If you crave peaches and cream ice cream, this easy custard ice cream recipe does double duty with fresh peach puree, a hit of peach schnapps and crumbles of ‘Nilla wafers in every bite. This homemade peach ice cream takes a little time, but it’s worth it.
Homemade Peach Ice Cream – A Family Affair
Before summer completely passes us by, you absolutely need to make this homemade custard ice cream. It’s a recipe you can get the kids involved in even if it’s nothing more than crumbling the Nilla wafers and adding them to the ice cream churn.
Thing is — these are the memories you want to make for your family. Projects where your “vested in the outcome”. I can’t think of anything better than coming together to make a homemade peach ice cream. Can you? In fact, I remember quite clearly making homemade ice cream at my grandparent’s house — with one of those old-fashioned churns that requires rock salt and a lot of muscle.
Ingredients For Peaches and Cream Ice Cream
- Fresh Peaches
- Peach Schnapps
- ‘Nilla Wafers
This frozen summer treat is essentially a blending of a fresh peach puree with a bit of peach schnapps to amp up the flavor and a simple custard ice cream recipe. Keep in mind that the custard is cooked, and therefore will have to cool and be chilled before adding it to the ice cream maker, otherwise, it won’t freeze. So plan on the chilling time (I usually make the peaches and cream ice cream custard on one day and chill it overnight before putting it in the churn).
Making Ice Cream Custard
- The ice cream base starts with eggs and sugar, beaten together until thick and light. A little flour will add structure and thickening power to the custard ice cream recipe.
- When the egg mixture is combined, begin beating in the hot milk and cream in a slow, steady stream. You don’t want to add it all at once, otherwise you could curdle or scramble the eggs, rather than emulsify them. Remember, slow and steady wins the race.
- Add the egg and cream mixture back to the pot that you heated the cream in and cook, stirring constantly until thick and creamy.
- I like to strain the custard at this point, to remove any bits of egg or other detritus. Let the custard cool a bit before adding the peach puree.
- Chill for several hours or overnight before making the ice cream.
Churning Homemade Peach Ice Cream
You can use any type of ice cream maker for this recipe. I have a $50 Cuisinart churn that does a very good job and turns out a soft-serve consistency in about 20 minutes. It also has an opening in the lid for adding mix-ins at the end of processing.
Speaking of mix-ins… Fresh bits of peaches and crumbled ‘Nilla wafers are my favorite last minute additions. You can certainly skip them, but why? The tangy bits of fresh peaches contrast with the sweet custard and the cookie crumbles add texture and crunch without dominating the flavors.
While you can absolutely enjoy the ice cream straight from the churn, it may need some extra chilling in the freezer to get that perfectly scoop-able consistency. One to two hours should do it. If you let freeze the ice cream overnight, let it rest on the counter for 5-10 minutes before scooping.
More Custard Ice Cream Recipes:
- Homemade Peppermint Stick Ice Cream
- Peanut Butter Banana Ice Cream
- Stout Caramel Pretzel Ice Cream
- Cherry Amaretto Crunch Ice Cream
- Pistachio Chip Green Tea Ice Cream
- Cool Mint Cookie Chip Ice Cream
- Banana Chip Crunch Ice Cream
- Strawberry Daiquiri Ice Cream
- Coconut Mango Ice Cream
- Blueberry Swirl Key Lime Ice Cream
- Honeyed Peach Ice Cream with Almond Streusel
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Homemade Peach Ice Cream with Nilla Wafers
- 4 large ripe peaches peeled and pitted
- 1/4 cup peach schnapps
- juice of 1/2 lemon
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 large eggs
- 2 tablespoons all purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 cup nilla wafers crumbled
- Slice 3 of the peaches into eighths and add them to the bowl of a blender along with the schnapps, lemon juice and salt. Blend until peaches are pureed. Set aside.
- Dice the remaining peach into 1/4″-1/2″ pieces.
- In a medium mixing bowl, beat together the eggs and sugar until thickened and pale yellow. Add the flour and beat until combined. Set aside.
- Bring the milk to a simmer in a heavy medium saucepan. Using a hand mixer, slowly beat the hot milk into the egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly with a whisk or wooden spoon until custard thickens. Be careful not to boil the custard or the eggs will scramble. Strain the custard through a sieve into a large, clean bowl. Let the custard cool slightly, then stir in the peach puree and cream. Cover and refrigerate until well chilled – at least 2 hours.
- Stir the chilled custard, then transfer it to your ice cream maker and churn according to the manufacturers instructions. When ice cream is almost ready, add the peaches and nilla wafers and continue to mix until well incorporated. When ice cream is ready, it will be like soft-serve. For a firmer consistency, transfer the ice cream to a freezer-safe container and chill for 2 hours.