Peaches and Cream Ice Cream

There are some flavours that simply belong to summer. Peaches and cream is one of them. This recipe begins with ripe peaches roasted until soft, syrupy and deeply concentrated.

I originally tested this recipe with seven peaches, but once the ice cream was layered, I knew it needed more.

More peaches in the ripple. More jammy pieces throughout. More of that fresh peach flavour in every scoop.

The final recipe uses ten peaches, giving us enough to flavour the custard while still creating generous ribbons of roasted peaches throughout.

The result is creamy and peach-forward without being icy, filled with pockets of soft, jammy peaches and just enough vanilla to bring everything together.

If you’re looking for a homemade ice cream that captures the last stretch of summer, this is the one.

Why You’ll Love This Recipe

• Made with ten ripe peaches for plenty of peach flavour.
• Roasting the peaches concentrates their natural sweetness.
• Peach purée is blended directly into the custard.
• Generous ribbons of jammy peach ripple in every scoop.
• A classic custard base creates a creamy, scoopable finish.
• The peach skins can stay on—no peeling required.

Ingredients You’ll Need

For the Roasted Peaches

• Ripe peaches
• Granulated sugar
• Fresh lemon juice
• Fine sea salt

For the Vanilla Custard

• Whole milk
• Heavy cream
• Granulated sugar
• Egg yolks
• Vanilla extract
• Fine sea salt

How to Make Peaches and Cream Ice Cream

Step 1: Roast the Peaches

Slice the peaches and add them to a large baking dish or rimmed baking sheet. Toss with the sugar, lemon juice and a pinch of salt.

Roast at 400°F (200°C), stirring once halfway through, until the peaches are very soft and their juices have reduced into a thick syrup.

Allow the peaches to cool before transferring them to the refrigerator to chill completely.

Step 2: Prepare the Vanilla Custard

Whisk the egg yolks with half of the sugar.

In a saucepan, combine the milk, cream, remaining sugar and salt. Heat over medium heat until steaming.

Slowly whisk the hot cream mixture into the egg yolks. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C).

Remove from the heat and stir in the vanilla. Strain the custard through a fine-mesh sieve, then cover and chill for at least four hours, preferably overnight.

Step 3: Add the Peach Purée and Churn

Blend enough of the chilled roasted peaches to make one cup of smooth peach purée. Leave the remaining peaches slightly chunky for the ripple.

Whisk the peach purée into the chilled custard.

Churn according to your ice-cream maker’s instructions until the ice cream reaches a soft-serve consistency.

Step 4: Layer the Peach Ripple

Spoon one-third of the churned ice cream into a freezer-safe container.

Add generous spoonfuls of the chilled peach ripple, then continue layering the ice cream and peaches until you've used everything.

Gently swirl with a butter knife two or three times to create ribbons throughout the ice cream.

Freeze for 4–6 hours before serving.

Tips for Success

• Use ripe, fragrant peaches for the strongest peach flavour.
• Leave the skins on for additional colour and flavour.
• Roast the peaches until their juices are thick and syrupy to prevent an icy ripple.
• Allow both the custard and roasted peaches to chill completely before churning.
• Keep the peach pieces fairly small, so they don’t freeze too firmly.
• Don’t over-swirl the ripple; you want distinct ribbons and pieces of peach in every scoop.
• Freeze for at least four hours before serving for the best texture.

Variations

• Add a small amount of almond extract to the custard for a peaches-and-almond variation.
• Layer crushed shortbread cookies through the ice cream with the peach ripple.
• Replace the peaches with ripe nectarines using the same roasting method.
• Serve with fresh peach slices and additional roasted peach syrup.

Storage

Store the ice cream in an airtight, freezer-safe container for up to two weeks.

Place a piece of parchment paper directly against the surface before sealing to help prevent ice crystals.

Frequently Asked Questions

Do I Need to Peel the Peaches?

No. The peach skins soften as they roast and blend smoothly into the purée. Leaving them on also adds colour and additional peach flavour.

Can I Use Frozen Peaches?

Yes. Frozen peaches can be used without thawing, although they may release more liquid and require additional roasting time. Continue roasting until the juices have reduced and become syrupy.

Why Do the Peaches Need to Be Roasted?

Peaches contain a significant amount of water. Roasting removes some of this excess moisture while concentrating their flavour, helping the ripple remain jammy rather than icy.

Why Is My Peach Ripple Icy?

The peaches may not have been reduced enough before chilling. Continue roasting until the juices are thick and syrupy, and make sure the mixture is completely cold before layering it through the ice cream.

Can I Make the Custard in Advance?

Yes. You can prepare the custard and refrigerate it for up to two days before churning. The roasted peaches can also be made in advance and stored separately in the refrigerator.

More Homemade Ice Cream Recipes

If you loved this recipe, you might also enjoy:

• Vanilla Bean Ice Cream
• Dark Chocolate Cherry Ripple Ice Cream
• Strawberry Thyme Ice Cream
• Hazelnut Praline Ice Cream
• Salted Honey Ice Cream

There is something especially lovely about making ice cream with fruit at the height of its season.

Roasting the peaches allows their flavour to become deeper and sweeter, while still keeping everything simple. Paired with a creamy vanilla custard and layered with plenty of peach ripple, this is the kind of ice cream you’ll want to make before summer slips away.