat up, separate your egg yolks from whites. Reserve the egg whites for another use.
- Add 1 cup sugar to the egg yolks, whisking until combined.
- Once the cream mixture is steaming, spoon out 1 cup of the mixture and slowly pour it into the egg yolk mixture in a steady stream while whisking. This brings up the temperature of the yolks so they don't scramble.
- Add the yolk mixture to the remaining cream mixture in the pot over medium heat. Stir frequently until the mixture reaches between 170- and 175-degrees F (an instant read thermometer comes in handy here).
- Remove from heat. Add a fine mesh strainer over a bowl and pour the cream mixture through the strainer.
- Stir in the vanilla extract, salt, and reserved peach juice.
- Let cool. Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your fridge.
- Add the ice cream bowl to the ice cream maker and pour in the cream mixture.
- Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes).
- After 20 minutes, it should resemble soft serve. While the ice cream is still churning, add in your reserved peach mixture. Continue churning until well combined, about 2 minutes.
- Scoop the mixture into a freezer safe container.
- Add to your freezer and freeze for at least 4 hours before serving.
