Peaches and Cream Ice Cream

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!

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 20

Additional Time: 1

Total Time: 1 45

Servings:

Calories: 387kcal

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

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