Peach Ice Cream Recipe

4.58 from 26 reviews

Delicious and creamy homemade ice cream flavored with roasted peaches and fragrant vanilla bean. Roasting the peaches intensifies the flavor and reduces moisture for a creamier texture.

Prep Time: 30

Bake Time: 10

Additional Time: 6

Total Time: 6 20

8 servings

Ingredients
US Customary - Metric

1 ½ pounds ripe peaches (about 4)
12 oz whole milk (1 ½ cups)
12 oz heavy cream (1 ½ cups)
1 vanilla bean (split)
6 egg yolks
8 oz granulated sugar (1 cup)
1/8 teaspoon table salt

Instructions

Preheat the oven to 350 °F. Chop the peaches into ½" chunks, spread them on a lightly oiled or parchment lined roasting pan or sheet pan. Roast the peaches for 20 minutes until most of the juices are absorbed and they are a little brown around the edges. Use a spatula to roughly chop the peaches. Set aside the peaches while you make the ice cream base.
Combine 12 oz whole milk, 12 oz heavy cream and 1 vanilla bean in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
While the milk heats up, whisk together 6 egg yolks, 8 oz granulated sugar and 1/8 teaspoon table salt in a small bowl.
Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Scrape the seeds from the pod and stir them into the custard. Return the pod to the custard. Stir the roasted peaches (and any accumulated juices) into the ice cream base.
Cover the bowl and chill until very cold. At least 4-5 hours or over night.
Discard the vanilla pod (or save it to make vanilla sugar) from the custard. Freeze according to the directions for your ice cream machine. As the ice cream churns, the chunks of peach will be broken down into the ice cream.
When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.