Chef Sarah Mitchell - Pastry & Ice Cream Specialist
👨‍🍳 Ice Cream Expert

Recipe by Sarah Mitchell

🎓 Pastry Arts Graduate ⏰ 15+ Years Experience 🍽️ Frozen Dessert Master

❤️ My Recipe Story

"Growing up in Georgia, summers meant fresh peaches from local orchards. This recipe captures that pure, sun-ripened peach flavor in the creamiest ice cream you'll ever taste - it's like summer in a bowl."

Sarah specializes in artisanal frozen desserts and has perfected ice cream techniques that maximize fruit flavors while achieving the perfect creamy texture. Her peach ice cream has won multiple local food festival awards.

View All Sarah Mitchell's Recipes →
Scoops of creamy peach ice cream with visible peach chunks, garnished with fresh peach slices and mint in a vintage ice cream bowl

Selecting Perfect Georgia Peaches

The key to exceptional peach ice cream lies in choosing perfectly ripe Georgia peaches. Look for fruits that yield slightly to gentle pressure and have a sweet, fragrant aroma at the stem end. The skin should have a warm peachy glow without green undertones.

Timing is everything with peaches - they should be ripe but not overripe. Overripe peaches can make the ice cream too watery, while underripe ones lack the intense sweetness and flavor needed for a memorable frozen dessert.

💡 Professional Tip

Blanch peaches in boiling water for 30 seconds, then ice bath to make peeling effortless. This technique preserves more flesh and creates cleaner flavor.

Frequently Asked Questions

While fresh is preferred, you can use thawed frozen peaches. Drain excess liquid and increase sugar slightly as frozen peaches can be less sweet than fresh ripe ones.

Store covered in the freezer for up to 2 months. For best texture and flavor, consume within 1 month. Let soften 5-10 minutes before scooping if frozen solid.

An ice cream maker gives the best texture, but you can freeze in a shallow dish, stirring every 30 minutes for 3-4 hours to break up ice crystals.

Ensure the custard is fully chilled before churning, don't over-churn, and store with plastic wrap directly on surface to prevent ice crystals from forming.

Yes, you can make Philadelphia-style by simply combining cream, milk, sugar, and peach puree. The texture will be lighter but still delicious.

Serve in chilled bowls with fresh peach slices, a drizzle of honey, or alongside warm peach cobbler. It also pairs beautifully with shortbread cookies.

Sugar affects texture as well as sweetness. You can reduce by up to 25%, but the ice cream may freeze harder and have more ice crystals.

Macerate peach chunks with sugar beforehand and add them during the last few minutes of churning. The sugar helps prevent them from freezing rock-solid.

Recipe Troubleshooting Guide

✅

Icy Texture

Problem: Ice cream has icy crystals instead of smooth texture

Solution: Ensure custard is completely chilled, don't over-churn, and store with plastic wrap directly touching surface.

✅

Won't Freeze Properly

Problem: Ice cream stays soft and won't firm up

Solution: Check freezer temperature (should be 0°F or below), ensure ice cream maker bowl was frozen for 24+ hours, and verify custard was cold before churning.

✅

Custard Curdled

Problem: Egg custard base separated or curdled

Prevention: Cook on lower heat, stir constantly, and temper eggs slowly. If it curdles, strain immediately and whisk vigorously or blend smooth.

✅

Bland Peach Flavor

Problem: Ice cream lacks intense peach taste

Recovery: Use very ripe peaches, increase peach puree ratio, add peach brandy, or concentrate flavor by cooking peaches briefly to evaporate water.

✅

Too Sweet or Not Sweet Enough

Problem: Sugar balance is off

Prevention: Taste custard before chilling and adjust. Add lemon juice to balance excessive sweetness, or dissolve more sugar in warm custard if needed.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt or fresh lemon juice to brighten

Too Salty: Balance with additional vanilla or a touch more peach puree

Bland: Increase vanilla extract, add almond extract, or use peach brandy for depth

Fresh Georgia peaches, cream, eggs, sugar, and vanilla extract arranged on a marble surface with an ice cream maker bowl

Mastering the Custard Base

A proper custard base elevates homemade ice cream from good to extraordinary. The key is patience - slowly heating the cream and milk while carefully tempering the egg yolks prevents curdling and creates that luxurious, velvety texture.

The custard should coat the back of a spoon when properly cooked, reaching about 170°F. This temperature ensures the eggs are safely cooked while creating the protein structure that gives ice cream its smooth, creamy mouthfeel.

Essential Ingredient Notes

  • Heavy Cream: Use cream with at least 35% fat content for the richest texture. Don't substitute with lighter creams as this affects both flavor and consistency.
  • Egg Yolks: Room temperature yolks incorporate more easily and are less likely to curdle when tempering. Save the whites for meringues or other recipes.
  • Fresh Peaches: Georgia peaches are ideal, but any tree-ripened variety works. Avoid grocery store peaches that were picked unripe as they lack the necessary sweetness and flavor.
Creamy peach custard being stirred in a saucepan with a wooden spoon, showing the perfect coating consistency

Churning and Freezing Techniques

Proper churning incorporates air while preventing ice crystal formation, creating ice cream's signature texture. The custard must be thoroughly chilled - at least 4 hours or overnight - before churning for optimal results.

Adding peach chunks during the final minutes of churning distributes them evenly without breaking them apart. The contrast of smooth custard and tender fruit pieces creates textural interest in every spoonful.

Perfect Churning Timing

Churn until the mixture thickens to soft-serve consistency, about 20-25 minutes. Over-churning can create a grainy texture, while under-churning results in icy ice cream.

Fresh Georgia Peach Ice Cream

Prep 30 min
Cook 20 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Custard Base

  • 6 large fresh Georgia peaches, peeled and sliced
    Choose perfectly ripe, fragrant peaches
  • 50g sugar for macerating
    Draws out peach juices and sweetens
  • 5ml fresh lemon juice
    Prevents browning and brightens flavor
  • 2.5ml almond extract
    Enhances peach flavor naturally
  • 15ml peach brandy (optional)
    Adds depth and prevents hard freezing

For the Peach Preparation

  • 480ml heavy cream
    High fat content creates richness
  • 240ml whole milk
    Balances richness with lighter texture
  • 6 large egg yolks
    Creates custard base and smooth texture
  • 150g granulated sugar
    Sweetens and affects texture
  • 15ml vanilla extract
    Complements peach flavor beautifully
  • Pinch of salt
    Enhances all flavors

Instructions

  1. Prepare Peaches

    Peel and slice peaches, then toss with 50g sugar and lemon juice. Let macerate for 30 minutes. Reserve 1 cup of sliced peaches for chunks, puree the rest until smooth.

  2. Make Custard Base

    Heat milk and cream in a saucepan until steaming. Whisk egg yolks with remaining sugar until pale. Slowly whisk hot cream into yolks, then return to pan.

  3. Cook Custard

    Cook custard over medium-low heat, stirring constantly, until it coats the back of a spoon (170°F). Strain through fine-mesh sieve and stir in vanilla and almond extract.

  4. Combine and Chill

    Stir peach puree and brandy into custard. Cover and refrigerate for at least 4 hours or overnight until completely chilled.

  5. Churn and Freeze

    Churn in ice cream maker according to manufacturer's instructions. Add reserved peach chunks in final 2 minutes. Transfer to container and freeze for 2-4 hours until firm.

Recipe Notes & Tips

Storage

Store covered in the freezer for up to 2 months. Place plastic wrap directly on surface before covering to prevent ice crystals. Let soften 5-10 minutes before scooping.

Serving Suggestions

Serve with fresh peach slices, honey drizzle, or warm peach cobbler. Pairs beautifully with shortbread cookies or pound cake for an elegant dessert.

Variations

Try adding toasted pecans, swirling in caramel sauce, or substituting peach brandy with bourbon for a Southern twist. White chocolate chips also complement the peach flavor wonderfully.