Peach Ice Cream with Raspberry Swirl

This creamy homemade peach ice cream has tart raspberry sauce swirled throughout it. They pair perfectly together for a fresh, cool treat!

Jump straight to the recipe!

• Ingredients
• Instructions
• Raspberry Sauce
• Tips
• Frequently asked questions
• Recipe

I love trying ice cream recipes that you don't normally see in grocery stores, like blueberry ice cream. I also try to replicate recipes that are commonly found - vanilla bean ice cream and strawberry ice cream.

This peach ice cream is one of those uncommon ones, and it is a perfect ice cream! It has fresh ripe peaches in it, and the raspberry sauce is swirled throughout for a striking look.

Ingredients

• Whole milk - I recommend whole milk, but you could use 2%.
• Heavy whipping cream
• Granulated sugar
• Large egg yolks - you will need 6 egg yolks for this recipe
• Salt
• Peaches - I recommend using fresh ripe peaches for this recipe. Frozen peaches would work in a pinch though.
• Vanilla extract
• Raspberries - You can use fresh or frozen raspberries.
• Water
• Cornstarch

Instructions

Pour milk, 1 cup of heavy whipping cream, sugar, and salt into a medium saucepan over medium heat. While it's heating through, whisk egg yolks in a small bowl. Pour the remaining 1 cup of heavy whipping cream in a medium bowl and place a fine mesh strainer over top.

Once the milk mixture is hot, ladle some slowly into the bowl with the egg yolks, whisking continuously. The object is to temper the eggs (raising the temperature of the eggs slowly so they don't turn into scrambled eggs). Pour the egg yolks into the saucepan and whisk continuously until the mixture coats the back of a spoon, or reaches a temperature of 170°F. Take it off the heat and pour through the fine mesh strainer into the cold heavy whipping cream. Stir it together. This helps lower the temperature so they eggs stop cooking. Again, we do not want scrambled eggs here either.

Place the bowl into an ice bath, or a some cold water. Stir occasionally until the custard has come to room temperature. Cover the bowl with plastic wrap and store it in the refrigerator until it is ready to churn, 4 hours or overnight.

Raspberry Sauce

Combine raspberries, sugar, and cornstarch into a small saucepan over medium heat. Stir in water. The raspberries will start to release their juices as they heat up, and the mixture will thicken. Take them off the heat and mash the raspberries with a potato masher or a fork.

Strain the sauce into a small bowl so the sauce will be seedless. Cover the bowl with plastic wrap and store in the refrigerator until it is cold. When the custard has cooled and is ready to churn, stir in vanilla extract and pour the custard into your ice cream maker. Churn according to your manufacturer's instructions.

Scoop the ice cream into a freezer safe bowl. Dot raspberry sauce over the ice cream and swirl it in with a large spoon. Be careful to not over stir. We want obvious swirls throughout the ice cream. Cover and store ice cream in the freezer until it freezes to ice cream consistency.

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Tips

• Save fat and calorie cutting for later. Ice cream needs a high fat content to create a creamy texture. Using less fats will create a grainy texture.
• You can use fresh or frozen fruits in this recipe.
• The custard needs to be chilled before going into the ice cream maker. 4 hours to overnight is the recommended time.
• If you don't have an ice cream maker, I highly recommend one. You can still make this recipe without one though. Rather than pouring the mixture into a machine, pour it into a shallow container and place it in the freezer. Mix it every 15 minutes until is the consistency of soft served ice cream. Cover and store in the freezer until it is ready.
• Do not over swirl the raspberry sauce into the ice cream or it will turn it all pink. You want obvious swirls through the peach ice cream.

Frequently asked questions