This Homemade Peach Ice Cream Recipe is fruity and creamy: the perfect summer dessert! Whip it up with juicy ripe fruit.
Do you have juicy, ripe peaches? Try this homemade one Recipe for peach ice cream! With summer rolling around, it’s time for all peach recipes and peach desserts. And what could complement their heady taste better than ice cream? This recipe is deliciously creamy, flavored with vanilla and has sweet peach chunks throughout. A simple serving is the most decadent treat of a summer’s evening! Our family loves this one when we can find good peaches (although you can substitute canned peaches too). That’s how it’s done!
Ingredients for this peach ice cream recipe
This peach ice cream recipe uses the base recipe for our homemade ice cream, a deliciously creamy base flavored with vanilla. It doesn’t use an egg yolk like our classic vanilla ice cream, so it’s not as rich as this recipe: but the compromise in lightness is worth it! This recipe is quicker and easier to make, but you can use classic vanilla as the base if you prefer. What you need for this recipe:
- ripe peaches: Only use the best, ripest and juiciest peaches. We don’t recommend substituting frozen peaches, but canned peaches might work in a pinch.
- whole milk
- whipped cream
- cornstarch
- granulated sugar
- Salt
- vanilla extract
Equipment needed: ice maker
This peach ice cream recipe requires an ice cream maker, so make sure you have the right equipment on hand. If you don’t already have one, it’s an excellent investment that will allow you to make sorbets, sorbets and ice cream all year round. Here are the two main types of manufacturers on the market:
- First choice: a freezer bowl ice maker. Here it is 2 liter freezer bowl ice maker we use. It is very durable and has stood the test of time over the years. Be sure to freeze the ice cream maker base overnight before making this recipe.
- Expensive but easy to use: automatic ice maker. The automatic ice machine is bigger and more expensive. But it doesn’t require pre-freezing, so you can make ice anytime! You can also create multiple back-to-back batches without having to refreeze the base. (That’s the type we use, but only because it’s our job!)
For peaches: how to test for ripeness
Ripe peaches are key in this peach ice cream recipe! There are many variations of peaches when you buy them. To gauge ripeness, gently squeeze the peaches to see if the flesh is tender. If so, they’re ripe, but if they’re firm, they need to ripen for a few days.
- How peaches ripen: When the peaches are almost ripe, put them on the counter for 1 day. When hard, place the peaches in a paper bag. If you have one, add a banana or apple, which give off ethylene gas and help peaches ripen faster. Gently close the top of the bag and wait 1-3 days depending on how ripe the peaches are.
- Try the peaches: Taste a peach when ready to make the recipe. If it doesn’t taste tender and sweet, it’s not done.
How to Make Homemade Peach Ice Cream (Basic Steps)
This peach ice cream is a mix of a vanilla ice cream base with crumbled peach pieces. We like mixes into an ice cream, so we prefer this to a smooth peach ice cream base. Here’s what you’ll do:
- Make the pastry cream (5 minutes): Simmer the cornstarch, whole milk, and sugar for 4 to 5 minutes, being careful not to boil. Then add the cream, more milk, vanilla and salt.
- Refrigerate the pastry cream (30 minutes to 1 hour): Chill the pastry and cream mixture before churning. The quickest way is to pour it into a 1 gallon ziplock bag, seal, and place the bag in ice water for 30 minutes. Or you can transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
- Prepare peaches: Peel the peaches and cut into small pieces. Then mash them in a bowl with sugar to get very small pieces with an almost compote-like texture.
- Churn (25 minutes): Stir the ice and peaches in the ice cream maker. After 25 minutes there is a soft texture.
- Freeze or “mature” into a hard ice cream texture (at least 2 hours): Freeze the ice cream for 2-4 hours to get a hard scoop-back ice cream texture (as shown in the photos).
storage information
How long can you keep this peach ice cream recipe? This ice cream recipe will keep for up to 2 weeks (or longer). Place in a loaf tin with a sheet of parchment paper on top, or just place in an airtight container. The texture stays deliciously creamy throughout the storage period (the cornstarch in the ice cream’s body helps keep it creamy).
And that’s it! We hope you love this peach ice cream as much as we do: let us know in the comments below!
More ice cream and sorbet recipes
Want to make more flavors? (We knew that.) Here are some delicious ice creams and sorbets to try:
This peach ice cream recipe is…
Vegetarian and gluten free.
The description
This Homemade Peach Ice Cream Recipe is fruity and creamy: the perfect summer dessert! Whip it up with juicy ripe fruit.
- 1 1/2 fishing books (4 large peaches)
- 2 tablespoons cornstarch
- 1 cup Whole milk, divided
- 1 ¼ cup granulated sugar, divided
- 2 cups whipped cream
- ⅛ teaspoon kosher salt
- 1 tbsp vanilla extract
- In a small saucepan, slowly whisk together the cornstarch with 1 cup whole milk, then stir in the sugar. Heat over medium-high heat, stirring frequently, until almost simmering and mixture thickens, 4 to 6 minutes.
- Remove from fire. Stir in remaining ½ cup whole milk and cream, salt, and vanilla extract.
- Place the mixture in a large metal or glass bowl. Set the bowl in a small bowl of ice water for an hour, being careful not to splash water into the pudding (or even quicker, you can pour it into a 1-gallon ziplock bag, seal it, and put the bag in ice water for 30 minutes). Alternatively, simply place the bowl in the fridge and wait 3 hours or until the temperature drops to 40 degrees Fahrenheit.
- Meanwhile, peel the peaches by submerging them in boiling water for 45 seconds, then transfer to a bowl of ice water. Once cool, peel off the skin with your fingers. Cut the peaches into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar and lightly mash the fruit into very small pieces (with an almost compote-like texture) with a potato masher. Put aside.
- Place custard and peaches in an ice cream maker and blend according to the ice cream maker’s instructions until smooth, about 25 minutes. For a hard textured ice cream, place in a loaf pan or airtight container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a parchment-lined loaf tin or in an airtight container for up to 2 weeks.
- Category: Dessert
- Method: Frozen
- Kitchen: Dessert
- Diet: vegetarian
Keywords: peach ice cream, peach ice cream recipe, homemade peach ice cream
