Homemade Peach Ice Cream
Peaches are ripe and in season!
Late June thru early August produce the best peaches down here in Mississippi and I don’t even think about making my Peach Ice Cream any other time. And, I use only local “free stone” peaches. This Homemade Peach Ice Cream recipe is the best! It was my mama’s specialty and begins with her cooked custard. Yes, it’s a little trouble but so worth the effort. FYI: Mama would freeze peaches at this time of the year to pull out and use when it wasn’t peach season. Here’s a DIY on freezing peaches that might be helpful.
Peaches not in season or not your thing?
Substitute the peaches for other ingredients like strawberries, crushed peppermint, Butterfingers, etc. Or, my family loves just plain vanilla served with toppings. Me–peach will always be my favorite!
Need an ice cream freezer?
If you don’t have an ice cream freezer and can’t find one locally, check out Amazon. There are a number to choose from. You’ll need a 1 1/2 gallon freezer for this Homemade Peach Ice Cream recipe. Don’t worry about having leftovers. You can dish them up into small freezer containers to pull out for later. What a treat! If your freezer just makes a gallon, no worries–check out my revised 1 gal. recipe in the notes below.
Or, here are some methods for freezing without an ice cream freezer.
Cook your custard in advance and remember the ice cream freezer!
If you won’t have time to cook the custard right before freezing, this recipe can be prepared and kept refrigerated for 3-4 days. And, because its cold, the ice cream will take less time to freeze. When I sign up to make the homemade ice cream for our family reunion in Texas each year, I make the custard on Wednesday, chill it in a well sealed pourable container, transport in a cooler with ice packs, refrigerate when I arrive, and make the ice cream Saturday night and try to NEVER EVER forget the ice cream freezer!
I hope you and your family enjoy my recipe as much as we do. Check out my other delicious recipes here.
No Time 2 Cook owner, Karen Kurr, is passionate about bringing families back to the dinner table. Just like the recipes she shares, No Time 2 Cook products are cooked from scratch and taste like home-made.
- 1 1/2 c. sugar
- 4 T flour
- 6 lg. eggs
- dash salt
- about 12 cups whole milk
- 1 cn. evaporated milk
- 1 cn. sweetened condensed milk
- 1 c. heavy cream
- 2 T pure vanilla
- 6 med. ripe peaches
- sugar to sweeten peaches
- ice cream freezer
- rock salt
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- Before starting ice cream, Place evaporated milk and condensed milk in refrigerator for several hours. This will help the ice cream chill faster when freezing.
- To make custard, combine sugar, flour, and salt in boiler. Whisk in eggs and 1 qt. milk and cook on medium heat until thick and the custard coats a spoon. Use a heat resistant scraper to stir constantly while heating. Do not boil or custard will curdle. If it does curdle, no worries, just strain it through a mesh strainer. Allow to cool completely and chill in refrigerator.
- Peel and cut up peaches. Sweeten to taste with sugar (1/2 – 3/4 c.) and chill.
- Combine custard, evaporated milk, condensed milk, heavy cream, and peaches in 6 qt. ice cream bucket. Add whole milk to fill line. See note below for a 1 gallon freezer
- Freeze in ice cream freezer using plenty of ice and rock salt. When frozen, pull ice cream bucket up a bit from the ice. Remove lid and dasher. Replace lid, seal dasher hole with plastic wrap and or aluminum foil, pack well in ice and rock salt around and over ice cream bucket. Cover with heavy towels. This will keep for several hours until ready to serve. If it’s a really hot day, move to a cool location.
For a 1 Gallon version of Homemade Peach Ice Cream reduce whipping cream to 1/2 cup, reduce milk to about 8 cups, and use only 4 peaches
- Yields about 6 qts.