This easy peach ice cream recipe uses fresh produce for a bold flavor. Minimal ingredients needed for a rich and creamy fall ice cream.

Peach season runs from July to late September here in Utah. I was lucky enough to get an AMAZING batch from a local farm (two blocks away, how spoiled am I??) and have been living off of them for breakfast. They are just so stinken good.

Since my eyes are too big for my stomach 99% of the time, I have been searching for ways to use up all of the large batch before they start to go bad. I have had so many smoothies, frozen a dozen or so, and even used some with pork chops (seriously the BEST recipe).

But none of those compare to this ice cream. It is DREAMY. Like seriously the best fruit ice cream I have made ever. It does make a small batch, but you could easily double for a crowd.

Homemade Peach Ice Cream Ingredients:

There are only a handful of ingredients in this recipe, which means a majority of the flavor will be coming from the peaches. Be sure to use ripe fresh peaches whenever possible.

Other ingredients include sugar, cream, half and half, vanilla, salt, and raw eggs.

Yes, I said raw eggs. Eggs add flavor and help prevent crystallization in your ice cream. It is a vital part of this recipe. That being said, I used pasteurized eggs which is recommended to help minimize food born illnesses. The Food and Drug Administration (FDA) provides some guidelines for safely cooking and handling the egg base to ensure the safety of your ice cream.

You could also opt for a cooked custard base. This method starts by cooking the eggs and other dairy to destroy bacteria and cooling completely before chilling in your ice cream machine.

This ice cream is AMAZING on top of my vanilla pound cake.

How to make the ultimate peach ice cream:

1. Add your washed and pitted peaches to a blender or food processor. Pulse to slightly puree, but leaving a few larger pieces. Do this until you have 2-1/2 cups of puree.
2. Whisk together the eggs and sugar until combined, about 1 minute. Stir in the remaining ingredients, including the peaches, until smooth.
3. Pour the mixture into your ice cream maker and process according to the directions of the machine.

NOTE: I froze my ice cream in two batches. I use a 1 1/2 quart maker and find it easier to manage.

Helpful tips for this recipe:

• I love my Cuisineart Ice Cream Maker. It’s small enough that I can store it when not in use, but big enough that I get a decent amount of ice cream.
• Make a special place in your freezer for your ice cream bowl so it is always ready to make ice cream. Remember, most need to be frozen for at least 24 hours before you start.
• Invest in a quality ice cream container to avoid freezer burn.
• Still have leftover peaches? Consider making my peach cobbler bars!

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