Homemade Peach Ice Cream is a delightful summer treat that captures the essence of ripe, juicy peaches in a creamy, frozen dessert. This recipe combines fresh peaches with a rich custard base, resulting in a smooth and flavorful ice cream that's perfect for warm days and special occasions. Whether you're enjoying it on its own or pairing it with a slice of peach cobbler, this homemade version offers a taste of summer in every scoop. 

Ingredients

• 3 medium peaches, peeled and sliced (about 2 cups)
  
  

• 1¼ cups granulated sugar, divided
  
  

• ½ teaspoon lemon juice
  
  

• ¼ teaspoon salt
  
  

• 5 large egg yolks
  
  

• 1½ cups heavy cream
  
  

• 1½ cups whole milk
  
  

• 1 teaspoon pure vanilla extract

Directions

1. Prepare the Peaches: Peel and slice the peaches, then toss them in a large bowl with ½ cup of the sugar and the lemon juice. Let them sit at room temperature for 30 minutes to 1 hour to release their juices.
   
   

2. Mash the Peaches: Mash the peaches with a fork or potato masher until only small chunks remain. Strain the mixture through a fine mesh strainer to separate the juice from the solids. Refrigerate both the juice and solids until ready to use.
   
   

3. Make the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, remaining ¾ cup sugar, and salt. Heat over medium-low heat until the mixture is hot but not boiling.
   
   

4. Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks until they lighten in color. Gradually add ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Then, slowly pour the egg mixture back into the saucepan with the remaining cream mixture.
   
   

5. Cook the Custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, or reaches 170–175°F (77–80°C) on a thermometer. Do not allow it to boil.
   
   

6. Cool the Custard: Remove the saucepan from heat and strain the custard through a fine mesh strainer into a clean bowl. Stir in the reserved peach juice and vanilla extract. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

7. Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, about 20–30 minutes.
   
   

8. Add the Peach Solids: During the last minute of churning, add the reserved peach solids to the ice cream.
   
   

9. Freeze the Ice Cream: Transfer the ice cream to a freezer-safe container and freeze for at least 4–6 hours, or until firm.
   
   

Nutritional Information (per serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 4g
  
  

• Fat: 20g
  
  

• Carbohydrates: 35g
  
  

• Fiber: 1g
  
  

• Sugar: 25g
  
  

• Sodium: 50mg