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Fresh Peach Ice Cream

  • Author: Southern California Living
  • Total Time: 6 hrs 50 min
  • Yield: 9 cups 1x


Blissfully cold, creamy, and perfectly sweet, homemade peach ice cream is the reigning queen of peach desserts—it’s a divine joy on a sweltering summer day!

I can still hear the gravelly hum of my grandmother’s old-fashioned ice cream maker churning its heart out on her back stoop, the layers of ice and rock salt shifting and settling around the canister of soon-to-be-soft-serve peach ice cream. This easy-to-follow recipe captures the essence of those summers of my childhood, delivering nostalgic flavor with the ease of modern convenience.

This peach ice cream recipe is blessedly simple, but it does require three things: ripe peaches, the ice cream maker of your choice, and time. Unless you have a tank of liquid nitrogen handy, there’s no kitchen wizardry that can speed up the process of making ice cream. We suggest you make it at least a day ahead to avoid any unnecessary hustling. Now without further ado, let’s make some peach ice cream!



5 large egg yolks

1/2 cup sugar

2 cups whole milk

1 (14-oz.) can sweetened condensed milk

1 (12-oz.) can evaporated milk

2 cups mashed peaches

1 1/2 teaspoons vanilla extract


  1. Prepare custard: Whisk together the egg yolks and sugar in a large heavy saucepan. Whisk in the milks. Cook over medium-low, stirring constantly, 15 minutes or until the mixture coats the back of a spoon.
  2. Chill ice cream base: Cool completely (about 30 minutes); cover and chill at least 4 hours or up to 8 hours.
  3. Freeze the ice cream: Pour the custard into the freezer container of a 2 1/2 to 3-quart electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer to a freezer-safe container; freeze 2 hours or until firm.
  • Prep Time: 20 min

Keywords: ice cream