Peach Ice Cream Recipe

Name: Peach Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 8 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 500 g ripe peaches, peeled and diced; 80 g caster sugar; 1 tbsp lemon juice; 300 ml double cream; 300 ml whole milk; 5 egg yolks; 100 g caster sugar, for the custard; 1 tsp vanilla extract; ¼ tsp salt

Peach Ice Cream

A vanilla custard ice cream churned with fresh peaches that have been cooked down with sugar, chilled and frozen for 8 hours.

45 min prep and cooking plus 8 hr Chilling and freezing 8 hr 45 min start to finish Serves 8 servings Medium

Why Peach Ice Cream Works

Early summer, when peaches are fragrant enough to smell across the kitchen, is the time for this ice cream. Unlike the pale, lightly flavoured shop-bought kind, a homemade peach ice cream tastes of real fruit: sweet, floral and a little tart, with soft pieces of peach through a smooth, rich vanilla custard.

The secret is to cook the fruit first. Raw peach pieces freeze into hard, icy chunks that are unpleasant to bite and have little flavour. Simmered with sugar and lemon juice for about 8 minutes, they release their juices and soften, and the syrup that forms is full of peach aroma. Mash half the fruit into a rough puree and leave the rest in small pieces.

Choose ripe, fragrant peaches. Underripe fruit is hard and flavourless and no amount of cooking will rescue it. They should give slightly under gentle pressure and smell strongly of peach. Peel them by dropping them in boiling water for 30 seconds and slipping the skins off.

Make a classic custard with egg yolks, cream and milk, chill it for 4 hours until cold, then stir in the cold peach mixture and churn. Freeze for 4 hours in a lidded container. Let it soften for 10 minutes before scooping.

What Goes With It

Shortbread
Pound cake
Fresh berries
Cobbler

How to Cook Peach Ice Cream

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Simmer the peaches, 80 g sugar and lemon juice for 8 minutes. Mash half the fruit roughly and chill the mixture.
Heat the cream and milk to steaming. Whisk the egg yolks, 100 g sugar and salt until pale, whisk in a ladle of hot cream, then tip back into the pan.
Cook over low heat to 80°C / 176°F, stirring, then strain. Stir in the vanilla and chill for 4 hours.
Stir the cold peaches into the custard and churn until thick.
Freeze in a lidded container for 4 hours.

Related guide: Prep, cook and total time.

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Notes From the Method

Cook the peaches before freezing.

Use ripe, fragrant fruit.

Chill the custard completely.

Leftovers

Keeps in the freezer for 2 weeks.

Questions and Answers

How long does Peach Ice Cream take to make?

30 minutes of preparation and 15 minutes of cooking, plus 8 hours of Chilling and freezing, so allow 8 hours 45 minutes from start to finish. The recipe serves 8.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

310Calories

5gProtein

32gCarbs

18gFat

1gFibre

31gSugar

100mgSodium

Vegetarian Gluten-Free

Peach Ice Cream

What Goes With It

How to Cook Peach Ice Cream

Notes From the Method

Leftovers

Questions and Answers

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

What Goes With It

How to Cook Peach Ice Cream

Notes From the Method

Leftovers

Questions and Answers

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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