Peaches and Cream Ice Cream

This post may contain affiliate links, please visit our privacy policy for details.

This homemade creamy Peaches and Cream Ice Cream is the exactly the summer dessert we all need to have in our freezers! Made simply with just a few pantry staple ingredients. Fresh and sweet summer peaches, cooked down into a delicious jam, then swirled into a decadent custard base that’s only five ingredients. It does not get any easier! Each bite is creamy, perfectly sweet, and filled with sweet peach jam. When everything is together, you have a scoop (or two!) of ice cream that’s summery, rich, extra creamy, and SO good. This sweet treat is definitely everyone’s favorite, from kids to adults! It’s truly the perfect summer dessert to keep in the freezer for the hottest days of the year.

About The Recipe

Is there a better summer treat than ice cream?

Especially when it’s homemade peaches and cream. It’s a classic! A creamy vanilla base that’s mixed with a whole heck ton of fresh peaches? There’s no better way to appreciate one of the best fruits.

When peaches are in season, it brings this ice cream to a whoooole ‘nother level. There’s just something about a spoonful of this ice cream that can make the hottest of summer days seem cool.

And, I’ll be honest. I am a peach-aholic. I have been enjoying peaches in all forms my entire life! From freshly picked to yogurt. It’s definitely just one of those fruits that bring me back to my childhood and make me happy.

We had just never tried making our own peaches and cream ice cream..well, that is, until now!

The first attempt came out so good that we just had to share it with all of you. We keep making it and we definitely have lots stored in the freezer for those warmer days.

Reasons You Will Love This Peaches and Cream Ice Cream

• A simple custard base ice cream!
• Uses an ice cream machine to get the creamiest texture.
• Full of summer flavor.
• A great way to use fresh summer peaches.
• Tastes SO. GOOD.
• A crowd pleaser.

Equipment Needed

• 2 Quart Pot
• Mixing Bowls
• Sieve
• Wooden Spoon
• Thermometer
• Ice Cream Machine
• Ping Bags
• 10 Inch Cake Pan

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Jam:

• Fresh Peaches
• Granulated Sugar
• Lemon Juice

For The Ice Cream:

• Whole Milk
• Heavy Cream
• Granulated Sugar
• Salt
• Egg Yolks
• Vanilla Extract

How To Make Peaches and Cream Ice Cream

Step 1: Make the jam

In a medium saucepan, combine peaches, sugar, and lemon juice. Cook and stir over medium heat until thickened, 20-25 minutes. Remove from heat.

Step 2: Make the custard

In a small bowl, beat egg yolks and sugar until smooth, about 2-3 minutes. Set aside.

Combine milk and cream in a saucepan. Heat over medium low heat until just starting to bubble around the edges.

Whisk a small amount of hot milk mixture into egg yolk mixture. Repeat until milk and egg mixtures are combined.

Pour back into saucepan. Cook over medium low heat, stirring constantly, until custard coats a spoon, about 5 minutes.

Strain into a clean bowl.

Stir in the vanilla.

Place over an ice bath to cool.

Step 3: Freeze

Once cooled, pour the base into the ice cream machine and freeze according to the machines instructions. Ours takes about 30 minutes.

Spoon out into a 10-inch cake pan. Pipe jam over the top. Swirl. Freeze until hardened.

How To Store

The best thing about ice cream is it’s so easy to store! Just keep in a freezer safe container (or, an ice cream container) and it’ll keep for about 2 months.

Substitutions

• Fresh or frozen peaches can be used to make the jam.
• You can use store-bought peach jam to make this recipe.
• If you don’t have whole milk, you can use half and half in the ice cream base.

Expert Tips

• Be sure to stir the jam continuously as it cooks. You don’t want it to burn.
• When making the jam, remember that, as it cools, it will thicken!
• Do not boil the milk and cream when you’re cooking it. Just bring it to a light simmer.
• When pouring the heated milk mixture into the egg yolks, be sure that you are whisking constantly and adding the milk slowly.
• Don’t skip straining the custard! This is a very important step to make sure you don’t have any egg in your custard.
• When making the custard, the temperature needs to be 180 degrees. That should very lightly coat your spoon.
• Freeze your cake pan before making the ice cream to help the ice cream keep from melting as soon as you add it to the pan.
• This recipe is naturally gluten-free!

When you make this Peaches and Cream Ice Cream, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

– Still Hungry? –

Here are a few recipes may like!