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This Peaches & Cream Ice Cream combines delicious fresh peaches with creamy vanilla ice cream to make a delightful peach dessert.
» Here are 22 of our favorite ice cream maker recipes. We think this chocolate chocolate chip ice cream is to die for!
We use our ice cream maker for this recipe, so be sure to put the barrel in the freezer a day ahead so it’s good and frozen by the time you want to use it.
You’ll also want to make sure you can get super ripe peaches with a lot of flavor and aroma. If your peaches aren’t yet ripe, I would suggest waiting until they are to make the ice cream, otherwise, the flavor of peach will be very subtle.
Table of Contents
Ingredients You’ll Need
This ice cream uses a custard base, so it has egg yolks in it. If you don’t want to add any eggs, you can follow this vanilla ice cream base and add the peaches to it.
- Peaches – Make sure you buy or use only very ripe, aromatic peaches.
- Heavy cream – Be sure to use heavy whipping cream for the creamiest ice cream
- Whole milk – I always use whole milk – we’re not pretending this is a low-fat dessert
- Egg yolks – Set the eggs and milk out about 15 minutes before you start to get them to room temp
- Sugar – Granulated sugar
- Vanilla extract
- Salt
How to Make Peaches & Cream Ice Cream
We use this same ice cream base for chocolate chocolate chip ice cream, cookies and cream, mint chocolate chip, and any other flavor of ice cream we make. It’s an easy base and it tastes great and very creamy.
The other great part about using this base for everything is that it starts to become second nature to make it. There are quite a few steps to making custard-style ice cream, but it’s not hard, and it’s very much worth the effort.
Step One: Heat the Milk Mixture
In a saucepan over medium heat, combine the milk, salt, and half the sugar. Stir the mixture constantly as you bring it just to a simmer. Remove from heat.
Step Two: Temper the Egg Mixture
In a small bowl, whisk together the egg yolks and sugar just until combined.
You need to temper the eggs, so they don’t cook. Tempering is just bringing the egg mixture up to a higher heat in a slow way so the egg doesn’t cook from flash heat. It will be easier to temper the eggs if you have allowed the eggs to come to room temperature before you started.
Slowly stir 1/2 cup of the milk mixture in a drizzle into the egg mixture. If you do this slowly enough, the eggs won’t begin to resemble scrambled eggs.
Step Three: Combine and Thicken
Pour that egg mixture back into the saucepan with the milk mixture. Heat over medium heat until slightly thickened, about 3-5 minutes. Do not boil the mixture. If the mixture gets too hot and boils you could end up with scrambled eggs.
Remove the pot from the heat.
Step Four: Chill the Mixture
Pour the mixture into a bowl or container. To avoid putting the hot mixture in the refrigerator, you can chill the mixture over another bowl filled with ice for 10-15 minutes to cool it down first. Just get a second bowl that’s similar size or larger than the one your mixture is in. Fill it with ice and set the bowl with the custard over it. When it’s cooled down a bit, refrigerate it for at least two hours, until it’s cold.
Step Five: Cook the Peaches
If your peaches are really ripe and soft already, you don’t necessarily need to cook them first, but I don’t like skipping this step because it helps make the peaches extra soft and keep them from turning into hard pieces of frozen fruit in your ice cream.
First peel the peaches, remove the pit, and chop them into small pieces. Put the peaches in a saucepan with a tablespoon of sugar. Simmer over medium low heat for about 5 minutes, until the peaches break down and become soft.
Chill the fruit thoroughly before adding it to the ice cream. When it’s cold, I take out about 1/4 of the fruit and mash it or blend it up so it incorporates more flavor into the ice cream. The rest I add as is, in larger pieces.
Step Six: Churn the Ice Cream
After the ice cream base mixture has completely cooled, stir in the cream and vanilla. Pour the mixture into your ice cream maker, and churn according to the manufacturer’s directions. After 5 minutes, add the cooked and cooled peaches so it can blend into the ice cream.
Pour into a freezer container or loaf pan and store in the freezer.
Frequently Asked Questions
Does this ice cream have to be made in an ice cream maker?
This ice cream recipe is made in the ice cream maker. It’s an easy way to churn the ice cream mixture to make it freeze faster and make it super creamy, so we prefer it.
However you can still make it without an ice cream maker. At the end, mix in only half of the heavy cream and reserve the rest. Pour the mixture into ice cube trays and freeze until solid. When ready to eat, add the ice cream cubes to the blender with the remaining heavy cream and blend until smooth.
Do I have to add eggs to the ice cream?
Eggs add flavor, prevent ice crystallization, and create a smooth and creamy texture, so they are an important ingredient for delicious ice cream. You can make ice cream without eggs. Here is a chocolate ice cream recipe that doesn’t include eggs.
Can I use a different fruit than peaches?
You can use any fruit you want in this ice cream. I love the aromatics and flavor of fresh ripe peaches, but you could also use strawberries, or mango, or really any fruit you like.
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