Nothing says Summer like fresh homemade peach ice cream! We have partnered with Pearson Farms to bring you this swoon worthy peach ice cream recipe! I grew up picking peaches with my mother, Ida. We would bring home baskets of peaches every summer. Not only did we love eating a warm peach picked from the tree, but we would freeze and can peaches to make treats all year!
Now, we get our peaches from Pearson Farms! From their farm to our table, these peaches get delivered all summer! And we love making so many delicious recipes with them! This peach ice cream will soon be your favorite!
For more than 135 years, the land we know as Pearson Farm has supported the growth of authentic Georgia-grown peaches and pecans as well as the growth of the five generations of family that pioneered it. The core elements remain the same today – good soil, hard work, honest dealings, family and faith.
This is a sponsored post in partnership with Pearson Farms
This peach ice cream has layers of flavor! There is peach juice in the ice cream. Pieces of peaches are stirred in. And a swirl of peaches thru the middle! So much peachy love!
What you will need to make this Peach Ice Cream:
- Lemon juice
- Heavy Cream
- 4 fresh peaches peeled and sliced
- ¼ cup sugar
- ¼ cup water
- 3-4 medium-size peaches peeled and diced small (about 2 cups)
- ½ cup sugar
- ½ teaspoon lemon juice
- 6 egg yolks
- 2 cups heavy cream
- 1 ¼ cups whole milk
- ¾ cup sugar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- Combine the ingredients in a saucepan and bring to a simmer. Simmer until the peaches have begun to break down. Pulse with a hand blender until smooth and simmer for another 10 minutes. Transfer the peaches to a bowl. Press cling wrap onto the peaches and allow to cool.
- Toss diced peaches with sugar and lemon juice in a bowl. Allow to stand at room temperature for 30 minutes until a syrup forms. Pour the peach mixture into a fine mesh strainer and allow juices to drain into a bowl. Allow to drain for 30 minutes. Pour the drained peaches in a bowl, press cling wrap tightly onto the top and refrigerate. Save the liquid.
- Whisk together the egg yolks and ¼ cup sugar until light in color. In a saucepan whisk together the cream, milk, remaining ½ cup of the sugar, and the salt. Heat over medium-low heat until bubbles appear around the edges of the pan. Whisking constantly, slowly pour in ½ cup of the hot custard base into the egg yolks to temper the eggs. Add an additional ½ cup of hot custard base, continuing to whisk the entire time.
- Pour the tempered egg yolks into the saucepan with the rest of the custard base and whisk for 3-4 minutes, or until the temperature is between 170-175. Remove from heat and stir in the vanilla. Strain the custard base through a fine mesh strainer into a clean bowl. Stir in liquid from the fresh peaches and refrigerate for at least 4 hours.
- Pour the custard into ice cream maker and churn according to manufacturer's instructions, until it looks like soft-serve ice cream. Add the reserved fresh peaches during the last minute. Move ½ of the custard to an airtight container. Spoon ½ of the peach puree evenly over the custard. Layer the other ½ of the custard on top and spread the remaining puree on top. Using a knife, gently swirl the puree into the custard. Do not over mix. Cover and freeze at least 6 hours until ready to eat.