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Homemade Peach Ice Cream

Homemade peach ice cream with real peach pieces swirled through a pale golden custard. This churned peach ice cream is cooked to 175°F, strained for a smooth custard, then finished with chunky fruit for a summer scoop.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Peach base
  • 3 cup fresh peaches peeled and diced (about 4 peaches)
  • 0.25 cup granulated sugar for macerating (divided)
  • 1 tbsp lemon juice
Custard
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.5 cup granulated sugar for the custard (divided)
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon

Equipment

  • 1 ice cream maker
  • 1 whisk
  • 1 ice bath
  • 1 saucepan
  • 1 fine mesh strainer

Method
 

Macerate and prep the peaches
  1. Toss the diced peaches with 1/4 cup sugar and lemon juice in a bowl, then let sit for 30 minutes to macerate. You should see juices collect at the bottom and the peaches soften.
  2. Blend 2 cups of the macerated peach mixture smooth, then set aside the remaining macerated mixture chunky. Keep the chunks intact for folding in during the final churn.
Cook the peach custard
  1. In a saucepan, heat the heavy cream and whole milk over medium heat until steaming, not boiling. The surface should look shimmery with small steam bubbles.
  2. In a bowl, whisk the egg yolks with 1/2 cup sugar until slightly thickened and smooth. The mixture should look pale and glossy.
  3. Whisk the steaming cream-milk mixture slowly into the egg yolks, adding a thin stream to prevent scrambling. Stop and whisk continuously as the custard thickens slightly from the warmth.
  4. Return the custard to the saucepan and cook to 175°F, stirring constantly until it coats the back of a spoon. Use a thermometer and look for a custard film that holds a line when you run a finger through it.
  5. Strain the custard, then stir in the vanilla, cinnamon, and the blended peach puree. The custard should turn a pale golden peach color and look smooth.
Chill, churn, and freeze
  1. Cool the custard completely over an ice bath, stirring occasionally until it feels cold throughout. The custard should be fully cooled before refrigerating.
  2. Refrigerate at least 2 hours to chill the custard thoroughly. The mixture should be cold and thickened slightly.
  3. Churn in an ice cream maker until it reaches a soft-serve consistency. Add the reserved chunky peach pieces during the last 5 minutes of churning.
  4. Freeze at least 2 hours until scoopable and firm. The ice cream should hold shape when scooped.

Notes

For the smoothest peach custard, strain while the custard is still warm so it blends evenly with the peach puree. Refrigerate leftovers up to 7 days; freeze in an airtight container up to 2 months. For a lighter option, use half-and-half instead of whole milk and reduce cream slightly, though the texture will be softer.