Fresh Peach Ice Cream

Fresh Peach Ice Cream

I made this a few weeks back but have been too busy to post it.  I realized I better get it up before summer is officially over and we won’t be able to find delicious ripe peaches any more!

Originally I made this recipe many years ago with my friend and web designer, Jacob.  We made it because I bought him the Ben and Jerry’s Ice Cream and Dessert Book for his birthday a few years earlier, plus I had just started working at the farmers’ market so I had access to oodles of the most amazing peaches I had ever tasted.  The result was absolutely amazing, and everyone who tried it agreed.  Each summer we swear up and down that we will make that peach ice cream again, and somehow it never gets made, until now.

I finally made it, but this time with delicious local raw milk and cream (if you’re wondering why read my post about raw dairy,) pasture-raised eggs, and a tiny bit less sugar.  There is still sugar in there because it helps to draw some of the moisture out of the diced peaches, but I look forward to experimenting with raw honey or even less of the cane sugar.


Fresh Peach Ice Cream
2 cups diced peaches
1 cup sugar
1 tbsp lemon juice
sprinkle of sea salt
2 large eggs
2 cups raw cream
1 cup raw milk


Make sure you’re ice cream maker is all ready to go before you start, some require time in the freezer before they are ready to use, others use ice and epsom salts.

Peeled peaches

The peaches should be peeled first so they have a smoother texture in the ice cream.  I find the best way to do this is score the skin, drop in boiling water for about 30 seconds, then submerge in ice water.  This softens the very outer layer of the peach so the peel comes right off.

Diced peaches

Dice up the peeled peaches and put in a medium bowl with the lemon juice, 1/2 cup of the sugar, and a sprinkle of sea salt.  Keep this mixture covered in the fridge for 2 hours, stirring a few times.  After the peaches have been sitting for that long some of the liquid will have come out, creating a syrup.  Strain to separate the peaches from the syrup, set both aside.

eggsraw milk and cream

Whisk the eggs until until they are fluffy, about 1-2 minutes.  Then slowly whisk in the rest of the sugar (1/2 cup) until well incorporated, then the cream, the milk, and finally the peach syrup.

Making ice cream

Process this mixture in your ice cream maker according to its instructions.  Once it has thickened and is done mixing, stir in the diced peaches, then freeze in a separate container until firm.

Fresh Peach Ice CreamFresh Peach Ice Cream


Yields a quart plus 1-2 cups


One Response to “Fresh Peach Ice Cream”
  1. Eileen says:

    Now I am really intrigued by the thought of using raw dairy in an ice cream! Never thought of it before. Also, hooray for peaches!

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