Recipes » Desserts » Homemade Peach Ice Cream

Homemade Peach Ice Cream

| |

Rate This Recipe:

4.69 from 19 votes
Southern summers wouldn't be complete without a churn of homemade peach ice cream.
Total 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. https://www.lanascooking.com/homemade-peach-ice-cream

Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches.

Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches and rich with eggs, heavy cream, and whole milk. https://www.lanascooking.com/homemade-peach-ice-cream/

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 :-)

Lana's Cooking Free Cookbook Cover
Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

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

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Prepare the Peaches

Small mixing bowl holding crushed fresh 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

Small saucepan containing sugar, flour, and eggs for 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.

Adding whipping cream and vanilla to the cooled ice cream base.

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

Add Milk and Peaches

Adding milk and peaches to 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

Interior of an ice cream churn with finished peach 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 Recipes You May Like

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Creamy, cold and delicious homemade peach ice cream with sweet, fresh Georgia grown peaches and rich with eggs, heavy cream, and whole milk. https://www.lanascooking.com/homemade-peach-ice-cream

Homemade Peach Ice Cream

Southern summers wouldn’t be complete without a churn of homemade peach ice cream.
4.69 from 19 votes
Print It Rate It
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 32 servings
Calories: 120kcal
Author: Lana Stuart

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




59 Comments

  1. 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.