Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches.
Homemade Peach Ice Cream is just one of those recipes that can take many southerners right back to childhood. I clearly remember buying peaches every summer at a little produce stand in Grey, Georgia, on the way back and forth from south Georgia to my grandparents' house in Stone Mountain.
Everyone looks forward to the start of peach season because there is absolutely no comparison at all between a fresh peach and a canned one. They don't even taste like the same fruit to me. That's why I say that if you don't have fresh peaches, don't even bother making ice cream! Just use the canned ones for something else.
Making Homemade Ice Cream the Old-Fashioned Way
When I was a child making homemade ice cream involved a lot more work than it does now. Our ice cream maker was the old hand-cranked type.
Mama would fill the canister with a luscious creamy ice cream mixture, pack the ice and salt around and put us to work turning the handle. It was hard to keep the churn from moving around while you worked, so we put a towel over the top and took turns - one cranking and one sitting on the top of the churn to keep it from jumping all over the place. It was fun until the ice cream really starting freezing and the handle got harder and harder to turn :-)
Peach season is just about to get underway here in Georgia. So, of course, I'm on the hunt for some of the first crop so I can make this delicious homemade peach ice cream for our Memorial Day menu.
There are dozens of different ice cream recipes. Some are cooked. Some aren't. This is one of the cooked ones.
In this particular recipe, the cooking is really just to make the eggs safe. It's a little more work, but ice cream recipes with eggs are usually much richer than uncooked ones. Although, my Mama has a recipe that isn't cooked and is really delicious. I've got to remember to ask her for that one!
How to Make Homemade Peach Ice Cream
Prepare the Peaches
You'll start your peach ice cream by peeling and slicing enough fresh peaches to make four cups. It usually takes about 8 good sized fresh peaches.
Combine the peach slices with 1 cup of sugar and let the mixture stand at room temperature for several hours until the peaches have softened and rendered a good amount of liquid. Mash or puree the peaches using either a potato masher or a blender and set them aside.
Make the Ice Cream Base
Combine the remaining sugar with the flour, salt, and beaten eggs. Cook this very slowly over low heat until it begins to thicken slightly.
From the voice of experience: You really have to cook this very slowly or you'll scramble the eggs. You'll know you've gone too far if you start to see little brown flecks in the mixture. If that happens, take the pan off the heat immediately and strain the mixture through a fine-meshed strainer. It'll be okay. Trust me. I know from experience :-)
Pour the cooked mixture into a large bowl and allow it to cool to room temperature.
When cool, add the whipping cream and vanilla. Whisk together to lighten the egg mixture.
Add Milk and Peaches
Then stir in the milk and pureed or mashed peaches. Place in refrigerator until thoroughly chilled, several hours or overnight.
Churn the Ice Cream
Pour into ice cream freezer and freeze according to manufacturer’s instructions. When the ice cream is finished churning it will be very soft.
You can serve it straight from the churn or transfer it to a container and place it in the freezer until it becomes firm. Good either way! Makes about 1 gallon.
More Ice Cream Recipes on Never Enough Thyme:
Peach Ice Cream Recipes from Other Bloggers:
- Homesick Texan's Peach Ice Cream
- Georgia Peach Homemade Ice Cream from All Recipes
- Alton Brown's Burned Peach Ice Cream
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Homemade Peach Ice Cream
- 4 cups peeled and sliced fresh peaches about 8 peaches
- 2 ½ cups sugar divided
- 2 tblsp. flour
- ½ tsp. salt
- 3 eggs beaten
- ½ pint heavy whipping cream
- 1 tblsp. vanilla
- 1 quart whole milk
- Combine the sliced peaches with 1 cup of the sugar. Let sit at room temperature several hours until the peach slices have rendered a good amount of liquid and have softened.
- Mash or puree using a potato masher or blender. Set aside.
- Over low to medium heat, cook the remaining sugar, flour, salt and beaten eggs. Cook very slowly, stirring, until mixture begins to thicken slightly.
- Pour into a large bowl and allow to cool to room temperature.
- When cool, add the whipping cream and vanilla. Whisk together to lighten the egg mixture.
- Stir in the milk and pureed or mashed peaches.
- Place in refrigerator until thoroughly chilled, several hours or overnight.
- Pour into ice cream freezer and freeze according to manufacturer’s instructions.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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