Paula Deen Peach Ice Cream

Paula Deen peach ice cream is a creamy homemade custard ice cream with ripe peach chunks, brown sugar and vanilla that comes together in 30 minutes before freezing. Save this easy summer dessert for cookouts, potlucks or a Sunday dinner, because it's a make-ahead treat that feeds 15.

Cook the custard over low heat and stir constantly until it coats the back of a spoon. Turn the heat up or stop stirring and the eggs scramble, which leaves you with a grainy base.

Paula folds the peach chunks in halfway through churning instead of at the start, so the fruit stays in real pieces rather than turning to mush. Brown sugar in the custard also gives it a deeper, caramel-like sweetness than plain white sugar would.

Paula Deen Peach Ice Cream

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

180

kcal

A silky egg-yolk custard churns into a dense, creamy base, then picks up soft peach chunks halfway through. Each scoop ends up cold and smooth, with juicy fruit in every bite.

Ingredients

• 3 large egg yolks
  

• 3/4 cup packed light brown sugar
  

• 1 1/2 cups heavy cream
  

• 1 1/2 cups whole milk
  

• 2 tablespoons fresh lemon juice
  

• 1 teaspoon vanilla extract
  

• 3 large ripe peeled, halved, pitted, and cut into bite-size chunks peaches
  

Directions

• Whisk yolks and sugar: Whisk 3 large egg yolks and 3/4 cup packed light brown sugar together in a large bowl. Keep it close to the stove, since you'll pour the hot milk into it in a minute.
• Heat the cream and milk: Bring 1 1/2 cups heavy cream and 1 1/2 cups whole milk to a simmer in a large saucepan over low heat. Watch for small bubbles around the edge, then take it off the heat.
• Temper the eggs: Whisk constantly while you slowly pour the hot milk mixture into the egg mixture. Once it's combined, pour everything back into the saucepan.
• Cook the custard: Cook over low heat, stirring constantly, for 3 to 5 minutes. It's ready when the custard thickens enough to coat the back of your spoon.
• Strain and chill: Strain the custard right away into a clean bowl. Then set that bowl in a larger bowl of ice water and stir now and then until it cools.
• Add lemon and vanilla: Stir 2 tablespoons fresh lemon juice and 1 teaspoon vanilla extract into the cooled custard. The lemon keeps the peach flavor bright against all that cream.
• Churn with the peaches: Pour the custard into your ice cream maker and freeze it following the manufacturer's instructions. Halfway through churning, add 3 large ripe peaches that you've peeled, halved, pitted and cut into bite-size chunks.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen peaches instead of fresh?

Yes, thaw them first and pat them dry so extra water doesn't make the ice cream icy. Fresh ripe peaches taste best, though, since they give you the strongest flavor.

How long does homemade peach ice cream keep in the freezer?

Store it in an airtight container with plastic wrap pressed on the surface, and it's best within about 2 weeks. After that it tends to pick up ice crystals and freezer flavors.

Can I make the custard ahead of time?

Yes, chill the strained custard in the fridge overnight, then churn it the next day. A very cold base freezes faster and gives you a smoother texture.

What if I don't have an ice cream maker?

Pour the chilled custard into a shallow pan and freeze it, stirring hard every 30 minutes for a few hours. Fold in the peaches near the end, and the texture will be a bit less smooth than churned.

Why did my custard turn grainy?

The eggs cooked too fast, usually from high heat or from pouring the hot milk in too quickly. Keep the heat low, whisk the whole time, and strain the custard to catch any bits.