Peach Ice Cream
This peach ice cream recipe is made with fresh, juicy peaches and is easier than you think! Adding vanilla bean paste and using ripe peaches make this the best peach ice cream you’ll ever try!
Servings: 10 people
Ingredients
- 3 eggs
- 1 ½ cups granulated sugar
- 5 peaches pitted, chopped
- 2 ½ cups heavy cream
- ½ cup whole milk
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste optional
- orange food coloring optional
Instructions
- The night before, freeze the container for your ice cream maker and freezer-safe containers to store the churned ice cream.
- In a large bowl, whisk eggs until smooth, then whisk in the sugar. Whisk vigorously until smooth and thoroughly mixed.
- Puree peaches in a food processor or blender and stir puree (roughly 2 ¼ - 2 ½ cups) into egg mixture.
- In a medium saucepan over medium heat, bring heavy cream, milk and salt to a boil. Remove from the heat.
- While whisking continuously, slowly pour the hot cream mixture into the egg mixture until all the cream has been incorporated.
- Strain through a fine mesh sieve into a large bowl. Stir in vanilla bean paste and optional food coloring, if using. Cover with plastic wrap directly on the surface and refrigerate until cold, at least 2 hours to overnight.
- Churn according to your ice cream maker’s instructions until thickened. It should hold its shape on a spoon and take 20-30 minutes.
- Pour into a pre-frozen container(s), cover with plastic wrap directly on the surface and then freeze at least 2 hours or until frozen solid.
Notes
Yield – 1 quart
Presentation – The orange food coloring is optional but without it the peach color will be lighter and less vibrant. Totally up to you!
Recipe Source – This recipe is by Kristi from Inspiration Kitchen (no longer in existence). I did photograph new photos in 2024 and updated the recipe to cook the eggs. You can make the original recipe where the cold cream and milk are simply added to egg mixture and then churned in an ice cream maker. The eggs are not cooked in that method but the ice cream does taste like biting into a fresh peach!
Storage – Store prepared ice cream base in a clean, air-tight container in the refrigerator for up to 5 days before churning, or store churned ice cream, well wrapped in the freezer for up to a month. Over time it will get icy due to the freeze-thaw cycles in freezers.
Nutrition
Calories: 377kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 108mg | Potassium: 185mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1210IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg