Recipes » Dessert Recipes » Homemade Peach Ice Cream

Homemade Peach Ice Cream

Southern summers wouldn't be complete without a churn of homemade peach ice cream.
4.8 from 25 votes
Prep Time 30 minutes
Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches and rich with eggs, heavy cream, and whole milk.

Creamy, cold and delicious Homemade Peach Ice Cream with sweet, fresh Georgia grown peaches.

Homemade Peach Ice Cream is just one of those old fashioned 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.

Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches and rich with eggs, heavy cream, and whole milk.

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 started freezing and the handle got harder and harder to turn :-)

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.

Fresh ripe peaches being mashed in a mixing bowl.

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

Cooking eggs in a saucepan.

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.

Adding cream and vanilla to the ice cream base.

When cool, add the whipping cream and vanilla. Whisk together to lighten the egg mixture.

Add Milk and Peaches

Adding whole milk and peaches to the ice cream base.

Then stir in the milk and pureed or mashed peaches. Place in refrigerator until thoroughly chilled, several hours or overnight.

Churn the Ice Cream

Finished ice cream inside the churn.

Pour into ice cream freezer and freeze according to the 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.

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Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches and rich with eggs, heavy cream, and whole milk.

Homemade Peach Ice Cream

Southern summers wouldn’t be complete without a churn of homemade peach ice cream.
4.76 from 25 votes
Print It Rate It Save
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 32 servings
Calories: 120kcal
Author: Lana Stuart


  • 4 cups peeled and sliced fresh peaches about 8 peaches
  • 2 ½ cups sugar divided
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 3 eggs beaten
  • ½ pint heavy whipping cream
  • 1 tablespoon 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.
  • Makes about 1 gallon (4 quarts).


Nutrition Information

Serving: 1 | Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 58mg | Potassium: 88mg | Fiber: 1g | Sugar: 19g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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.

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Recipe Rating


  1. 5 stars
    Hi Lana! I’m making this now, and I wanted to ask if the sugar needs to be fully dissolved while you are cooking it with the eggs flour and salt? My mixture is thickening nicely, but I can still feel some undissolved sugar in it. Wondering if that matters? Thanks!

  2. 5 stars
    We have made this now 3 times and can’t seem to get enough! Guess I should have said 3 time in 3 weeks! Love and as long as peaches are fresh we might be making it several more times! One thing we don’t do is cook the eggs, sugar and flour mixture. We microwave it for 1 minute. Saves even more time!

    1. Like any homemade ice cream, it can certainly be frozen for a period of time. However, I think it’s best enjoyed within a couple of weeks.

    1. It is really, really good! I’m not sure what you mean by preserving a large quantity of peaches, though?? You use about 8 fresh peaches in this recipe.

  3. I have fond memories of cranking the ice cream. There were four of us, and we would take turns counting 100 each, and then the next kid would take over. I am looking forward to making this recipe

  4. Just finished making this and sampled a small bowl. All I can say is OMG!!! One note: I was too lazy to peel my peaches and it didn’t really make a difference. This is the most delicious ice cream I’ve ever tasted, no lie!

  5. I have a homemade sour cream pound cake cooling from the oven right now and have already started on this yummy-sounding recipe. Those two together should be great tonight. Thank you for the recipe.

  6. I love the sounds of your recipe but want a quick version of peach ice cream to make sugar cookie sandwiches like served at the Masters tournament in Augusta, GA. Any ideas of how I could add peaches to ready made vanilla ice cream for a similar effect?

    1. Well, you could try this – let some vanilla ice cream sit out at room temp for about 20 to 30 minutes or until soft. Then put some slightly thawed peaches in a blender and pulse them several times (if using fresh, taste and add sugar if needed). Then mix the softened ice cream and blended peaches. Refreeze the mixture if the ice cream is too soft.

  7. Eat your heart out all you city folk. You have no idea what you been missin if you have never had home made ice cream. I just bought me one them blue hand crank ice cream makers and this summer I plan to teach my stepson , stepdaughter and two grand daughters one of the joys of my childhood. Yes, leave the electronic games at home we gonna have fun. Pass the salt someone.

  8. Hi Lana,

    I just saw the link to my Brandied Peach Ice Cream. Thank you. :) Thankfully, there are a few more weeks of these amazing Southern peaches, so I will have to try your recipe for ice cream. It looks like a perfect dessert to say goodbye to summer.

  9. We made this yesterday and it took me back to the days when my grandmother would peel peaches on the porch overlooking the beach at Isle of Palms. Incredible how this recipe brought back so many pleasant memories. :)

    1. Thanks, Kevin! Your comment really made my day. Nothing pleases me more than having one of my recipes bring back fond memories.

  10. I totally agree! Fresh peaches are the only way to go. I don’t even want canned ones around. This ice cream looks fabulous!

    1. Nothing like fresh peaches, is there? It’s really amazing how the taste changes when they’re canned.

  11. Hello, I just wanted to let you know that as a girl growing up in Texas, we had fresh peach ice cream as part of our 4th of July celebration. We hand churned it sitting under the shade of a large oak tree. By the way, I have the same mixing bowl the peach puree is in…it’s at least 40 years old.

    1. Hand churning the ice cream made it even more special, I think. After all that work, it just *had* to taste delicious!