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Last Updated: August 30, 2025

There’s nothing quite like homemade peach ice cream in peak peach season, juicy, floral, and bursting with fresh fruit flavor. Unlike store-bought versions that often lean on artificial extracts, this recipe centers on real peaches for a scoop that’s gloriously fragrant, creamy but not cloying, and studded with tender peach bits. The magic? A careful balance of peach puree and custard base, so the fruit shines while the texture stays scoopable straight from the freezer, no icy crystals, no gumminess. Pro tip: Taste your peaches; if they’re ultra-sweet, you can dial back the added sugar, but if they’re tart, a bit more sugar lets their flavor truly sparkle. You’ll also learn how to avoid the dreaded “eggy taste,” keep your custard silky, and adjust for both dairy-free and vegan preferences. Whether you’ve got a stand mixer or just a whisk and a strong arm, this recipe is built for success.

Why This Recipe Works

The secret to peach ice cream that tastes like peach, not just cream, is two-pronged: peak, ripe fruit and a custard base that supports without overwhelming. Fresh peaches are simmered just enough to concentrate their essence, then blended into the base, so every bite delivers fruit flavor. Egg yolks, gently cooked into the custard, give a silky, rich mouthfeel without tasting eggy—thanks to precise temperature control and straining. Heavy cream adds body, while whole milk keeps it from turning into butter. A splash of lemon juice brightens the whole scoop, and a touch of vodka or kirsch (optional) helps keep the texture soft, even after days in the freezer.

Science notes:

• Fruit puree adds water, which can make ice cream icy. Here, the custard base’s fat and sugar content counteracts that, binding water and slowing crystal growth.
• Egg yolks act as emulsifiers, helping water and fat stay mixed during churning.
• Alcohol depresses the freezing point, so a spoonful keeps the texture scoopable (but you can skip it if you prefer).
• Acidity from lemon juice balances the sweetness and enhances peach flavor.

Ingredients (Makes about 1 liter/1 quart)

Equipment

• Required: Medium saucepan, blender or food processor, fine mesh strainer, mixing bowls, whisk, digital kitchen scale, ice cream maker (machine or hand-crank), airtight container for freezing
• Nice-to-have: Instant-read thermometer, rubber spatula, peach pitter

Step-by-Step Instructions with Visual Cues

Step 1: Prep the Peaches
Peel, pit, and roughly chop 450g peaches. Combine with 50g sugar and lemon juice in a saucepan. Simmer over medium-low heat, stirring occasionally, until peaches soften and release juice, about 8–10 minutes. The mixture should look jammy, with syrupy liquid. Avoid boiling hard—gentle heat preserves flavor. Let cool slightly, then blend until smooth. Strain through a fine mesh sieve to remove any fibrous bits; you’ll have about 300–350ml peach puree. Your kitchen should smell intensely of peaches—this is your first quality check.

Step 2: Make the Custard Base
Whisk 60g egg yolks with 50g sugar and salt in a bowl until pale and slightly thickened—the mixture should ribbon off the whisk and hold a trail for a few seconds. In a saucepan, heat 240g each of whole milk and heavy cream just until steaming (about 70°C/158°F). Slowly pour hot milk into egg mixture, whisking constantly, to temper the eggs. Return everything to the saucepan and cook over medium-low heat, stirring with a spatula, until the custard coats the spatula (about 80°C/176°F). Don’t let it boil, or you’ll scramble the eggs. Correct custard: Thick, velvety, no lumps. Incorrect: Grainy, curdled, or thin.

Step 3: Combine and Chill
Stir the peach puree into the warm custard. Add vanilla and vodka/kirsch (if using). Strain again to ensure smoothness. Chill in the fridge for at least 4 hours, or overnight—the colder the base, the creamier the churn. The mixture should be thick and uniformly peach-colored. If it separates, whisk gently before churning.

Step 4: Churn
Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions, usually 20–30 minutes. The ice cream is done when it’s thick, creamy, and holds peaks. Pro tip: If adding chopped peach bits, fold them in during the last 2 minutes of churning. Transfer to an airtight container and freeze for at least 4 hours to firm up.

Step 5: Serve
Scoop and enjoy straight from the freezer. If too hard, let sit at room temperature for 5–10 minutes. Texture check: Perfect peach ice cream should be smooth, creamy, not icy or greasy. The flavor should be bright peach with a hint of vanilla, just sweet enough, with a soft scoop.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Egg-free: Omit yolks and use 90g cornstarch slurry (mix 25g cornstarch with 65g cold milk) added with the remaining milk. Cook until very thick. Custard will be less rich but still creamy.
Dairy-free: Swap milk and cream for full-fat coconut milk. Flavor will be more tropical, less “classic” peach.
Gluten-free: Naturally gluten-free.
Sugar alternatives: Honey or maple syrup can replace up to half the sugar; adjust for sweetness and texture.
Flavor swaps: Add a pinch of cardamom or cinnamon, swap lemon for lime, or swirl in raspberry compote.
Alcohol-free: Skip vodka/kirsch; texture may be firmer. Store at a slightly warmer freezer setting.

Scaling:

• 6-inch batch: Halve all ingredients. Use a smaller saucepan and churn less time.
• Double batch: Double everything. Chill in two containers for faster cooling.

Storage, Make-Ahead, and Freezing

Counter: Not recommended—eat frozen.
Fridge: Not recommended—ice cream will melt.
Freezer: Store in an airtight container with parchment pressed on the surface for up to 1 month. Texture stays best for 2 weeks. Thaw briefly at room temperature before scooping.
What not to freeze: Fresh peach chunks mixed in may become icy; best to fold in just before serving.
Refresh texture: If too hard, pulse briefly in a food processor or let soften at room temp.

Serving Suggestions

Pairings:

• Sauces: Warm caramel, berry coulis, or peach compote.
• Fillings: Swirl in whipped cream or mascarpone.
• Toppings: Toasted almonds, crushed amaretti, fresh mint.
• Balance: If serving with a sweet sauce, reduce sugar in the ice cream slightly.

Internal Links

• How to Make Perfect Custard Every Time
• Dairy-Free Ice Cream Bases
• Roasted Fruit Compotes for Swirling
• Stabilizing Whipped Cream Without Gelatin
• Essential Ice Cream Maker Tips

FAQs

Can I use canned or frozen peaches?
Yes, but thawed frozen peaches or canned in juice (not syrup) work best. Adjust sugar to taste.

How to prevent icy texture?
Ensure your custard base is well-emulsified, chill thoroughly, and add a splash of alcohol if desired.

Can I make this without an ice cream maker?
Yes! Freeze the base in a shallow tray, stirring every 30 minutes for 3–4 hours, but texture will be denser.

Best sugar for peach ice cream?
White granulated sugar lets the peach flavor shine, but you can substitute up to half with brown sugar for caramel notes.

How to scale for a crowd?
Double or triple as needed, but chill in batches for best results.

Can I bake this in an air fryer or OTG?
Not applicable for ice cream.

Notes from My Kitchen (Testing Log)

Batch 1: Used all white peaches; flavor was delicate but texture a bit icy. Adjusted to half white, half yellow peaches—more aroma, better body.
Batch 2: Skipped the alcohol; texture was too hard. Added 1 Tbsp vodka—much easier scoop.
Batch 3: Overcooked custard; eggy taste. Next time: lower heat, constant stirring, instant-read thermometer.
Batch 4: Left peach skins on—bitter aftertaste. Always peel!
Batch 5: Skipped straining—grainy mouthfeel. Double-straining is non-negotiable.
Final method: Custard base with 60g yolks, 50+50g sugar, 1 Tbsp vodka, blended peach puree, double-strained, churned for 25 minutes—peachy, creamy, just sweet enough.

Nutrition & Disclaimer

Per serving (1/2 cup):
Calories: ~180–220 | Fat: 12–15g | Carbs: 18–22g | Protein: 3–4g
Values are estimates; actual nutrition varies with brands and peach sweetness.
Note: Homemade ice cream is not pasteurized; consume fresh, store properly, and avoid serving to immune-compromised individuals.

Homemade Peach Ice Cream

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Calories

200

kcal

Total time

8

hours 

Homemade peach ice cream that truly tastes of summer—lusciously creamy, bursting with real peach flavor, and spoonable straight from the freezer. This recipe skips artificial shortcuts, using a classic custard base for richness and fresh fruit for brightness.

Ingredients

• Ripe peaches (peeled, pitted)
  450
  ~3 medium

• Granulated sugar
  100
  ½ cup

• Lemon juice
  15
  1 Tbsp

• Egg yolks
  60
  4 large

• Whole milk
  240
  1 cup

• Heavy cream
  240
  1 cup

• Salt
  2
  ½ tsp

• Vanilla extract (optional)
  5
  1 tsp

• Vodka or kirsch (optional)
  15
  1 Tbsp

Directions

• Prep the Peaches
  Peel, pit, and chop 450g peaches. Cook with half the sugar (50g) and lemon juice over medium-low heat for 8–10 minutes until soft and jammy. Blend smooth, then strain.
  Timing: 15 minutes (including peeling)
• Make Custard Base
  Whisk egg yolks with remaining sugar and salt until pale and thick. Heat milk and cream just until steaming (70°C/158°F). Gradually whisk hot dairy into yolks, return to pan, and cook over low until custard coats the back of a spoon (80°C/176°F).
  Timing: 10 minutes (custard)
• Combine & Chill
  Stir peach puree into warm custard. Add vanilla and vodka/kirsch (if using). Strain, then chill at least 4 hours or overnight (the colder, the creamier the churn).
  Timing: 4+ hours (chill time)
• Churn
  Churn chilled mixture in ice cream maker according to manufacturer’s instructions (about 20–30 minutes) until thick, creamy, and scoopable.
  Timing: 25–30 minutes (churning)
• Freeze & Serve
  Transfer to an airtight container and freeze at least 4 hours.
  Timing: 4+ hours (freezing)

Notes

• Dietary Swaps
  Egg-free: Use 90g cornstarch slurry as thickener.
  Dairy-free: Substitute full-fat coconut milk for dairy.
  Gluten-free: Naturally so.
  Sugar alternatives: Honey or maple syrup for up to half the sugar.
• Recipe Notes
  Double batch? Double all ingredients.
  Canned/frozen peaches? Use thawed or in juice (not syrup); adjust sugar to taste.
  No ice cream maker? Freeze in shallow tray, stir every 30 minutes for 3–4 hours.