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Indulge in the perfect blend of creamy vanilla ice cream and juicy peaches with this delicious peaches and cream ice cream.
When it comes to summer, this isn't much better than ice cream - from chocolate chip cookie dough ice cream to s'mores ice cream to cookies and cream ice cream.
But why not add summer's tastiest fruit, peaches, to some homemade ice cream?
Why This Recipe Works
- Peach lovers - If you are a fan of peaches, this ice cream is peaches on steroids.
- Better than store-bought - The charm of crafting homemade ice cream lies in of knowing every ingredient that goes into it, resulting in a flavor that surpasses anything found in store-bought varieties.
- Impress guests - By making enough for 10-12 scoops, depending on the size, you have enough ice cream for a party.
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Recipe Ingredients
- Peaches - Choose ripe, juicy peaches for maximum flavor. By macerating, you get peach juice but also get bites of fresh peach in every scoop.
- Light brown sugar - Helps macerate the peaches but also adds sweetness to the custard.
- Heavy cream - This provides the creamy and rich texture to the ice cream. Look for heavy cream with a high fat content for the best results.
- Milk - Adds a creamy consistency to the ice cream.
- Eggs - Important in stabilizing the ice cream and adds extra richness.
- Vanilla extract - Enhances the overall flavor of the ice cream. Choose pure vanilla extract for the best taste.
- Salt - Just a pinch of salt helps to enhance the flavors and balance the sweetness in the ice cream.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- Instead of using whole peaches, you can use peach puree or canned peaches in natural juice as a convenient alternative. Frozen peaches work too. Just make sure to adjust the sweetness accordingly since canned peaches might already be sweetened.
- I use light brown sugar in this ice cream recipe, but granulated sugar is a good substitute and offers a slightly different flavor.
- Whole milk and heavy cream are my go-tos, but you can also use any skim milk and half-and-half if needed. It just won't be as creamy. You can also go with non-dairy alternatives such as coconut milk, almond milk, or cashew milk.
- Experiment with flavorings like almond extract, cinnamon, or cardamom to add a unique twist to your peach ice cream. However, be mindful of the quantities to maintain balance.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a medium bowl, combine the peaches with ⅓ cup of sugar, stirring well to ensure they are evenly coated.
Allow the mixture to rest for 30 minutes so the peaches to release their natural juices.
Gently mash the peaches to create small chunks, reserving the juice in a separate bowl. Set aside the mashed peaches in the refrigerator, while keeping the strained juice at room temperature.
Whisk the egg yolks with the sugar until incorporated and the mixture is thick and pale yellow.
Add cream and milk to a saucepan over medium-low heat and heat until it reaches 165°F.
Temper the egg yolks by slowing adding some of the hot cream mixture and whisk constantly.
Now add it back into the saucepan and heat on low until it reaches 165°F. Pour through a fine mesh strainer. Add the strained peach juice, stirring to combine. Let cool before refrigerating for 4 hours or overnight.
Once ready, stir in the vanilla extract and salt and then pour into an ice cream machine while it is churning. Churn for 20 minutes or until desired consistency is reached.
Slowly add the peaches and churn for another 30 seconds. Transfer to an airtight container and freeze until solid.
FAQs
Yes, you can use frozen peaches as a substitute for fresh peaches in peach ice cream recipes. Thaw them before using and make sure to drain any excess liquid.
It may be the cheapest one available, but the Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled.
Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won't be as creamy and could get icy.
Yes. When adding the eggs, while the chance is very small, if you bring the mixture to 165°F you kill the risk of salmonella.
So in general, eggs help prevent ice crystals but I also add Xanthan gum a lot of times to my recipes. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming.
The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the Xanthan gum helps battle this. Just add ¼ teaspoon to the sugar and egg yolks mixture.
How to Temper Eggs
If you've never tempered eggs, it can be a little intimidating but it actually is quite easy.
Tempering just means you are getting the eggs ready to put in a hot custard. If you just pour the eggs in, they'll scramble, so you want to do it very slowly.
You do this by pouring a few spoonfuls of the hot mixture into the egg yolks, whisking constantly. By doing this, you bring it to temperature of the ice cream mixture. You then slowly pour the egg yolks back in the the mixture and whisk constantly.
You cook for another couple of minutes to kill the bacteria. If you want to 100% make sure you have no scramble eggs, pour it through a fine mesh strainer.
Equipment
The equipment you use is important to how the peaches and cream ice cream recipe turns out. What is needed is the following:
- Saucepan - Needed to make the custard.
- Candy thermometer - Helps you know when the egg mixture reaches temperature where the bacteria is killed.
- Large bowl - Used to whisk together the eggs.
- Ice cream maker - Churns the base into ice cream.
- Loaf pan - A loaf pan is a good way to keep the ice cream in the freezer.
Pro Tips/Recipe Notes
- Use the Best Ingredients - When making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla extract. Look for peaches that are slightly soft to the touch and have a sweet aroma.
- Don't Cut the Fat and Calories - Ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - If you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - You don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - Make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - Do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - Always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - Homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
Other Ice Cream Recipes
If you’ve tried this peaches and cream ice cream recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Peaches and Cream Ice Cream
Ingredients
- 3 large peaches, peeled and chopped (2 cups)
- 1 cup light brown sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Mix the peaches with ⅓ cup of sugar in a medium bowl, stirring to combine. Let sit for 30 minutes to release its juices.
- Mash the peaches to form small chunks. Strain the juice into a separate bowl. Place the peaches in the fridge, while keeping the strained juice out.
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Stirring occasionally, heat until the mixture reaches a temperature of 165°F and bubbles start to form around the edges.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the remaining ⅔ cup of sugar until well incorporated and the mixture is thick and a pale yellow color.
- Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 165°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Add the strained peach juice, stirring to combine. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Once desired consistency, slowly add peaches to the ice cream maker and churn for 30 seconds longer until mixed through.
- Transfer ice cream to airtight container and freeze until solid, about 2 hours.
Notes
- Use the Best Ingredients - When making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla extract. Look for peaches that are slightly soft to the touch and have a sweet aroma.
- Don't Cut the Fat and Calories - Ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - If you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - You don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - Make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - Do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Don't Overchurn - Always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - Homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tablespoon of vodka will help keep it creamy.
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