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- Peel and chop the peaches into small chunks.
- In a medium bowl, toss the peaches with 1/4 cup of granulated sugar and the lemon juice. Let them sit for about 10-15 minutes, allowing the sugar to draw out the peach juices and soften them.
- Use a blender or food processor to puree the peach mixture until smooth. For a chunkier texture, pulse the peaches until they are partially pureed and still have some small pieces.
2. Make the Custard Base:
- In a saucepan, combine the heavy cream, whole milk, and the remaining 1/4 cup of sugar. Heat the mixture over medium heat, stirring occasionally until it’s warm, but not boiling.
- In a separate bowl, whisk the egg yolks until they are well combined and slightly pale.
- Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This tempers the eggs so they don’t scramble.
- Slowly pour the egg yolk mixture back into the saucepan with the cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
3. Cool the Custard:
- Pour the custard through a fine-mesh sieve into a bowl to remove any cooked egg bits.
- Allow the custard to cool at room temperature for a few minutes before placing it in the refrigerator to chill for at least 3 hours, or overnight. The colder the mixture, the better the texture of the ice cream.
4. Combine the Peach Puree and Custard:
- Once the custard is completely chilled, stir in the peach puree until fully combined. Taste the mixture and adjust sweetness if needed by adding more sugar (optional).
5. Churn the Ice Cream:
- Pour the peach-custard mixture into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, depending on your machine. The mixture should become thick and creamy.
6. Freeze the Ice Cream:
- Transfer the churned ice cream to an airtight container and smooth the top with a spatula.
- Freeze for at least 4 hours or until the ice cream is firm and scoopable.
7. Serve:
- Once frozen, scoop and serve your Homemade Peach Ice Cream in bowls or cones. Garnish with extra peach slices or a drizzle of honey for an extra touch.
This Homemade Peach Ice Cream is bursting with fresh peach flavor, creamy texture, and the perfect balance of sweetness. It’s a refreshing summer dessert that everyone will love! Are you planning to make this for a special event or just for a fun treat at home?
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