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–+ servings
peaches and cream ice cream on square plate with ice cream cone crumbles and peaches around

Peaches and Cream Ice Cream

4.67 from 6 votes
Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time 1 hour
Total Time: 1 hour 45 minutes
Author: Traci Crossland
Creamy, smooth, perfectly sweet, and made with delicious fresh peaches. This Peaches and Cream Ice Cream is so simple to make and is the ultimate summertime treat!

Ingredients

Peach Jam

  • 3 cups chopped peaches
  • ⅔ cup granulated sugar
  • 2½ Tablespoons lemon juice

Ice Cream

  • 1½ cups whole milk
  • 1½ cups heavy cream
  • ¾ cup granulated sugar
  • pinch salt
  • 6 large egg yolks
  • 2 teaspoons vanilla extract
US Customary - Metric

Instructions

Peach 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.

Ice Cream

  • In a small bowl, beat egg yolks, sugar, and salt 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 vanilla.
  • Place over an ice bath to cool.
  • Pour into ice cream machine and freeze according to manufacturer's directions.
  • Spoon out into a 10-inch cake pan.
  • Pipe jam over the top.
  • Swirl.
  • Freeze.

Notes

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.
  • Try freezing 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!

Nutrition

Serving: 4ozCalories: 387kcalCarbohydrates: 45gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 202mgSodium: 44mgPotassium: 203mgFiber: 1gSugar: 44gVitamin A: 1113IUVitamin C: 4mgCalcium: 106mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.