Peach is my favorite summer fruit, so naturally I love Homemade Peach Ice Cream. Every summer as a child, my Mom would make homemade ice cream in a loud retro churner. We would grill burgers, hot dogs, kabobs, or steaks with lots of the familiar side dishes. Then, out came the ice and rock salt. Not sure if we ever had a different flavor, but there was always plenty of peach ice cream.
As I’m writing this I know its sounds like the typical southern summer tradition and it was. We were the quintessential Carolina family with a white picket fence and a Labrador. But, I wouldn’t change it for the world. Catching lightning bugs, playing badminton, and eating ice cream until my stomach hurt were the perks of summer I always looked forward to.
I am have grown up, but my love for homemade peach ice cream is just as strong. This recipe is my interpretation of my childhood memories. Brown sugar sautéed peaches mixed with rich cream, and vanilla bean is irresistible.
Tips for Homemade Peach Ice Cream
- Use fresh ripe yellow peaches.
- Melt butter in large saucepan, then add brown sugar and sprinkle cinnamon, place peeled peach halves face down.
- Cook peaches until edges are brown and they are soft enough to cut with a spoon.
- Let the peaches cool completely.
- Divide them in half.
- Mash half of the peaches with a fork.
- Take the other half and cut into chunks. (Place in an air tight container in the fridge.)
- Once you’ve made your cream mixture, stirred in yolks, and strained; add in your mashed peaches and stir together with a spoon. You can add a Tbsp or two of the brown sugar sauce from the pan too!
- Place ice cream mixture in an air tight container in fridge to chill for 4 hrs.
- Next, pour mixture into ice cream maker, and follow directions for your ice cream maker.
- Some of the peach mash may get stuck to plastic agitator as it mixes, but don’t worry you can stir again before pouring into final container.
- When the ice cream has thickened, remove and fold in your peach chunks you’ve been keeping in the fridge.
- Spoon mixture into freezer safe container with a lid or cover twice with plastic wrap.
- Freeze over night. Scoop and enjoy!!
Homemade Peach Ice Cream
Ingredients
- 4 Fresh Yellow Peaches peeled, pitted, and sliced in half
- 2 ½ Tbsp Unsalted Butter
- 2 Tbsp Light Brown Sugar
- 2 tsp Ground Cinnamon
- 2 Cups (500 ml) Heavy Cream
- 1 Cup (250 ml) Whole Milk
- ⅛ tsp Kosher Salt
- 1 Cup (200 grams) Granulated Sugar divided
- 2 tsp Vanilla Extract
- 1 Vanilla Bean scrape seeds, discard skin
- 1 tsp Lemon Juice
- 5 Egg Yolks
Instructions
- Melt butter in large saucepan, then add brown sugar and sprinkle with cinnamon, place peeled peach halves face down. Sauté peaches until edges are brown and they are soft enough to cut with a spoon.
- Let the peaches cool completely.
- Divide peaches in half. Mash half of the peaches with a fork. Place in a bowl and set aside.
- Take the other half and cut into chunks. (Place in an air tight container in the fridge.)
- In a medium saucepan, on medium heat, stir together cream, milk, ½ cup of sugar, and salt. Heat until warm, barely a bubble, and not boiling.
- In a large bowl, hand whisk together egg yolks and remaining ½ cup of sugar. Whisk until light in color, about two minutes.
- Slowly pour half of the hot mixture into the egg mixture, continually whisking.
- Pour the egg and cream mixture (tempered eggs) back into saucepan with remaining cream mixture. Stir gently with a wooden spoon for 2-4 minutes, until thick enough to coat the back of the spoon. Remove from heat and stir in the lemon juice, vanilla and vanilla bean.
- Pour mixture through a sieve into a large bowl. Stir in the mashed peaches, cover bowl with plastic wrap and refrigerate for 4 hours, until thoroughly chilled.
- Pour chilled peach ice cream base into the ice cream maker and churn according to manufacturer's instructions. It should thicken and resemble soft serve ice cream. (about 25-30 minutes)
- Once thickened fold in the remaining peach chunks and transfer ice cream to an airtight container and freeze for 5-6 hrs or overnight.