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Homemade peach ice cream

Homemade Peach Ice Cream

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  • Author: Jamie Sanders
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 2 quarts 1x
  • Category: desserts
  • Method: ice cream maker


There’s nothing better than homemade peach ice cream. Fresh peaches, cream, and sugar. Creamy, decadent, sweet, and DELICIOUS! This recipe is just four ingredients and is perfect for summertime.


Units Scale
  • 1.5 lbs peaches, peeled and pitted (about 4 to 5 large peaches)
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 3/4 cups whole milk
  • 1 1/2 cups Heavy Cream
  • 3/4 cup sweetened condensed milk
  • 1 tsp vanilla


  1. Slice the peaches into quarters and place them in the blender with lemon juice and salt. Blend until the peaches are pureed.
  2. In a mixing bowl, beat the sugar into the eggs until the eggs are thickened and pale yellow
  3. In a medium saucepan, bring the milk to a simmer.
  4. Slowly pour the hot milk into the egg mixture, a little bit at a time, whisking as you pour.
  5. Add the egg/milk mixture back to the pan and place over low heat stirring constantly until the custard thickens slightly. Take care not to let the mixture boil or the eggs will scramble.
  6. Remove the mixture from the heat and pour through a fine-mesh strainer to remove any solid egg bits. (optional step – sometimes I do this, sometimes not – depends on if I spot any egg bits.)
  7. Allow the custard to cool slightly then mix in the cream, sweetened condensed milk, vanilla, and peach puree. Refrigerate until cold.
  8.  Once chilled process according to your ice cream machine’s directions.
  9. Serve immediately as soft serve or  transfer to a freezer-safe container and freeze for a few more hours


  • Serving Size: 1/6 of recipe
  • Calories: 518
  • Fat: 31
  • Carbohydrates: 56
  • Protein: 10