Homemade Peach Ice Cream Recipe
Creamy, cold, and delicious, my Homemade Peach Ice Cream is made with sweet Georgia peaches and is rich with eggs, cream, and whole milk. It’s an old-fashioned treat that is a long-time family favorite.
My Homemade Peach Ice Cream recipe is just one of those old fashioned treats 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! Use the canned ones for something else.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 45 Minutes Active Time; 15 Hours Inactive Time
Servings: 32
Primary Ingredient(s): Fresh Peaches, Sugar, Flour, Eggs, Heavy Cream, Whole Milk
Skill Level: Easy
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 for a custard base 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!
WHAT PEOPLE ARE SAYING …
“Just finished making this and sampled a small bowl. All I can say is OMG!!! This is the most delicious ice cream I’ve ever tasted, no lie!”
— Diana
Ingredient Notes
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- Fresh, Ripe Peaches – Choose peaches that are completely ripe and fragrant for the best flavor.
- Sugar – You’ll need white granulated sugar for this recipe.
- Flour – Adds a little structure to the custard base for the ice cream.
- Eggs – Combine with the sugar, flour, cream, and milk to create a delicious custard that envelops the ripe peaches.
- Whipping Cream and Whole Milk – You’ll use both whipping cream and whole milk for richness.
- Vanilla Extract – Use a quality vanilla extract for best results.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Equipment Notes
All of the equipment needed for this recipe is most likely already in your kitchen, with one exception — an ice cream freezer. And, although you can still purchase manual crank-type freezers, I highly recommend an electric version!
You’ll also find this recipe in my cookbook!
You can see Homemade Peach Ice Cream on page 247 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Homemade Peach Ice Cream
Prepare the Peaches
You’ll start the 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 Custard Base
- Whisk together the remaining sugar with the flour, salt, and beaten eggs in a medium saucepan. Cook this very slowly over low heat until it begins to thicken slightly.
👉 PRO TIP: 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.
- Pour the cooked mixture into a large bowl and allow it to cool to room temperature.
- When cool, add the heavy cream and vanilla. Whisk together to incorporate the egg mixture.
Add Milk and Peaches
- Stir in the milk and pureed or mashed peaches along with all of their juices.
- Place the mixture in the refrigerator until thoroughly chilled, several hours or overnight.
Churn the Ice Cream
- Pour the chilled mixture into an ice cream freezer and freeze according to the manufacturer’s instructions. Note that you’ll need lots of ice and a box of rock salt for the churning, which usually takes about 20-30 minutes.
👉 PRO TIP: 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. It’s absolutely delicious either way!
- Makes about 1 gallon.
How to Store
Store in the freezer in an airtight container for up to six months.
Recipe Tips
- Be patient with the custard. It should be thick enough to coat the back of a spoon, not runny.
- Don’t skip the overnight chilling of the ice cream mixture. It ensures the custard freezes smoothly.
- A shallow freezer-safe container will help the ice cream freeze evenly and scoop easily.
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Questions About Homemade Peach Ice Cream
Yes, but I’m here to tell you that commercial frozen peaches don’t even taste like the same fruit as fresh peaches. If you decide to use frozen, be sure to thaw and drain them well before using, as they release more liquid than fresh.
Yes, this custard-based recipe is best when frozen in a churn ice cream maker. Otherwise, it will lack the correct finished texture.
Honestly, I don’t recommend it. A reduction of the sugar can affect texture and scoopability, as more sugar helps prevent the ice cream from freezing too hard.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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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.1 cup sugar
4 cups peeled and sliced fresh peaches
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Mash or puree using a potato masher or blender. Set aside.
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In a medium saucepan, whisk together the remaining sugar, flour, salt and beaten eggs. Cook very slowly over low to medium-low heat, stirring, until mixture begins to thicken slightly.1 1/2 cups sugar
2 tablespoons all-purpose flour, ½ teaspoon salt, 3 eggs
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Pour the mixture into a large bowl and allow it to cool to room temperature.
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When cool, add the whipping cream and vanilla. Whisk together to incorporate the egg mixture.
½ pint heavy whipping cream, 1 tablespoon vanilla
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Stir in the milk and pureed or mashed peaches.
1 quart whole milk
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Place the mixture in the refrigerator until thoroughly chilled, several hours or overnight.
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Pour the chilled mixture into an ice cream freezer and freeze according to manufacturer’s instructions. Note that you’ll need lots of ice and a box of rock salt for the churning, which usually takes about 20-30 minutes.
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Makes about 1 gallon (4 quarts).
- Store in the freezer in an airtight container for up to six months.
Serving 0.5cup | Calories 120kcal | Carbohydrates 20g | Protein 2g | Fat 4g | Saturated Fat 2g | Polyunsaturated Fat 0.2g | Monounsaturated Fat 1g | Trans Fat 0.002g | Cholesterol 27mg | Sodium 58mg | Potassium 82mg | Fiber 0.3g | Sugar 19g | Vitamin A 242IU | Vitamin C 1mg | Calcium 45mg | Iron 0.2mg
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 31, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
