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Chef Taha Ayad's Recipe Peach Ice Cream with Fresh Peaches in a Blue Bowl
Taha Ayad

Peach Ice Cream

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 3 medium peaches peeled and sliced
  • 1 ¼ cups granulated sugar divided
  • ½ teaspoon lemon juice
  • 1 ½ cups heavy cream
  • 1 ½ cups whole milk
  • ¼ teaspoon salt
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract

Method
 

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

Notes

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