Country Peach Ice Cream
This Country Peach Ice Cream starts with a rich peach-infused custard base, just like your grandma made. The base gets combined with more fresh peaches and fresh cream. Then it gets churned into the most creamy and delicious ice cream you ever tasted. This is a great ice cream to make when you can get fresh peaches!!
July is National Ice Cream Month, and I can’t let this month slip by without sharing my recipe for homemade Country Peach Ice Cream. I recently posted my recipe for No Churn Cookies & Cream Ice Cream, a recipe that does not require using an ice cream maker. This delicious Peach Ice Cream does require an ice cream maker, since it starts with a cooked custard.
No Churn vs Churned Ice Cream
No Churned
No churn ice cream is usually made using 3 easy ingredients…whipping cream, sweetened condensed milk, and your favorite add-in, such as crumbled cookies. There are no eggs. You simply whip the whipping cream and fold in the other two ingredients. Then you place it in the freezer for about 6 hours and voila!! You have creamy delicious ice cream. Using sweetened condensed milk versus sugar helps to keep the ice cream creamy. You can opt to churn this ice cream in an ice cream maker if you want to eat it right away, but it’s not necessary if you have the patience to wait for it to freeze.
Churned (using an ice cream maker)
Most ice cream recipes requiring an ice cream maker, also require using eggs and making some type of custardy base. This is how most ice cream recipes were made back in the day. I will have to admit, custard-based ice creams are my absolute favorite. I grew up eating custard-based ice creams, and the custard base adds so much richness to the ice cream. Custard based ice creams are usually made with sugar, versus sweetened condensed milk.
How to make this ice cream
- Mash one cup of fresh peaches and add the juice and all to a saucepan.
- To this, add some fresh whipping cream, half & half, sugar, cornstarch, cinnamon, and vanilla. Cook the mixture over medium heat until it slightly thickens.
- Pour about half of the mixture into a bowl of slightly beaten egg yolks and vigorously whisk the hot mixture and egg yolks together. (This is called tempering the eggs. If you simply add the egg yolks to the very hot mixture, they will cook up into hard bits of egg). Pour the mixture back into the saucepan.
- Bring the mixture back to a boil over medium heat, stirring constantly, and cook it for about 1 minute until thickened.
- Remove the custard from the heat and place it in the freezer for about 30 minutes to chill. Then proceed with churning the ice cream. See recipe card below for specific instructions.
Pro tips for this recipe
- Make sure to chill the cooked custard until it’s no longer the least bit warm before churning it.
- Use an ice cream maker such as Cuisinart that holds at least two quarts of ice cream. The kitchen aid ice cream attachment for ice cream does not hold enough for this recipe. This recipe makes 2 quarts.
- Feel free to use a different fruit if you prefer. For the best flavor, mash one cup of the fruit first and make the custard as directed in the recipe.
- Use fresh juicy peaches that are sweet for this recipe. You can also use frozen peaches.
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Country Peach Ice Cream
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 2 quarts 1x
- Category: Frozen desserts
- Method: Cook
- Cuisine: American
Description
This Peach Ice Cream starts with cooked peach custard and gets lots of fresh diced peaches added to other pure ingredients just before churning. It’s absolutely delicious!!
Ingredients
- 1 cup mashed ripe peaches
- 2 cups diced ripe peaches
- 4 large egg yolks, lightly whisked
- 1 1/4 cups granulated sugar
- 1 cup heavy whipping cream
- 4 cups half & half, divided
- 3 tablespoons cornstarch
- Pinch of kosher salt
- 1 teaspoon pure vanilla
- 1/2 teaspoon cinnamon
Instructions
- Dice and mash the peaches in separate bowls and set aside. Whisk the cornstarch into 1 cup of the half and half and set aside. Whisk the egg yolks into a large measuring cup or medium bowl and set aside.
- Add the sugar, heavy whipping cream, one cup of half and half with cornstarch, salt, cinnamon, vanilla, and mashed peaches to a medium saucepan and whisk to combine. Cook over medium heat while whisking constantly, until mixture comes to a bubbling boil and begins to thicken. Remove the pan from the heat, long enough to temper the eggs. To temper the eggs, pour about one cup of the hot mixture into the egg yolks while whisking constantly for about thirty seconds. Add the egg mixture back into the saucepan and return to the heat. Bring the mixture back to a boil and cook, stirring constantly, for about one minute. Remove the mixture from the heat and place it in a freezer to cool for about 30 minutes until it’s chilled.
- Pour the cooled custard base into a large measuring bowl with a pour spout. Add the remaining three cups of half and half and the diced peaches. Whisk together. Pour into an ice cream machine and churn for about twenty minutes until the mixture is thick and creamy.
- Serve ice cream soft serve or freeze for at least two hours for frozen firmer ice cream.
Notes
- If you serve this ice cream as soon as it’s churned, it will have a perfectly creamy consistency. However, homemade ice cream has no preservatives. Once it’s frozen, it won’t be quite as creamy as when it’s first churned, but it will still maintain its wonderful flavor.
- This recipe makes just under two quarts of ice cream.