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Homemade Peach Ice Cream

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Creamy homemade Peach Ice Cream made with ripe, juicy peaches, rich cream, and a touch of vanilla. Macerating the peaches with sugar intensifies their fresh summer flavor and creates a smooth, refreshing frozen dessert.

Ingredients

  • 2 cups fresh ripe peaches, peeled, pitted, and chopped
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Peel and pit the peaches, then cut them into small pieces.
  2. Place the chopped peaches in a bowl with 1/4 cup of the granulated sugar and the fresh lemon juice. Stir and let the peaches macerate for 20–30 minutes to release their juices.
  3. Mash the peaches for a chunky texture or puree them in a blender for smoother ice cream. For a combination of textures, puree most of the peaches and leave a small portion finely chopped.
  4. In a large bowl, whisk together the heavy whipping cream, whole milk, remaining 1/2 cup granulated sugar, vanilla extract, and salt until the sugar has mostly dissolved.
  5. Stir the peach mixture and all of its juices into the cream mixture until evenly combined.
  6. Cover the ice cream base and refrigerate for 1–2 hours, or until thoroughly chilled.
  7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions, usually for 20–30 minutes.
  8. Once the ice cream reaches a thick, soft-serve consistency, transfer it to a freezer-safe container and smooth the surface.
  9. Cover and freeze for 3–4 hours, or until firm enough to scoop.
  10. Let the ice cream sit at room temperature for 5–10 minutes before serving to soften slightly.

Notes

  • Use ripe, fragrant peaches for the strongest natural peach flavor.
  • For Peach Cobbler Ice Cream, fold crushed cinnamon cookies, shortbread, or pieces of baked pie crust into the ice cream near the end of churning.
  • For a richer texture, replace some of the whole milk with additional heavy whipping cream.
  • A small amount of cinnamon, ginger, or nutmeg can be added for a warmly spiced variation.
  • For peach raspberry ice cream, swirl raspberry puree or preserves through the churned ice cream before freezing.
  • Toasted pecans or a caramel swirl can be added for extra flavor and texture.
  • Frozen peaches can be used after thawing. Drain excessive liquid before using if necessary.
  • Without an ice cream maker, freeze the mixture in a shallow container and stir or whisk thoroughly every 30–45 minutes during the first few hours.
  • Store in an airtight freezer-safe container for up to 2 weeks for the best flavor and texture.
  • Press parchment paper or plastic wrap directly against the surface to help reduce ice crystal formation.

Nutrition

Find it online: https://thefamilycooking.com/homemade-peach-ice-cream/