Ingredients
Equipment
Method
Macerate and prep the peaches
- Toss the diced peaches with 1/4 cup granulated sugar and the lemon juice, then let macerate for 30 minutes until glossy and juicy.
- Blend 2 cups of the peach mixture smooth, then set the remaining peach mixture aside so you keep visible chunks.
Cook the peach custard base
- Heat the heavy cream and whole milk over medium heat until steaming, not boiling.
- Whisk the steaming milk mixture slowly into the egg yolks beaten with the remaining 1/2 cup granulated sugar to temper.
- Return the mixture to heat and cook to 175°F, stirring constantly, until it thickens enough to lightly coat a spoon.
- Strain the custard, then stir in the vanilla extract, cinnamon, and the blended peach puree until evenly combined.
Chill
- Cool the custard completely over an ice bath, stirring occasionally so it chills evenly.
- Refrigerate for at least 2 hours until cold through.
Churn and freeze
- Churn the chilled peach custard in an ice cream maker until it reaches a thick, soft-serve texture.
- Add the chunky peach pieces during the last 5 minutes of churning so they stay suspended in the ice cream.
- Freeze for at least 2 hours until scoopable and firm.
Notes
Pro tip: If your custard looks thin after heating, keep cooking while stirring until it reaches 175°F—this is what gives a creamy scoop. Store covered in the freezer for up to 2–3 weeks; thaw briefly in the fridge for easier scooping. Freezing is yes (best texture within 1 week). For a dairy-light option, replace whole milk with low-fat milk and use light cream, but expect slightly less rich texture.