Homemade Peach Ice Cream

Peaches are ripe and in season!

Free stone peaches ready for Homemade Peach Ice Cream

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.


Custard ready to cook

Cooked custard

Cooked custard. When the spoon coats it’s ready. This is a little curdled but no worries–I just ran it through a strainer to remove the curdles.

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!

Homemade Peach Ice Cream custard ready for freezing

Peach ice cream ready for freezing

Frozen peach ice cream

Frozen peach ice cream

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.

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