Do I have to cook the custard base?

For this particular recipe, yes. The cooked custard creates the rich texture that defines this style of Peach Ice Cream. Egg yolks help stabilize the mixture and contribute to a smoother result after freezing.

What's the easiest way to peel peaches?

If the peaches are fully ripe, a vegetable peeler often works well. For firmer fruit, blanching them in boiling water for about 30 seconds and transferring them to ice water usually loosens the skins enough to slip off easily.

How do I keep peaches from freezing into hard chunks?

The sugar maceration step helps significantly. Letting the peaches sit with sugar softens their texture and draws out moisture. Mashing them thoroughly before adding them to the ice cream also prevents large frozen pieces.

Can I substitute the dairy ingredients?

You can make adjustments, though the texture may change. Lower-fat milk tends to produce a firmer ice cream, while reducing the cream content usually creates a less rich result.

How long does homemade peach ice cream last in the freezer?

When stored in a tightly sealed container, it generally keeps its best texture and flavor for about two weeks. The texture often becomes grainier as more ice crystals develop over time.

Peach Ice Cream – Rich, Creamy Summer Favorite

Peach Ice Cream

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Creamy homemade Peach Ice Cream made with fresh peaches, a rich custard base, heavy cream, milk, and egg yolks. An old-fashioned summer dessert with real peach flavor and a smooth texture.

Author: Taha Ayad
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Churning, Custard Cooking, Freezing
Cuisine: Southern American

Ingredients

Scale

3 medium peaches, peeled and sliced
1 1/4 cups granulated sugar, divided
1/2 teaspoon lemon juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 teaspoon salt
5 large egg yolks
1 teaspoon pure vanilla extract

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Instructions

Toss the peaches with 1/2 cup sugar and lemon juice. Let sit 30 minutes to 1 hour until syrupy.
Mash the peaches until only very small pieces remain. Strain and reserve both the peach syrup and mashed peaches. Chill.
Heat the cream, milk, 1/2 cup sugar, and salt in a saucepan over medium-low heat until hot but not boiling.
Whisk the egg yolks with the remaining 1/4 cup sugar until lighter in color.
Slowly whisk 1/2 cup hot cream mixture into the yolks, then another 1/2 cup to temper.
Return the tempered yolks to the saucepan and cook, stirring, until 170-175°F and thick enough to coat a spoon.
Remove from heat and stir in the vanilla extract.
Strain the custard into a clean bowl and stir in the reserved peach syrup. Refrigerate for 4 hours until thoroughly chilled.
Churn the chilled base in an ice cream maker for 25-30 minutes.
Add the reserved mashed peaches during the last 30 seconds of churning.
Transfer to an airtight container and freeze 4-6 hours before serving.

Notes

Use ripe peaches for the best flavor.
Mash the peaches well so that large frozen chunks do not form in the finished ice cream.
Temper the eggs slowly to avoid scrambling.
Chill the custard completely before churning for the smoothest texture.
Store in an airtight container in the freezer for up to 2 weeks.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 31
Sodium: 95
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 1
Carbohydrates: 40
Fiber: 1
Protein: 5
Cholesterol: 185

Find it online: https://www.dailysavoryrecipes.com/peach-ice-cream-homemade-custard-recipe/