Brown Sugar Peach Ice Cream
This rich and creamy peach ice cream is made with a brown sugar custard and caramelized peaches. It’s a favorite during summer peach season.
Fresh Peach Ice Cream Recipe
Homemade peach ice cream is one of those recipes that you’ve got to make while peaches are in season.
I like to make it when they’re sweet and ripe. The best time is usually mid to late summer when stone fruit is in full swing.
My recipe uses an ice cream maker (I have a Cuisinart), and it’s got a creamy custard base with brown sugar, vanilla, and buttery caramelized peaches mixed in at the end. It’s rich, silky smooth, and loaded with real peach flavor.
If you like cold summer desserts, check out my homemade vanilla ice cream, coffee ice cream, and homemade ice cream sandwiches!
How to Adapt The Recipe
Use what you’ve got on hand. If fresh peaches aren’t in season, frozen ones will work, too. Just make sure to thaw and drain them first.
If you want a smoother ice cream, use a blender to puree the peach compote before folding it in.
You can also swap the brown sugar for granulated sugar if you’d prefer a more traditional vanilla base, but I love the way the brown sugar and butter bring out the peaches’ sweetness.
And if you like things on the boozy side, add a splash of bourbon to the compote. Just make sure to cook out all the alcohol, so the ice cream doesn’t have any trouble freezing.
Tips for the Best Peach Ice Cream
- Don’t skip straining the custard. It keeps the base silky smooth and lump-free.
- Make sure everything is completely chilled before you churn. If it’s too warm, the ice cream won’t freeze properly in the machine.
- If you’re using a compressor-style ice cream maker, there’s no need to freeze the bowl. But if your machine has a freezer bowl, make sure it’s been in the freezer at least 24 hours.
How to Store Leftovers
Once the ice cream is churned and frozen solid, keep it in an airtight container in the freezer.
Press a piece of parchment paper or plastic wrap directly onto the surface before sealing the lid. That helps keep the texture smooth and prevents freezer burn.
Homemade ice cream is best within 1 to 2 weeks. It’ll still be good after that, but the texture gets a little icier.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
For the Peach Compote:
- 1 tablespoon unsalted butter
- 2 cups fresh peaches, peeled and finely chopped (about 3 medium peaches)
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, egg yolks, brown sugar, and salt.2 cups heavy cream1 cup whole milk5 large egg yolks1 cup light brown sugar¼ teaspoon salt
- Heat over medium, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes. It should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.1 tablespoon pure vanilla extract
- Pour the custard through a fine mesh strainer into a heat-safe bowl.
- Cool the custard in an ice bath for 30 to 60 minutes, then cover with plastic wrap touching the surface. Refrigerate for 2 to 4 hours until fully chilled.
Make the Peach Compote:
- In a small skillet, melt the butter over medium heat. Add the chopped peaches, brown sugar, and cinnamon.1 tablespoon unsalted butter2 cups fresh peaches2 tablespoons light brown sugar¼ teaspoon ground cinnamon
- Cook for 5 to 7 minutes, stirring occasionally, until the peaches are soft and the mixture thickens slightly into a syrup.
- Let the peaches cool completely before adding to the ice cream.
Churn the Ice Cream:
- Once the custard is chilled, pour it into your prepared ice cream maker. Churn according to the manufacturer’s instructions.
- During the last 3–5 minutes of churning, fold in the cooled brown sugar butter peaches.
Freeze to Set:
- Transfer the churned ice cream to a freezer-safe container. Freeze for 8 to 10 hours or until completely set.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
