How do you make peach ice cream from scratch?

Start by peeling and pureeing fresh peaches. Heat cream, milk, and sugar to create a custard base, then mix in the puree. Chill, churn in an ice cream maker, and freeze for 2 hours.

Can I use frozen peaches for peach ice cream?

Yes, thaw frozen peaches before pureeing. They work well when fresh peaches aren’t in season, delivering great flavor.

Do you need an ice cream maker for peach ice cream?

No, you can make no-churn peach ice cream by freezing the mixture and stirring every 30 minutes until firm.

How long does homemade peach ice cream last in the freezer?

It lasts up to two weeks in an airtight container, but tastes best within the first week.

Can I make peach ice cream without eggs?

Absolutely, skip the custard base and use a cream-and-sugar mixture for an egg-free version.

What makes peach ice cream creamy?

Heavy cream, proper churning, and chilling the base ensure a smooth, creamy texture.

Do you have to peel peaches for ice cream?

Peeling is optional, but it creates a smoother texture. Blend well if leaving skins on.

What is the best type of peach for ice cream?

Freestone peaches like Elberta or Redhaven offer sweet, juicy flavor ideal for ice cream.

How do I keep homemade ice cream from getting icy?

Store in an airtight container, press parchment paper on top, and keep the freezer at 0°F.

Can I use canned peaches in ice cream?

Yes, drain canned peaches well before pureeing. Fresh or frozen peaches yield better flavor.

Peach Ice Cream: Best Homemade Recipe With Simple Ingredients

Description

A creamy, refreshing peach ice cream made with fresh peaches, perfect for summer.

Ingredients

4 large fresh peaches, peeled and chopped

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1 tsp vanilla extract

Pinch of salt

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Instructions

1. Peel and chop 4 fresh peaches, then blend into a smooth puree.

2. Heat 2 cups heavy cream, 1 cup milk, and 3/4 cup sugar in a saucepan until sugar dissolves.

3. Mix peach puree with cream base, add 1 tsp vanilla and a pinch of salt, then chill for 2 hours.

4. Pour into an ice cream maker and churn for 20-25 minutes until soft-serve consistency.

5. Transfer to an airtight container, freeze for 2 hours, then serve.

Notes

Use ripe freestone peaches for best flavor.

For no-churn, freeze and stir every 30 minutes.

Store in an airtight container to prevent ice crystals.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Churning
Cuisine: Southern