Peach Ice Cream Recipe

5 from 2 votes

Peach Ice Cream Recipe

Make the best homemade peach ice cream with fresh or frozen peaches! This creamy, no-egg recipe uses a secret roasting technique for rich peach flavor. Ready in 35 minutes + churn time. Perfect summer dessert!

Prep Time30

Cook Time5

Churn Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: (1/2 cup) servings

Author: Robyn Stone

Equipment

Ice Cream Maker
Ice Cream Scoop

Ingredients

For the Roasted Peaches

2 whole peaches cut in half with pit discarded
2 tablespoons maple syrup

For the Peach Ice Cream:

2 cups whole milk
1½ cups whipping cream
1 cups granulated sugar
1/2 cup maple syrup
pinch kosher salt
1 teaspoon vanilla extract

Instructions

For the roasted peaches: Slice peaches in half and remove pit. Place peaches skin side down and drizzle with maple syrup. Broil at 500º F for 5-7 minutes, taking care not to let the peaches burn. Remove from oven and set aside to cool completely. Once cooled, peel and chop for later use in ice cream.
For the peach ice cream: Mix together milk, whipping cream, sugar, maple syrup, salt and vanilla extract. Pour into the insert of ice cream maker and make according to ice cream maker instructions.
Once ice cream is almost ready, add chopped peaches along with any juices from the pan with the peaches. Continue making ice cream until it has completely made.
To serve: Serve immediately for softserve ice cream or place in an airtight container and place in freezer for a few hours or overnight for a firmer ice cream.

Notes

Makes 2 quarts

Soft-serve: Enjoy right away in bowls or cones.

Scoopable: Transfer to airtight container, press plastic wrap on surface, freeze 4+ hours (or overnight). Lasts up to 2 weeks in freezer. Thaw slightly before scooping. Homemade ice cream lacks preservatives, so enjoy within 1-2 weeks for best texture.

Nutrition