Peach Ice Cream
This peach ice cream recipe uses a real egg yolk custard base and a smart maceration step to pull the juice out of the fruit ahead of time, concentrating the flavor for a smooth, dense, old-fashioned scoop that tastes like actual peaches in every bite.
Equipment
- Ice cream maker - with a pre-frozen bowl or built-in compressor
- Medium heavy-bottomed saucepan
- Heatproof mixing bowls - one for the custard and one for the ice bath
- Fine-mesh sieve or strainer
- Balloon whisk
- Instant-read thermometer - or candy thermometer
- Ice cream scoop
- Freezer-safe storage container - with a tight-fitting lid
- Cutting board and paring knife
- Blender or food processor - (optional)
Ingredients
- 4 cups ripe peaches - peeled and diced, about 2 lb or 900g, roughly 5 to 6 medium peaches
- ¾ cup granulated sugar - 150g, divided
- 2 cups heavy cream - 480ml, preferably without added stabilizers
- 1 cup whole milk - 240ml
- 5 large egg yolks
- 1 tablespoon fresh lemon juice - 15ml
- 1 tablespoon pure vanilla extract - 15ml, or vanilla bean paste
- ¼ teaspoon fine sea salt
Instructions
- Toss the diced peaches with ¼ cup of the sugar and lemon juice. Let sit at room temperature for 30-45 minutes until they release their juice, then pulse half of the mixture in a blender 3-4 times to break it up, and set aside.
- In a medium saucepan, combine the heavy cream, milk, remaining ½ cup sugar, and salt. Heat over medium until steaming and small bubbles form around the edge, without boiling.
- Whisk the egg yolks in a bowl until lighter in color. Temper by slowly whisking in about ½ cup of the hot cream mixture, then whisk the tempered yolks back into the saucepan.
- Return the pan to medium-low heat and cook, stirring constantly with a silicone spatula, for 5-8 minutes until the custard thickens and reaches 170-175°F on a thermometer.
- Strain the hot custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, then set the bowl in an ice bath to cool for 10 minutes. Cover and refrigerate for at least 4 hours or overnight.
- Stir the macerated peach mixture (juice and all) into the fully chilled custard. Taste and add an extra pinch of salt if needed.
- Pour the mixture into your ice cream maker and churn for 20-25 minutes until it reaches a soft-serve consistency and pulls away from the sides of the bowl.
- Transfer the churned ice cream to a freezer-safe container and press a piece of parchment or plastic wrap directly onto the surface before sealing. Freeze for at least 4 hours until firm.
Notes
- Use peaches that give slightly under gentle pressure near the stem end; underripe fruit tastes thin and diluted once frozen.
- Don't skip the ice bath step for the custard. Cooling it slowly at room temperature holds it in the danger zone for bacteria growth for too long.
- Chill the custard until it's genuinely cold, not just cool, before churning; a warm base churns into a soft, melty texture that never firms up properly.
- Avoid overfilling the ice cream maker's bowl, since the mixture expands as it churns and can overflow if the bowl is more than two-thirds full.
- Add mix-ins like extra peach chunks, toasted pecans, or a caramel swirl in the last few minutes of churning so they stay distributed rather than sinking.
- Freeze the ice cream in a wide, shallow container rather than a tall, narrow one, since it firms up faster and more evenly.
- Let the ice cream sit at room temperature for 5 to 10 minutes before scooping if it's been in the freezer for more than a day.
- Store in an airtight, freezer-safe container for up to 2 weeks for the best texture. Press parchment or plastic wrap against the surface to prevent ice crystals.
- If you'd like more distinct peach pieces throughout, reserve a few tablespoons of the diced peaches and fold them in during the last 2 minutes of churning.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 27gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 145mgSodium: 55mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 2mg
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