Go Back
+ servings
Scoops of peach ice cream in a white bowl.
Print Recipe
4.94 from 33 votes

Old Fashioned Peach Ice Cream

Fresh peach ice cream made from a custard and slow churned
Prep Time15 mins
Cook Time20 mins
Chilling Time4 hrs
Total Time4 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 497kcal
Author: Kathy



  • 3 medium sized fresh peaches peeled, pitted and chopped - approximately 2 cups
  • ¼ cup sugar


  • 2 cups heavy cream
  • 1 cup milk
  • ¾ cups sugar
  • ¼ teaspoon salt
  • 4 egg yolks
  • 1 teaspoon pure vanilla extract



  • Place chopped peaches in a bowl. Add ¼ cup sugar and stir. Cove and let sit for at least 1 hour.
  • 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 heavy cream, milk and ¾ cup sugar and salt. Warm over medium heat, stirring often until the sugar has dissolved, 3 to 4 minutes.
  • In a separate bowl, beat egg yolks with a wire whisk or an electric mixer. Egg yolks should become smooth and lighter in color (see pictures in post)
  • 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 strainer 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
  • 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.


Serving: 1cup | Calories: 497kcal | Carbohydrates: 45g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 243mg | Sodium: 151mg | Potassium: 269mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1650IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 1mg