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Ice Cream in a white bowl with raspberries and peaches.

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!
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 20 minutes
Freezing Time 8 hours
Total Time 8 hours 50 minutes
Servings 1 quart
Calories 3093kcal
Author Nina


  • 1 cup whole milk
  • 2 cups heavy whipping cream divided
  • 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


  • 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.


  1. 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.
  2. The custard needs to be chilled before going into the ice cream maker. 4 hours to overnight is the recommended time.
  3. 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.
  4. 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.


Serving: 1g | Calories: 3093kcal | Carbohydrates: 270g | Protein: 44g | Fat: 214g | Saturated Fat: 126g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 59g | Cholesterol: 1742mg | Sodium: 866mg | Potassium: 1863mg | Fiber: 17g | Sugar: 246g | Vitamin A: 13311IU | Vitamin C: 189mg | Calcium: 850mg | Iron: 5mg