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posted by Amy Johnsonon July 16, 2014 (updated Feb 6, 2019) 25 comments »
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This fresh homemade peach ice cream is the perfect tasty treat to cool off with this summer. Once you make this Homemade Peach Ice Cream your friends and family will be asking for this sweet frozen treat all summer long. And it’s easy too!
Homemade ice cream is one of my favorite things to make all year round. We like to churn up Butterfinger Peanut Butter Ice Cream, Lemon Pie Ice Cream, or when peaches are in season, it’s hard not to make a batch (or three) of Homemade Peach Ice Cream. Peach ice cream just screams summer, doesn’t it?
Plus, one of my favorite aromas in the world is that of a fresh, ripe peach. Better yet, a bushel of fresh, ripe peaches. Whenpeachesare available local and in-season they are quite a treat.
My home state of South Carolina is the second largest peach producing state in the United States, so we have regular access to the good stuff each year. According to the State Department of Agriculture, 2014 is shaping up to be a good year for peaches as far as quality and fruit size goes. Furthermore, cold weather in late March earlier this year created a delayedcrop and a longer season than usual, that means that finally South Carolina peaches are in season and, weather permitting, the harvest will continue on into September. You know what that means, don’t you? That means fresh homemade Peach Ice Cream for a while longer. And that’s a wonderful thing. Yes indeed!
A few notes on making homemade peach ice cream:
- Homemade ice cream isn’t just for summer. Even though this homemade ice cream can be made during the summer with fresh peaches if you find yourself on a cold winter day needing a reminder of warm sunny summer, easily substitute frozen peaches for fresh ones. Whenever you make it, just make it!
- You can purchase frozen peaches or freeze your own to make a batches of peach ice cream long into the winter. It’s easy and if you plan ahead you’ll be glad you did. There are a few ways to freeze peaches. I found really thorough directions and a video on how to do it over at Better Homes and Gardens.
Homemade Peach Ice Cream Recipe
Homemade Peach Ice Cream Recipe
Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes
Homemade ice cream is hard to beat and this recipe for peach ice cream will have you thinking of summer all year long.
Ingredients
- 1 1/2 pounds fresh peaches, peeled, pitted and sliced (or 3 cups frozen sliced peaches)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1 cup sugar, divided
- 2 cups heavy cream, divided
- ⅛ teaspoon salt
- 2 graham cracker, pulverized (totally smash 'em up!)
- 1 cup whole milk
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
- In a skillet over medium heat, simmer peaches, 1/4 cup sugar, lemon juice and cinnamon for about 10 minutes, stirring occasionally. Transfer to heat-safe bowl and chill in refrigerator or in ice bath to room temperature.
- In a saucepan, heat 1 cup of heavy cream, remaining 3/4 cup sugar, and salt over medium, stir until sugar is just dissolved. Remove from heat, and whisk in crushed graham cracker. Let mixture cool slightly for about 10 minutes.
- In a separate medium mixing bowl, add remaining 1 cup heavy cream, 1 cup milk, vanilla extract. Add cooled cream/sugar/graham cracker mixture, and half of cooled peach mixture, whisk to combine.
- Refrigerate mixture (and remaining half of peach mixture) until thoroughly cooled, the longer the better.
- Add chilled mixture to ice cream maker and churn according to churn manufacturer instructions.
- During last minute of churn time, slowly pour in remaining half of peach mixture.
Notes
Makes one full quart.
Did you make this recipe?
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originally published on July 16, 2014 (last updated Feb 6, 2019)
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25 comments on “Homemade Peach Ice Cream Recipe”
Leslie —Reply
Being a SC girl for 60+ yrs, I’ve had my share of peach ice cream. I have never seen an ice cream recipe with graham cracker crumbs as part of the ingredients. Makes it an interesting recipe and one I’ll have to try for my next batch of ice cream. Thanks for sharing.
Tom @ Raise Your Garden —Reply
I know you said that the ice-cream can be made anytime but there’s no better time than the present! Living in Buffalo those fresh peaches are right around the corner and this ice-cream is a must!
Nutmeg Nanny —Reply
Homemade peach ice cream is my absolute favorite summer ice cream.
Fresh peaches in homemade ice cream is a must for the summer!
sue/the view from great island —Reply
See AlsoHomemade Sausage Gravy RecipeFor me peach ice cream just sums up everything I love about summer…the graham crackers and cinnamon are an inspired touch!
Amy Johnson —
I think the graham crackers and bit of cinnamon makes it taste like peach pie or cobbler. It’s a bit different, but I like it!
Jamey —Reply
Sounds delicious. Perfect recipe for National Peach ice cream day.
Yum!
Amy, looks fabulous! I can’t wait to try this ice cream!
Toni Cumbie —Reply
liked your recipe trying it this weekend
Kay —Reply
can I prepare all ingredients according to recipe and freeze until ready to make ice cream?
Amy Johnson —
I’ve never done that, Kay, so I’m not sure if that would work. It may, I’ve just never tried that. You can keep it refrigerated for a couple of days until ready to churn.
Kay —
Thanks Amy. I will wait closer to the time I am making my ice cream.
Tracy Dye —Reply
Can you leave out the graham crackers? Made it today without them and it didn’t freeze up, wonder if that was why.
Amy Johnson —
That may have something to do with it.
Yvonne Riley —Reply
My second time making it and had rave reviews. This will definitely be on my summer menu for my grand children coming from NJ
Valorie Phillips —Reply
Apparently I am the only one not clear on this but how many Graham crackers? It says “2 cracker” do you mean literally just two crackers? Two sleeves? Two cups?
Jessica —
I wondered the same thing.
Jackie —Reply
Says church according to directions and and in the last minute of churn time….. where is the churn time/directions????
Amy Johnson —
Churn according to churn manufacturer instructions. I edited the directions to make this clear.
Rhonda —Reply
Delicious! This recipe is a keeper. I did make a slight change. Slowly added 2 beaten egg yolks and 1 whole egg to the heated cream once it reached 120 degrees. Then heated the egg/cream mixture to 175 degrees before straining and allowing to cool.
Audrey —Reply
Is it 2 cups of graham cracker crumbs? Or 2 graham crackers?
Mary Carter —Reply
Big fail here. Just did not freeze properly. I think the ratio of cream to peaches is off. Going back to a simpler recipe. Sad.
Muni —Reply
Can I omit Graham cracker? Or what alternative can I use bcoz it not available here in Pakistan.. plz reply me I wanted to make this ice cream…
Amy Johnson —
You may omit the graham cracker.
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