Creamy Homemade Peach Ice Cream Recipe for Summer

Creamy Homemade Peach Ice Cream made with caramelized brown sugar peaches, heavy cream, and real vanilla. This ultra-creamy ice cream is churned in an ice cream maker and studded with fresh peach pieces for a classic summer treat.

My mother made peach ice cream every summer in an old rock-salt churn, and this recipe is a modern version of those warm memories. The peaches are quickly sautéed with brown sugar and butter to deepen their flavor, then folded into a rich custard made with heavy cream and vanilla. The result is a spoonable, nostalgic ice cream with bright peach notes and a silky texture.

Key Ingredients

1. Fresh Yellow Peaches
   • Choose fully ripe yellow peaches for the best flavor; underripe fruit can become mealy when frozen.
   • Yellow peaches have a slightly higher acidity than white varieties, which helps balance the custard’s richness.
   • White peaches can be used if preferred, but they yield a milder peach flavor.
2. Unsalted Butter
   • Adds a buttery depth when sautéing the peaches, giving the ice cream a cobbler-like warmth.
3. Heavy Cream (32–35% fat)
   • Higher fat produces a richer, smoother, and more scoopable ice cream.
4. Whole Milk (at least 3.6% fat)
   • Lightens the heavy cream slightly while keeping the custard smooth.
5. Granulated Sugar
   • Sweetens the custard and helps create a creamy churned texture.
6. Light or Dark Brown Sugar
   • Caramelizes with butter to add toffee and molasses notes, enhancing the peach flavor.
7. Vanilla Bean Paste or Extract
   • A touch of vanilla rounds out the caramelized peaches; add it after cooking the custard to preserve aroma.
8. Large Egg Yolks
   • Create a classic French-style custard base that is rich and velvety.
9. Milk Powder (optional)
   • About 2 tablespoons improves creaminess and reduces ice crystal formation.

Ice Cream Equipment Needed

• Ice cream maker: A 2-quart machine with a freezable bowl is convenient and easy to use for home batches.
• Freezer-safe containers: A metal loaf pan or a purpose-made ice cream tub is ideal for firming and storing the finished ice cream.

How to Make Peach Ice Cream

1. Peel the peaches—ripe skin should come off easily. A quick blanch in hot water or a vegetable peeler can help if needed.
2. Cook the peaches in butter and brown sugar until caramelized, then cool. Reserve half mashed and half chopped into small, pea-sized pieces for texture.
3. Heat the cream, milk, milk powder (if using), and salt to about 113°F (45°C) so the mixture is warm and steamy but not simmering.
4. Whisk in the sugar, then slowly add the beaten egg yolks while whisking to temper them. Continue cooking over medium-low heat, stirring constantly, until the custard reaches 175–180°F (79–82°C).
5. Strain the custard into a bowl, stir in vanilla and lemon juice, then cool to room temperature. Cover the surface with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
6. Churn the chilled base in your ice cream maker according to the manufacturer’s instructions. Add the reserved mashed peaches and chopped pieces in the last minute or two of churning so the fruit is distributed without becoming pulpy.
7. Transfer the soft ice cream to an airtight container and freeze for 3–4 hours to firm before serving.

1. Melt butter in a skillet, add brown sugar, then place peach halves cut-side down and cook until golden and caramelized.

2. Flip the peaches, cook the other side until tender, then mash half and chop the rest into small pieces. Refrigerate until ready to use.

3. Warm cream, milk, milk powder (optional), and salt until steaming and about 113°F (45°C) before adding sugar and egg yolks.

4. Whisk in sugar, then slowly add the beaten yolks while whisking. Cook gently until the custard thickens and reaches 175–180°F (79–82°C).

5. Strain the custard, stir in vanilla and lemon juice, cool to room temperature, cover tightly with plastic on the surface, and chill for at least 4 hours.

6. Churn the thoroughly chilled base. Add the peach mash and chopped pieces in the final moments of churning, then transfer to a freezer-safe container to firm.

Storing Homemade Ice Cream

Store ice cream in an airtight, freezer-safe container. Homemade peach ice cream is best within 2–3 days for peak texture, though it will keep up to about 2 weeks. Without commercial stabilizers the texture will change over time, so enjoy it fresh for the best mouthfeel.

★★★★★ Please leave a star rating and review if you try this recipe! THANK YOU!!

4.80 from 5 votes

Homemade Peach Ice Cream

By Jenn Davis

Prep: 30 mins

Cook: 8 mins

Chilling and Freezer: 8 hrs

Total: 8 hrs 38 mins

Yield: 8 servings

Print

Homemade Peach Ice Cream with caramelized brown sugar peaches, heavy cream, and vanilla. Rich, creamy, and studded with fresh peach pieces.

Equipment

• medium heavy-bottom saucepan
• electric ice cream maker
• ice cream storage container

Recipe Video

Ingredients

Caramelized Brown Sugar Peaches

• 4 medium fresh ripe yellow peaches, peeled, pitted, and halved
• 2 1/2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon (optional)

Ice Cream Base

• 500 grams/ml (2 cups) heavy cream, 32–35% fat
• 250 grams/ml (1 cup) whole milk, 3.6% fat
• 1/8 teaspoon fine sea salt
• 200 grams (1 cup) granulated sugar, divided
• 2 tablespoons milk powder (optional)
• 2 teaspoons vanilla extract or paste, or one scraped vanilla bean
• 1 teaspoon fresh lemon juice
• 93 grams (about 5 large) egg yolks, lightly beaten

Instructions

• If your ice cream maker has a bowl that requires freezing, place it in the freezer now.

Caramelized Brown Sugar Peaches

• Melt butter in a large skillet over medium heat, sprinkle in brown sugar and cinnamon, and place peach halves cut-side down. Sauté about 3 minutes until edges brown, flip and cook 1–2 minutes more. Move peaches gently to avoid burning; they should be spoon-tender when done.
• Transfer peaches with a slotted spoon to cool. Discard excess juices and butter.
• Mash half the peaches with a fork and finely chop the rest into small pea-sized pieces. Large chunks can freeze too hard.
• Cover the peaches and refrigerate until needed; you should have about 2 cups of peach mixture.

Ice Cream Base

• Place a large bowl and a fine sieve nearby. In a medium saucepan over medium heat, combine cream, milk, milk powder (if using), and salt. Heat until steaming and about 113°F (45°C).
• Whisk in the granulated sugar, then slowly drizzle in the beaten egg yolks while whisking continuously to temper them into the warm liquid.
• Reduce heat to medium-low and cook, stirring constantly, until the custard thickens and reaches 175–180°F (79–82°C).
• The custard should coat the back of a spoon. Remove from heat, strain through the sieve into the prepared bowl, then stir in vanilla and lemon juice.
• Cool to room temperature, cover the surface with plastic wrap, and refrigerate at least 4 hours or overnight.
• Pour the chilled base into the ice cream maker and churn according to the manufacturer’s instructions. Add the mashed peaches and chopped pieces during the last 30 seconds to 1 minute of churning.
• Transfer the churned ice cream to an airtight container and freeze 3–4 hours to firm before serving.

Notes

1. Optional Classic Egg Tempering Method
   1. Heat milk, cream, milk powder, and half the sugar until steaming.
   2. Whisk the egg yolks with the remaining sugar in a separate bowl.
   3. Slowly ladle about 1/2 cup of the warm milk into the yolks while whisking, then return the tempered yolks to the saucepan and cook to 175–180°F (79–82°C).

Tried this recipe?Share your photos and thoughts — tag the original author if you like.