There are few things are delicious and nostalgic as homemade ice cream in the summer time. This homemade peach ice cream is the perfect treat for a hot summer day. Our family’s favorite recipe is creamy, sweet and has just the perfect amount of peach flavor!
Homemade ice cream will always make me think of summer. At our house make several different recipes over the summer months. As soon as the heat moves in Charlie requests homemade ice cream. One of my favorite recipes that I make is this creamy peach ice cream. Peaches are a summer staple in Georgia. We can’t let the season pass us by without bringing home a bushel or two of fresh peaches. From pies to cobblers, we love it all, so when I decided to add them to a custard base ice cream recipe I had, it became an instant favorite.
This recipe is smooth, creamy and has the perfect amount of peach flavor. I can’t help but to think of a Chick-fil-a peach milkshake when I make this recipe. If you like their peach milkshakes you’re going to love this ice cream recipe. This recipe has a very similar flavor.
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To make homemade ice cream that requires churring, I use my Cuisinart. It was affordable, works well and has held up great. For this particular recipe I also like to use my mixer with the whisk attachment for the egg yolks, sugar and cream for the custard base. You can whisk by hand if you do not have a mixer. The mixer is just a quicker, less strenuous method.
This recipe is for a custard base ice cream and while it does require a few extra steps compared to more basic recipes, it’s worth it. It’s very versatile and can be used with other fruits such as strawberries or mango. If fruit isn’t your speed, this is also a good basic vanilla recipe that is delicious all on it’s own.
My family prefers a more firm ice cream, so I make sure to give it adequate time in the ice cream maker, typically 20-25 minutes and I always let it set in the freezer overnight. You can enjoy this recipe after 3-4 hours in the freezer if you prefer but if you’re like us and want a more stable ice cream, freezing overnight is best.
Homemade Creamy Peach Ice Cream
- 2 cups Peeled and sliced peaches about 3-4 peaches
- 1/2 tsp. Lemon juice
- 1 1/4 cup Granulated sugar, divided
- 1/4 tsp. Salt
- 5 Large egg yolks
- 1 1/2 cups Whole milk
- 1 1/2 cups Heavy whipping cream
- 1 tsp. Vanilla extract
Peel and slice the peaches. Toss and coat peaches in a large bowl with 1/2 cup of the sugar and 1/2 tsp. lemon juice. Cover and let sit at room temperature for about 30 minutes to an hour.
After the peaches have sat and released their juices creating a syrup, mash them with a fork until very small chunks of peach remain. You don't want any large frozen pieces of peach in your ice cream. Strain the juice into a separate bowl, reserving both the liquid and the mashed peaches and refrigerating until ready to use.
In a saucepan, stir together the cream, milk, another 1/2 cup of the sugar, and the salt. Heat over medium-low heat until hot, but not boiling.
In a mixer with the whisk attachment, whisk together the egg yolks and remaining 1/4 cup of sugar on medium speed, until light in color, about two to three minutes. This step can be done by hand, just allow more whisking time.
While the mixer is whisking, slowly pour in 1/2 cup of the hot cream mixture into the egg yolk and sugar mixture to temper the eggs before adding them to the custard base. Slowly add another 1/2 cup of hot cream, whisking the entire time.
Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and mix in the vanilla.
Strain the custard base through a fine mesh strainer into a clean bowl, then stir in liquid from the mashed peaches and refrigerate for at least 2-3 hours or until thoroughly chilled.
Pour peach ice cream base into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream, about 25-30 minutes. Add the reserved mashed peaches during the last 30 seconds or so of the churning process, making sure that they are mixed well throughout the ice cream. Transfer the ice cream to an airtight container and freeze at least 4-6 hours or overnight, until firm. Serve & enjoy!
As for storing, we use an insulated storage tub. If our storage tub is in use already I use just a basic medium sized bread pan with foil over the top. I recently purchased the Tovolo tub on a whim but I’m surprised at how much I’ve loved it. It’s easy to clean with a lid that snaps shut and they’re stackable. I thought it might just be one of those extra things that we really didn’t need, which I’m totally against buying these days, but it’s already gotten so much use.
Whether your family makes ice cream every summer or if this is your first attempt, this is a great recipe I think you’ll love! I’ve vowed to share some of our favorite ice cream recipes with you this summer. One of the recipes I want to feature here on SMD is my Bess’ coffee ice cream. It will knock your socks off! I’ll make sure to share that recipe before summer is up, so all of you coffee lovers stay tuned!
Do you make homemade ice cream? If so, what’s some of your favorite flavors? I love finding new recipes, so feel free to share below. I hope you guys have a great 4th of July and a lovely summer!