Peaches and Cream Ice Cream

Vanilla bean ice cream with ribbons of peach purée. This peaches and cream ice cream is a fabulous treat for a summer afternoon. Goes nicely as is or in a milkshake.

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Peaches in season are sweet and juicy. If you love them like we do, can bake them away. They add all of their puréed deliciousness in these Peaches and Cream Ice Cream recipe. If you’re a peach lover, this ice cream is perfect for you!

Tips for making

The creamy peach is separate from the vanilla creamy ice cream. The ribbony effect of the peaches is not only yummy, but also very pretty. It can be reached by just fold the peaches into the base ice cream instead of mixing them.

In order to keep the two separate, freeze the peach puree in its own bowl first then add it to the cream base. Ribboning achieved!

Fruit granita meets vanilla ice cream. The peach has an icy texture and brings in a different sensation when eating these two components. There is some peach to eat and savor while it melts on your tongue.

How to remove the peach skin

Want a quick way to remove the skin from the peach?

1. Score an X at the bottom on the peach.
2. Boil enough water to cover the peach.
3. Drop the peach into the boiling water for 1 minute.
4. Transfer the peach to a bowl of ice water and the skin should come right off.
5. If the skin sticks, simply put it back into the boiling water for another 30 seconds.

Got a lot of peaches from the farmers market? Did you know that peaches can also be added to a savory dish?

Try this Peach Quinoa Salad as a side dish. Add them to this BBQ rubbed pork chops and peaches recipe. Try a new pizza flavor with this Ricotta Pizza and Peaches.

4.60 from 5 votes

Peaches and Cream Ice Cream

This Peaches and Cream Ice Cream for dessert is just amazing. Sweet, homemade Vanilla Ice Cream meets icey peach puree.

Prep Time 30 minutes minutes

Total Time 13 hours hours

Print recipe Pin Recipe SaveSaved to Grow!

Course Ice Cream

Cuisine American

Servings 2 pints

Calories 1257 kcal

Cook ModeScreen not going dark

Ingredients 

US Custom – Metric

• 2 large egg yolks
• ¾ cup Sugar
• 1 cup whole Milk
• 2 cups heavy cream
• 1 tablespoon Bourbon Vanilla Bean Paste
• 1 Peach peeled

Instructions 

• In a kitchen mixer whip egg yolks and sugar until pale yellow and foamy. Add in the milk and cream and whip for 30 seconds. Add in Vanilla Bean Paste and stir to combine.
• Add to an ice cream maker and follow the manufacturer's instructions.
• Transfer to a freezer safe bowl and press plastic wrap on top of ice cream. This keeps ice crystals from forming.
• Remove the skin from the peach (steps above the recipe) and puree it in a blender, food processor or hand mash until thin. Place it in a bowl and freeze for six hours.
• Remove ice cream and peach puree from freezer.

  Gently break up peach puree with a spoon and add to the ice cream. Fold the peach into the ice cream.

  Do not over mix the peach in. Once all the peach is incorporated, place plastic wrap over top and return to freezer overnight.
• Enjoy on a hot summer afternoon.

Nutrition

Serving: 1pint | Calories: 1257kcal | Carbohydrates: 95g | Protein: 14g | Fat: 95g | Saturated Fat: 59g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 467mg | Sodium: 129mg | Potassium: 521mg | Fiber: 1g | Sugar: 94g | Vitamin A: 4186IU | Vitamin C: 5mg | Calcium: 333mg | Iron: 1mg

Nutrition information isn’t always accurate.

Equipment

Ice Cream Maker

Classic Ice Cream Scoop

Keyword fresh fruit, frozen, summer

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Author: Susan Queck

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