Old Fashioned Peach Ice Cream

4.93 from 97 votes

Fresh peach ice cream made from a custard and slow churned

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Chilling Time 4

Total Time 4 35

Servings people

Calories 497kcal

Place chopped peaches in a bowl. Add ¼ cup sugar and stir. Cover and let sit for at least 1 hour.
3 medium sized fresh peaches, ¼ cup sugar
Once peaches have released a lot of juice, place peaches and juice in a food processor. Pulse 3-4 times just until peaches are broken up into small pieces.

In a saucepan, heat cream cream, milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
2 cups heavy cream or whipping cream, 1 cup milk, ¾ cup sugar, ¼ teaspoon salt
In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and slightly lighter in color (see pictures in post)
4 egg yolks
Take ½ cup of heated cream mixture and pour slowly into egg yolks. Whisk steadily while pouring in mixture.
Pour egg mixture back into remaining cream mixture. Reheat over medium heat for 5 to 8 minutes stirring often. You do not want this mixture to boil. Mixture will begin to thicken just slightly. You want it to be thick enough to coat the back of a spoon. An instant read thermometer should read 175-185 F.
Place a fine sieve over the top of a bowl. Pour custard mixture into strainer to strain off any small bits of egg or lumps.
Stir in vanilla and peaches with juices
1 teaspoon pure vanilla extract
Cover and refrigerate until completely cooled, at least 4 hours or overnight.
Place custard into an automatic ice cream maker and churn for 20-25 minutes
Remove ice cream and place in freezer for 2 hours before serving.

Additional picture details available above the recipe card in the post.

Tips for making 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 set at room temperature for 10 minutes before scooping

The color of your ice cream may vary depending on the color of your egg yolks.