Peach Ice Cream Is a Stone Fruit Surprise

Not only is this peach ice cream recipe a perfect pick for a Father’s Day dessert, but it’s also a perfect pick for celebrating National Dairy Month. Fresh peaches add terrific taste and texture to already scrumptious ice cream.

Homemade Peach Ice Cream

Serves 24


2 cups
half-and-half cream
3 ½ cups
¾ teaspoon
eggs,lightly beaten
2 teaspoons
vanilla extract
4 cups
heavy whipping cream
7 medium


Place half-and-half in a large saucepan; heat to 175 degrees F. Add sugar and salt to saucepan; stir until sugar is dissolved.

Take a little bit of the hot cream and add and whisk it into the lightly beaten eggs. Pour the egg mixture into the saucepan with the hot cream mixture, making sure to whisk constantly while pouring the eggs into the cream. Whisk and cook the mixture over low heat until it thickens enough to coat the back of a metal spoon and until it reaches 160 degrees F.

Move the saucepan from the heat to a bowl of ice water. While the saucepan is sitting in the ice water, stir the custard for about 2 minutes to help it cool more quickly, then move the saucepan to the counter. Add the vanilla and whipping cream to the saucepan; stir to combine. Place a piece of plastic wrap onto the surface of the custard in the saucepan; gently press so that the plastic wrap sticks to the custard. Refrigerate custard for, at least, several hours or overnight.

When ready to proceed, peel and slice the peaches. Put the peach slices in a blender and cover with the blender lid; puree. Add the pureed peaches to the custard mixture; stir. Fill the cylinder of an ice cream freezer two thirds full; freeze, following the manufacturer’s directions.

If you have any remaining mixture refrigerate until ready to freeze. Before freezing any additional batches stir before freezing each batch.