Homemade Peach Ice Cream

Use the best fresh peaches you can find, or if not available, use frozen peaches

Make certain your custard is fully chilled (at least 4 hours) before churning

Your churning bowl should be completely frozen before churning (at least 12 hours)

Harden ice cream in freezer after churning for at least 2 hours

If ice cream becomes too hard, just let it sit at room temperature for 10 minutes before scooping

Print Recipe

Prep Time 15

Cook Time 20

Total Time 4 30

Course: Dessert

Cuisine: American

Heat cream, milk, sugar, and salt over medium heat
In a separate bowl, beat egg yolks until they are smooth and lightened in color. This can be done with a wire whisk or an electric beater
In a separate bowl, beat egg yolks until they are smooth and lightened in color. This can be done with a wire whisk or an electric beater
Slowly pour hot cream mixture into the egg yolks while whisking. This helps temper the egg yolks so they don't cook or curdle when adding to the hot cream mixture
Add egg mixture into pot with the remaining cream. Pour in slowly while whisking
Add egg mixture into pot with the remaining cream. Pour in slowly while whisking
Remove from heat and pour through a fine strainer to remove any bits from the egg
Add peaches and juices
Cover and refrigerate until fully chilled, at least 4 hours