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Peaches and Cream Ice Cream

Peaches and cream ice cream made with a silky peach custard base, blended peaches, and thick swirls of fresh cream. Churned after chilling, then finished with chunky peach pieces for a sweet summer peach frozen scoop.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Peaches and cream ice cream
  • 3 cup fresh ripe peaches
  • 0.75 cup granulated sugar divided
  • 1 tbsp lemon juice
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp cinnamon
  • 0.25 tsp salt

Equipment

  • 1 ice cream maker
  • 1 cast iron skillet

Method
 

Macerate and prep the peaches
  1. Toss diced fresh ripe peaches with 1/4 cup granulated sugar and lemon juice, then let them macerate for 30 minutes while fragrant juices form.
  2. Blend 2 cups of the peaches until smooth and pourable, then keep the remaining peaches chunky for later folding.
Make the custard base
  1. Heat heavy cream and whole milk in a cast iron skillet over medium-low heat until steaming, about 3 to 5 minutes.
  2. Whisk egg yolks with the remaining 1/2 cup granulated sugar until smooth and slightly lighter, then slowly whisk in the steaming cream-milk mixture.
  3. Cook the custard, stirring constantly, until it reaches 175F, about 5 to 7 minutes, and coats the back of a spoon.
  4. Strain the custard into a bowl, then stir in vanilla extract, cinnamon, and salt along with the smooth peach puree until fully blended and pastel-golden.
Chill and churn
  1. Cool the custard completely, then refrigerate for 4 hours until cold and thick like a spoonable custard.
  2. Churn in an ice cream maker according to the manufacturer’s instructions until soft-serve thick.
  3. Fold in the reserved chunky peaches during the last 5 minutes of churning, then transfer to a container and freeze until firm for scoopable texture.

Notes

For best texture, refrigerate the custard until thoroughly chilled—warm custard can stall churning. Store covered in the freezer up to 2 months; thaw in the fridge for 10–15 minutes before scooping. Freezer yes. For a lighter option, replace 1 cup of heavy cream with half-and-half (custard will be slightly less rich but still creamy).