I don’t know who needs to hear this, but you don’t have to be a pastry chef or own a fancy $400 ice cream machine to make ridiculously creamy, homemade peach ice cream.
You also don’t have to be “in the mood” to make dessert. Because sometimes, you just need it. And if you’re here, there’s a good chance you’ve already imagined yourself on your porch, eating a scoop of something sweet and peachy, and thinking, “Yep. This is exactly what I needed.”
You’re right. You do need this. And you’re about to learn how to make a homemade peach ice cream so creamy, so bright and summery, and honestly so happy, it might just become your new go-to warm weather treat.
This Isn’t Just Any Peach Ice Cream
This is the kind that tastes like summer on a spoon.
It’s cold, creamy, and packed with real peaches—not fake peach flavoring that tastes like the gum your dentist hands out. We’re talking real fruit. Real flavor. Real reward for standing over a stove for like, 9 minutes max.
Oh, and the texture? Silky. But with tiny little peach pieces that make each bite feel like something special.
Let’s make it happen.
What You’ll Need
Here’s everything that goes into this glorious scoop of golden magic:
- 3 ripe peaches, peeled and sliced (about 2 cups)
- 1½ cups whole milk
- 1½ cups heavy cream
- 1¼ cups granulated sugar, divided
- 5 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ teaspoon salt
Note: If your peaches are suuuper sweet, you could use slightly less sugar. But honestly, don’t overthink it. This recipe balances itself out once frozen.
Let’s Talk Tools
No need for a Michelin-star kitchen here. You’ll just need:
- A medium or large saucepan
- Mixing bowls (at least two)
- A whisk
- Fine mesh strainer (optional, but helpful)
- Ice cream maker (1.5–2 quart capacity)
- Freezer-safe container with lid
- Spatula or wooden spoon
- Ice bath setup (big bowl + ice + water)
If you don’t have an ice cream maker, hang tight. There’s a workaround coming your way below.
Before We Start: A Few Truth Bombs
- Your peaches matter. If you grab underripe peaches, your ice cream will taste like cold, creamy… meh. Go for the fragrant, slightly soft ones. The kind that smell like they’re already halfway to cobbler.
- You’re making a custard. Don’t let the word scare you. All it means is you’re cooking cream, milk, sugar, and egg yolks together until it thickens slightly. That’s the base. That’s where the creamy magic lives.
- Don’t rush the chilling. This is the difference between “kinda icy, kinda soft” and “the creamiest scoop of your life.” Chill your custard base fully before churning. Yes, it’s annoying. Yes, it’s worth it.
- Add the peaches at the right time. You’ll want to mix the actual fruit in near the end of the churning process. Too early and they get obliterated. Too late and they won’t blend in at all. There’s a sweet spot. And we’ll hit it.
How to Make It (Step by Step)
Step 1: Macerate your peaches. Slice your peaches and toss them with ½ cup of the sugar and the lemon juice. Let them sit for 30 minutes. This coaxes the juices out and basically turns them into a syrupy, jammy miracle.
Mash them lightly with a fork or potato masher. You want little chunks—nothing too big, nothing too puréed.
Step 2: Heat the cream, milk, and sugar. In a saucepan, combine the milk, heavy cream, remaining ¾ cup of sugar, and salt. Heat it over medium heat, stirring until it’s steaming but not boiling.
Step 3: Temper the egg yolks. In a separate bowl, whisk the egg yolks until smooth. Slowly add a ladleful of the hot milk mixture into the yolks while whisking constantly. This warms the yolks gently without scrambling them. Then, pour everything back into the saucepan.
Step 4: Cook until thickened. Return the saucepan to the heat and cook the custard, stirring constantly, until it thickens just enough to coat the back of a spoon. If you’re using a thermometer, shoot for around 170°F.
Step 5: Add vanilla + peach syrup. Stir in the vanilla extract and the syrupy liquid left over from the macerated peaches (but not the chunks yet!). This gets the peach flavor into every bite.
Step 6: Chill completely. Pour the custard through a strainer into a clean bowl (optional, but good if you want an ultra-smooth texture). Place the bowl in an ice bath or chill it in the fridge for at least 4 hours—or overnight. This step is crucial.
Step 7: Churn it. Once the custard is fully cold, pour it into your ice cream maker and churn according to manufacturer instructions. Usually around 20–25 minutes.
In the final 1–2 minutes of churning, add in the mashed peach chunks.
Step 8: Freeze to set. Transfer the soft-serve consistency ice cream into a freezer-safe container. Press a piece of parchment or plastic wrap directly onto the surface before sealing the lid. Freeze for at least 4 hours before serving.
Pro Tips You’ll Thank Yourself For
- Blanch and peel your peaches. A quick 30-second boil followed by an ice water bath helps the skins slip right off.
- Strain the custard if you’re picky. If you want your ice cream silky smooth, use a fine mesh strainer before chilling.
- Add a splash of bourbon. If you’re feeling fancy, 1–2 teaspoons of bourbon can deepen the flavor and help with scoopability. Totally optional.
- Make it soft-serve style. Want to serve it straight from the machine? Go for it. It’ll be more like froyo in texture, but still amazing.
Substitutions and Variations
- No ice cream maker? After chilling the custard, fold in the peaches, pour into a loaf pan, and freeze. Stir every 30 minutes for the first 2–3 hours to help keep it creamy.
- Want it vegan? Use full-fat coconut milk or a cashew-coconut combo, and swap the egg yolks for 1 tablespoon cornstarch mixed with a little of the milk before cooking.
- Trying to cut sugar? Swap in honey or maple syrup for half the sugar, or try a monk fruit blend. Just know it’ll slightly change the flavor.
- Extra flavor ideas: Add cinnamon, chopped pecans, or even swirl in some peach jam before freezing.
Make-Ahead Tips
- The custard can be made and chilled up to 2 days ahead.
- You can also freeze it for up to 2 weeks (but let it soften before scooping).
Leftovers + Storage
- Store in a tightly sealed container in the back of your freezer (where it’s coldest).
- Let it sit at room temp for 10–15 minutes before scooping for best texture.
- Try leftover ice cream on pancakes, waffles, or even grilled pound cake. You’re welcome.
FAQ
Can I use canned peaches? Technically yes, but the flavor won’t be as fresh or bright. If you go this route, use peaches packed in juice, not syrup.
Is this recipe gluten-free? Yes, totally gluten-free as written.
How do I avoid icy texture? Make sure your custard is fully chilled before churning. Also, don’t skip the sugar—it helps keep things smooth.
Can I double this? Yes, but check that your ice cream maker can handle the volume. Most home machines can only do 1.5 quarts at a time.
Wrap Up
This peach ice cream isn’t just a dessert. It’s a full-on vibe.
Whether you’re making it for a backyard BBQ, a late-night Netflix snack, or just because you have a bowl of peaches that are about to go mushy… this recipe’s got your back.
It’s easy, it’s impressive, and it’s way better than the store-bought stuff.
Give it a try and let me know how it turns out. Got questions? Swaps that worked? Drop them in the comments. I’d genuinely love to hear what you’re scooping.
Let’s make this the summer you master homemade ice cream. And then maybe… peach cobbler next?
You in?