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Peach Ice Cream
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- Total Time
- About 1 hour, plus freezing
- Rating
- Notes
- Read community notes
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Ingredients
- 4pounds ripe peaches
- 1¼cups sugar (or more, as needed)
- ⅛teaspoon salt
- 2teaspoons lemon juice
- 1quart (4 cups) heavy cream
- 12-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
- Step 1
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with ½ cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
- Step 2
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
- Step 3
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
- Step 4
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
- This recipe is also delicious made with fresh mangoes.
Private Notes
Cooking Notes
You got ice crystals because there are no eggs in the recipe. Adding eggs to homemade ice makes it keep without forming crystals. I got this secret from the Ben and Jerry's Ice Cream Cookbook.
made it with delicious, very ripe peaches and it came out great. but i agree that peaches should be chopped in to smaller chunks. also, it yielded over 2 quarts of ice cream (4 lbs of peaches plus a full quart of cream = > 2 quarts of ice cream).
I made this recipe twice. The first time I followed it as written and it was great. The second time I chopped the peaches very finely and cooked them down with the sugar, and it was UNBELIEVABLY delicious!!!
Can't wait to try this.
Sara - Add a couple of tablespoons of vodka to the macerating peaches (or Grand Marnier if you like the flavor profile better). That should help a bit. Cover with parchment before putting on the lid.
Delicious, but I would switch to 2 cups cream/2 cups whole milk, or 3 cups cream 1 cup whole milk next time—you could taste the fat from the cream.
We added a tablespoon of good bourbon. Delicious!
Have made this recipe many times, love love love it. I've done it w/cream only and also cream/milk mixture. Either way is fabulous. I'm also a batch cooker so here's what I figured out: 4 lbs of peaches makes too much for my ice cream maker SO I can still prepare this amt of peaches, but after they've sat for 30 mins I divide them in half & freeze for next time. I just have to prepare the cream mixture w/thawed peaches. Highly recommend this re pie, plan on trying w/strawberries!
This was an easy recipe to make. It developed ice crystals after a few days in the freezer, so I would eat it right away.
I used some of the other notes & made the best ice cream! Do the following: -after you macerate the peaches use a whisk or a fork to mash them. Leave some chunks but get some of it to purée form -use 2 cups heavy cream & 1c half & half -add 2 tablespoons of good bourbon to the cream mix -beat 2 eggs is a bowl & when the cream is steaming, add half the cream to the eggs to temper them & then pour them back in the pot. Continue to heat on low for 3 mins until it thickens. -this makes 2-3 batches!
Great recipe. I've made some other ad-hoc versions of peach ice cream in the past and this one has the best peach flavor. To avoid having it freeze up to firm I ran the peaches through the vitamin and then simmered on low heat to get all of the water out (about an hour). This will give you a lovely peach concentrate. Stir frequently while scraping the bottom to prevent getting burned or caramelized sugar and peach on the bottom. Add a fresh peach or two to the churn about 5 min before its done.
I’ve made peach ice creams a few times over the years and always been disappointed because they never tasted peachy enough...this time I used this recipe and some very ripe fresh peaches but I took the advice of another reviewer and cooked the peaches and sugar down into a syrupy mix and with that change THIS IS THE PEACHIEST ICE CREAM IVE EVER HAD-SO GOOD! I must admit I haven’t tried the recipe as written but the addition of this step made it AMAZING! Also added that tablespoon of bourbon!
I would advise that after the peaches macerate, you should help them break down with either a fork or whisk. Then the flavor will blend better with the cream and it won’t just be chunks of peaches throughout.
Summary of helpful notes from others: halve the recipe, cook peaches down with sugar and partially blend with hand blender or mash, add a tablespoon or 2 of bourbon, do a 3:1 ratio of heavy cream/whole milk. Served with sliced toasted almonds, a drizzle of olive oil and flake salt.
I made this twice. The first time I smashed up the peaches, and it was wonderful. The second time I blended the peaches with the other ingredients in the blender. Both times were fantastic. My family preferred the blended version.
This is the all time best ice cream foundation. Go Melissa! Also I add an appropriate liqueur flavor. Enriches the taste.
I made a half recipe, based on others' comments & it fit perfectly in my Cuisinart ICE70 model. Modified recipe to add 2 egg yolks, tempered into the saucepan steps. Peeling and slicing the peaches took the most time. 2 lbs. peaches and 1/2 c. sugar pinch salt & 1 tsp. lemon juice to macerate. Then put in blender- this made 3.75 cups of peach puree.
Delicious!!! Follow notes by Fiona. (Thank you, Fiona!). I made this using a Cuisinart Ice cream maker. It made 2 FULL batches. It is rich, creamy, not crazy sweet and somehow the bourbon and the lemon make it delightfully bright but they do not at all cover the star… super ripe summer peaches! I only used a bit less than a cup of sugar total which was plenty.
This was easily 3 quarts of ice cream and way too much for the standard ice cream mixers most of us have in our homes. Figuring out how to make two batches with one freezing container was not fun. Would have been great if the yield had been accurate. Also the peaches gave off so much juice that it would have been too icy. So after macerating I drained and reduced the juice in a pan by 75% before adding back to the mixture. Also added 2 tbsp vodka to the mix to keep it from getting too hard.
If I make with fresh sweet Florida mangoes, how many pounds of mango flesh to use? Or, how many cups of fresh mango equal the 4 pounds of fresh peaches noted here?
Really delicious! My first batch with my new Kitchenaid Stand Mixer attachment. As such, I blended everything before churning. I made 1/2 of the recipe and it's easily enough for a good number of scoops, plus I couldn't have added more to the mixing bowl.
Took the advice of others and made a sort of peach compote on the stovetop. When the syrup thickened—about 20-25 mins— and the peach chunks were almost falling apart, I semi-pureed the mix with a hand-held blender. I added 2 T of peach schnapps to a half recipe, which I always add to peach desserts to make up for any dull flavor. 1 cup whole milk, 1 cup cream, 4 egg yolks. Together produced more than my Tevolo container.
Is the weight of the peaches before or after cutting?
Made this last night and am churning the mix right now in my Cuisinart ice cream maker. I used half the recipe which fits perfectly into the ice cream chamber. After reading the comments I followed the suggestion to heat the macerated peaches (crushed with a potato masher) in the cream mixture, then adding a beaten egg (tempered with the mix) then returned to the pot for another 3 minutes to make an actual custard. It tastes wonderful and so far so good, has a good texture.
This recipe made twice the base mixture that my (Cuisinart) ice cream maker could freeze. After freezing half the mixture, I rinsed and froze the can solid, also refrigerated the mix. I started to freeze the remaining mixture, and it never froze after 40 minutes! I put it all back in the fridge/freezer for 24 hours (can hard frozen) and tried it again. Still no freeze. Third time, no freeze & I tossed it. The only change I made was to add eggs and cook to 170. Why didn't it freeze?
Great recipe, but the yield is entirely off. Makes much more than 1 1/2 qts. Mine made twice that.
This is a large double batch for our ice cream maker. Consider half recipe or wait at least 24 hours before attempting to freeze second half
Summary of helpful notes from others: halve the recipe, cook peaches down with sugar and partially blend with hand blender or mash, add a tablespoon or 2 of bourbon, do a 3:1 ratio of heavy cream/whole milk. Served with sliced toasted almonds, a drizzle of olive oil and flake salt.
The instructions are very vague for the size of the peaches. So there ended up being huge chunks of frozen peach in the end product which was disappointing. I wish I had blended the peached into a puree or something before churning.
Great flavor …but as some others noted once in freezer developed ice crystals and was a big chalky. Next time I’ll try adding egg yolks as other reviewers have suggested.
This is the best peach ice cream! As per previous feedback I chopped the peaches more finely and reduced them with ~3/4c sugar and a very generous pinch of salt. Added 2c cream and it still overflowed my ice cream maker. It was super delicious soft serve right out of the ice cream machine; not as good the next day when it had more of a chalky like texture. Will definitely make again and serve immediately.
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