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!
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.
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
When the ice cream comes out of the ice cream maker, it is soft serve consistency. Scoop the ice cream into a container, cover, and place it into the freezer. The ice cream will be of the right consistency after about 8 hours. Store the ice cream in the freezer for up to 3 months.
Serve the ice cream with fresh peach slices and raspberries. This ice cream doesn't need much in terms of a topping. Some crumble would be nice.
You can add in 1 tablespoon of peach schnapps to the cooled ice cream base, right before churning.
Possibly, but I have never tried it.
Yes, you can use frozen peaches and frozen raspberries.
Yes, I like to make the custard base the day before churning the ice cream. Store it covered in the refrigerator over night.
📋 Recipe
Peach Ice Cream with Raspberry Swirl
Ingredients
- 1 cup whole milk
- 2 cups heavy whipping cream divided
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 6 large egg yolks
- 1 ½ cups peach puree about 3-4 peaches
- ½ teaspoon vanilla extract
Raspberry Sauce
- 6 oz raspberries fresh or frozen
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Combine milk, 1 cup of heavy whipping cream, sugar, and salt in a medium saucepan over medium heat. You want to heat the milk mixture up until hot, but not boiling.
- Meanwhile, whisk the egg yolks in a small bowl and set aside.
- Pour the remaining 1 cup of heavy whipping cream into a medium size bowl and top it with a fine mesh strainer. Set aside.
- When the milk mixture is hot, slowly ladle an amount into the egg yolks, whisking continuously to temper the eggs. Pour the tempered eggs into the saucepan with the rest of the milk mixture, and whisk constantly over medium heat. The mixture will be ready when it has thickened and coats the back of a spoon, or the temperature reaches 170°F.
- Immediately strain the custard into the prepared cold heavy cream and stir to stop the custard from cooking. Place the bowl of custard over an ice bath and allow the custard to cool completely, about 30 minutes. Cover and refrigerate until ready to churn, 4 hours or overnight.
- To make the raspberry sauce, combine raspberries, sugar, and cornstarch in a small saucepan over medium heat. Stir in water. As the raspberries heat, they will release their juices, and the sauce will thicken. Remove from heat and use a potato masher or a fork to mash up the berries. Pour the sauce through a fine mesh sieve into a small bowl. You will have a smooth seedless sauce. Cover and place the sauce in the refrigerator until cold.
- When you are ready to churn the ice cream, stir in vanilla extract and peach puree to the cooled custard base. Transfer the ice cream to an ice cream maker and churn according to the manufacture's instructions.
- Transfer the ice cream into a freezer safe container. Dot raspberry sauce over top of the ice cream, and using a spoon, gently swirl the sauce throughout. Do not over mix. You want obvious swirls through the ice cream.
- Cover and freeze the ice cream until it is ice cream consistency, about 8 hours.
Notes
- 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.
Tim
When do you add the peach purée to the mix?
Nina
Hi Tim! Sorry for the missing step. I have updated the recipe now. The peach puree goes into the custard base along with vanilla extract, after it has chilled.