Peach Ice Cream Recipe

Peach Ice Cream

A Southern-style recipe for Peach Ice Cream.
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Total Time 1 hr
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.
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