Homemade Peach Ice Cream

updated Nov 14, 2022
Peach Ice Cream Recipe

Fresh peach-infused ice cream is cool, creamy, and classically summer.

Serves4 to 6

Makes1 quart

Prep35 minutes to 40 minutes

Cook20 minutes to 22 minutes

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Credit: Kelli Foster

I wish every summer day ended with a cone of creamy fresh peach ice cream. To make that happen, I’m churning a classic ice cream custard base infused with fresh peaches, lemon zest, and vanilla into a scoopable treat that is perfect for summer. Even if you’ve never made homemade ice cream before, this step-by-step recipe makes it easy to turn juicy, ripe peaches into super-creamy peach ice cream that’s better than anything you can buy.

What Does Peach Ice Cream Taste Like?

Peach ice cream tastes like the classic combination of peaches and cream. Start with fresh or frozen peaches (make sure to thaw them first), then simmer in sweetened milk with vanilla and lemon peel.

Do I Need An Ice Cream Maker to Make Peach Ice Cream?

While you can make ice cream without a machine, the plug-and-churn ease of a small countertop appliance cannot be understated. My go-to is from Cuisinart, but there’s an ice cream maker option for every ice cream fan, no matter your budget.

Credit: Kelli Foster

How to Serve Peach Ice Cream

Freeze the churned peach ice cream for several hours to harden, then use an ice cream scoop to portion the peach ice cream into bowls or cones. Sandwich scoops of peach ice cream between two cookies. Dorie Greenspan’s double-ginger molasses cookies, cinnamon-sugar pie crust cookies, or toasted sugar cookies all pair perfectly with peach ice cream.

How Long Does Peach Ice Cream Last in the Freezer?

Fresh peach ice cream remains at its peak in the freezer for about two weeks. It will still be safe to eat after that, but the constant opening and closing of the freezer door can lead to freezer burn.

Peach Ice Cream Recipe

Fresh peach-infused ice cream is cool, creamy, and classically summer.

Prep time 35 minutes to 40 minutes

Cook time 20 minutes to 22 minutes

Makes 1 quart

Serves 4 to 6

Nutritional Info


  • 1 pound

    ripe freestone peaches (about 3 medium), or 1 pound frozen peach slices

  • 1

    medium lemon

  • 1 cup

    granulated sugar, divided

  • 4

    large egg yolks

  • 1 1/2 cups

    whole milk

  • 1 1/2 cups

    heavy cream

  • 1/4 teaspoon

    kosher salt

  • 1

    vanilla bean, or 2 teaspoons vanilla extract


  1. If needed, place the bowl of the ice cream maker in the freezer at least 12 hours or according to manufacturer’s instructions before churning.

  2. Fill a large bowl with ice cubes and water. Place another smaller bowl on top of the water. Set aside while you make the ice cream base.

  3. Halve and pit 1 pound peaches (no need to peel), or arrange 1 pound frozen peach slices in a single layer on a baking sheet at room temperature for about 1 hour or until thawed, discarding any liquid that is released. Coarsely chop the peaches into rough 1-inch pieces and place in a medium saucepan.

  4. Use a vegetable peeler to remove a 1 1/2-inch long strip of zest from 1 medium lemon and add to the saucepan. Add 3/4 cup of the granulated sugar, 1 1/2 cups whole milk,1 1/2 cups heavy cream, and 1/4 teaspoon kosher salt. Split 1 vanilla bean in half lengthwise, scrape the seeds into the saucepan, and add the pod to the pan as well (or add 2 teaspoons vanilla extract instead).

  5. Bring the milk mixture to a simmer over low heat, stirring occasionally, until the mixture is warm and the sugar dissolved, 18 to 20 minutes. Meanwhile, place 4 large egg yolks and the remaining 1/4 cup granulated sugar in a medium bowl and whisk until combined, smooth, and pale, lemon-yellow in color, 2 to 3 minutes.

  6. When the milk mixture is ready, remove the saucepan from the heat. Temper the eggs by slowly adding 1/2 cup of the milk mixture into the egg mixture while whisking constantly. Repeat whisking in another 1/2 cup of the mixture mixture into the egg mixture.While whisking the remaining milk mixture, slowly pour the egg-milk mixture back into the saucepan. Place over low heat and cook, stirring or whisking constantly, until thick enough to coat the back of a spoon and about 170°F on an instant-read thermometer, about 2 minutes.

  7. Pour the mixture into the bowl set above the ice bath and let cool to room temperature, about 30 minutes. Pour through a fine-mesh strainer into an airtight container and discard the contents of the strainer. Cover and refrigerate for at least 3 hours or up to overnight.

  8. Churn the ice cream base according to manufacturer’s instructions until the ice cream has a soft serve consistency, usually 20 to 25 minutes.

  9. Quickly transfer the ice cream to a 1-quart freezer-safe food storage container. Press a piece of parchment paper or plastic wrap against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 4 hours.

Recipe Notes

Storage: The ice cream can be stored for up to 2 weeks.