Homemade Peach Ice Cream Recipe

Peach Ice Cream Recipe

Written by Becky

I’m an ice cream addict and peach ice cream is like the ultimate summer treat. Lately, I’ve been experiementing around, making sure everyone, even the lactose intolerant can enjoy some ice cream this summer (hence the dairy-free, vegan, cashew maple ice cream I posted recently). But today, today is for those who like to indulge from time to time (like myself) and those who are all about the dairy…bring on the milk, eggs, and heavy cream for this one! This Southern-style Peach Ice Cream is perfectly refreshing and decadent all at the same time. Go grab some peaches and if you don’t have an ice cream maker, grab one of those too, you won’t be sorry!

Peach Ice Cream Recipe


Because I’m hyper sensitive to those with food allergies, here are some more ice cream recipes, so everyone is happy 🙂

Cashew Maple Ice Cream {vegan and dairy free}

Chocolate Ice Cream Torte {vegan and dairy free}

Chocolate Coconut Avocado Ice Cream {vegan and dairy free}

Banana, Peanut Butter, Honey Ice Cream {vegan and dairy free}

Lemon Ice Cream Sandwiches with Blueberry Swirl

Honey Almond Frozen Yogurt

It’s funny actually, because, I’m not vegan and have no food intolerances but because I’m always cooking for guests and friends I tend to cook what they like and eat. So, I will tell you that although I make a lot of dairy free ice creams, I do also eat my fair share of traditional ice cream, heavy cream and all. And as an ice cream fanatic, I’m grateful that I can enjoy all types of ice creams dairy free and dairy full. But I have lots of love to those who cannot as well. So, today this recipe is for my traditional ice cream lovers, family in the South,

and those who have peaches at their local market just waiting to do something delicious with. Enjoy!

Peach Ice Cream Recipe

Peach Ice Cream Recipe

Peach Ice Cream

A Southern-style recipe for Peach Ice Cream.
Total Time 1 hour
Course Dessert


  • 1 1/2 cups sugar, divided
  • 3 tablespoons flour
  • dash of salt
  • 2 1/2 cups whole milk
  • 3 large eggs
  • 2 cups pureed or mashed fresh peaches, skinned removed (3-4 peaches)
  • 2 cups whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • fresh peaches for garnishing


  • Combine 1 cup sugar, flour and salt; set aside.
  • Heat milk in the top of a double broiler until hot. Add a small amount of milk to the sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook over medium heat, stirring occasionally, until slightly thickened. Cover and cook 10 more minutes, stirring often to prevent the custard from sticking.
  • Stir about 1/4 of the hot mixture into beaten eggs (bringing the eggs up to the heat of the mixture without scrambling them - 'tempering' the eggs) ; add to remaining hot mixture. Cook 1 minute, stirring constantly. Let cool.
  • To remove the peel from the peaches you may score (make a thin slice into the skin) the bottom of 3-4 peaches and place in a pot of boiling water for 1 minute. Remove from water and cool in a bowl of ice. The peels should start to peel back from the score marks. Peel, then mash or puree in a food processor.
  • Combine mashed peaches, remaining 1/2 cup sugar, whipping cream, and extracts. Stir into custard.
  • Pour into ice cream maker and churn until it becomes thick. Freeze according to your ice cream manufacturers directions. Garnish with fresh peaches and serve.


Comments (9)

    • You definitely could but it would be less of the Southern Custard Style of ice cream. I would try it with just 2 cups heavy cream, 2 cups whole milk, 3/4 cup sugar, 2 teaspoons vanilla, Pinch salt, plus the peaches. Good luck!

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