Is it a scorcher outside today? Cool off with ice cream! Celebrate peach season with a batch of this Homemade Peach Ice Cream!
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Laura and I went back to Charleston, SC several years ago for a wedding, and I’m not kidding one bit when I say that my carry-on coming back was a bushel of peaches. When in Rome…err, South Carolina…
In addition to looking for South Carolina peaches, I’m quite partial to freestone peaches as well. Freestone peaches (vs. clingstone peaches) are far easier to eat! The stone can easily be removed with your fingers, so you don’t have to fight that stubborn stone. I have fond memories of my grandfather pulling out his old, very worn pocket knife and slicing up a fresh peach on the tailgate of his old truck. We’d each eat a peach and toss the stones to the side. Yeah, like I said above, I might be partial to my South Carolina freestones!
One time since we’ve been up here, I stumbled upon freestone peaches in our local grocery store. I stopped and looked at the stickers on those peaches, and I was absolutely stunned. “Grown in South Carolina.” We won’t talk about how many of those peaches I bought. And we won’t talk about the fact that I went back 2 days later to buy more. (Update: I recently discovered The Peach Brothers, and they deliver Southern peaches up here to New York each summer – awesome! If you are in the northeast, check ’em out to see if they come through your area!)
Homemade Peach Ice Cream
I haven’t been so lucky with the freestone peaches yet this year, but I’ve got my eye out for sure! I finally broke down and bought some “Southern” (who knows which state) clingstone peaches. I ate a bunch of them, but I set a handful of those peaches aside to make this Homemade Peach Ice Cream. This ice cream is perfect for hot summer days, and it certainly didn’t last long in our freezer! (And this recipe makes quite a bit of ice cream!)
While I normally avoid kitchen uni-taskers, my ice cream maker is one that I can’t live without! Sure, it only gets pulled out a few times each year, but it’s well worth the storage space in the back of the cabinet. Ice cream makers really aren’t all that expensive. (This one is highly rated, and it only runs about $40ish.) If you don’t have one, I highly (highly!) recommend getting one. And then I highly recommend making a batch of this Homemade Peach Ice Cream as soon as that ice cream maker arrives! Cheers, friends!
Did you make a batch of this Homemade Peach Ice Cream at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for other tasty ice cream recipes? Check out these other favorites, too:
Homemade Peach Ice Cream
- Using a large bowl, add chopped peaches, ½ cup of sugar and lemon juice; stir until well combined. Let peaches sit for 30 minutes.
- Meanwhile, pour half-and-half into a medium saucepan. Place over medium-low heat until it just begins to simmer.
- Using a separate bowl, whisk together the egg yolks and remaining 1 cup of sugar until well blended.
- Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
- Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
- Meanwhile, using a separate bowl, whisk together the whipping cream and vanilla extract.
- Once the custard mixture has thickened, remove from heat and add the whipping cream mixture; stir until well combined. Pour mixture through a fine-mesh strainer into a clean container.
- Using an immersion blender (or a potato masher), lightly puree peaches so that some large chunks still remain.
- Add peaches to custard and stir until well combined. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
- For a softer ice cream, serve immediately. For a harder ice cream, transfer mixture into a freezer-safe container and freeze for 3-4 hours.