How to Make Homemade Peach Ice Cream Like The Pioneer Woman
Ripe summer fruit and simple steps yield a creamy, fruit-packed frozen treat.
If summer means anything, it’s fresh fruit and icy treats. Few things capture that sweet, sunny feeling better than homemade peach ice cream. With fresh peaches at their peak and a foolproof custard base, this delicious dessert has all the freshness—and nostalgia—of The Pioneer Woman’s kitchen. Learn how to make creamy, rich, simple peach ice cream from scratch, plus discover expert tips, flavor variations, and answers to your burning questions about peachy perfection.
Why Peach Ice Cream Is a Pioneer Woman Favorite
Peach ice cream has a special place in Ree Drummond’s heart. Growing up, her mother would make this treat in summer, permanently linking it to childhood joy and family gatherings. In fact, for Ree, peach ice cream is more than just dessert—it’s a family tradition and celebration of ripe summer fruit.
- Fresh, in-season peaches make the flavor pop and ensure a natural sweetness.
- Creamy texture comes from a real custard made with eggs and heavy cream.
- Buttermilk adds a subtle tang, balancing the intense fruitiness of the peaches.
- This recipe brings together nostalgia and unbeatable homemade flavor.
The irresistible combination of fruit and cream really shines in homemade versions, making it a rare but memorable treat not often found in stores.
Homemade Peach Ice Cream: The Step-By-Step Process
While making ice cream at home might seem intimidating, a straightforward process and a handful of real ingredients set you up for success. Below, you’ll find both a detailed recipe and practical advice for the very best results.
Main Ingredients
You’ll need:
- 1 1/2 pounds fresh peaches, pitted and diced
- 1 cup sugar, divided
- 2 cups heavy cream
- Pinch of kosher salt
- 6 large egg yolks
- 1/2 cup cold whole buttermilk
This produces roughly one quart—enough for several generous servings of creamy, fruity summer bliss.
Directions: Step-by-Step
- Cook the Peaches:
- In a small pot, combine the diced peaches and 1/4 cup of the sugar. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the fruit breaks down.
- Process the mixture in a blender or food processor for 15–20 seconds. Leave some fruit chunks for texture.
- Set aside to cool slightly.
- Prepare the Custard Base:
- In a medium pot, whisk together the remaining 3/4 cup sugar, heavy cream, and a pinch of salt. Heat gently, stirring until the sugar dissolves—do not boil.
- Remove from heat.
- Temper the Eggs:
- In a separate bowl, whisk the 6 egg yolks. Gradually drizzle about 1/3 cup of the warm cream mixture into the yolks, whisking constantly to avoid scrambling.
- Pour the warmed yolk mixture back into the pot with the remaining cream, whisking to combine.
- Return to low heat. Stir frequently with a rubber spatula, scraping the bottom and sides. Cook until the mixture thickens, just enough to coat the back of a spoon (about 160–180°F).
- Chill the Base:
- Immediately pour the custard through a mesh strainer into a large bowl set over an ice bath. Stir gently to cool.
- Add the peach purée and cold buttermilk. Mix until just combined and room temperature.
- Cover and refrigerate the ice cream base for at least 4 hours, or preferably overnight for best flavor and texture.
- Churn and Freeze:
- Pour the cold custard into your ice cream maker. Churn according to the manufacturer’s instructions (typically 20–25 minutes).
- You can enjoy soft-serve style ice cream immediately, or transfer to a container and freeze for 4–48 hours for a firmer, scoopable texture.
- A standard 9×5-inch loaf pan makes a great freezer vessel for easy scooping.
Expert Tips for Perfect Peach Ice Cream
- You don’t have to peel the peaches: Cooking and puréeing breaks down the skin for a beautifully hued ice cream. If you want a smoother texture, you can peel them.
- Balance texture: Leave some small fruit chunks in the purée for the best blend of creamy and juicy.
- Don’t skip chilling: A thoroughly chilled custard base ensures smooth, creamy results when churning.
- Shortcut options: In a hurry? Try a Philadelphia-style (eggless) base for a quick version. No ice cream maker? Use sweetened condensed milk and whipped cream for a no-churn method.
- A little vodka or alcohol can help prevent icy texture in the finished ice cream if you’re skipping eggs.
Flavor Variations and Serving Ideas
While classic peach ice cream is a showstopper, creative twists and serving suggestions can make it even more memorable:
- Add a swirl: Ripple through a peach jam or compote before freezing for extra fruitiness.
- Liven it up with herbs: Stir in a handful of chopped basil or mint leaves for brightness.
- Boozy boost: Mix in a splash of amaretto, bourbon, or peach schnapps for a grown-up take.
- Crumble topping: Sprinkle on granola, crushed ginger cookies, or crumbled shortbread.
- Serve as a sundae: Top with fresh whipped cream, more sliced peaches, or a drizzle of honey.
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Frequently Asked Questions (FAQs)
Q: Do I really need an ice cream maker?
A: While the creamiest results come from churning, you can make a no-churn version using whipped cream and sweetened condensed milk. The texture will be less dense but still delicious.
Q: Can I use frozen peaches?
A: Yes! Thaw and drain well before cooking down with sugar. You may need to cook a bit longer to evaporate extra water.
Q: Should peaches be peeled first?
A: It’s optional. The skin is softened during cooking and puréeing, lending the ice cream a blush color. For the smoothest possible texture, peel beforehand.
Q: Why use buttermilk?
A: Buttermilk’s subtle tang helps balance the sweetness of peaches and cream, keeping the finished ice cream bright and not overly rich.
Q: How do I avoid icy ice cream?
A: Cook peaches to remove excess water, thoroughly chill the base, and ensure your ice cream maker insert is cold. For eggless versions, a small amount of alcohol can help.
Homemade Peach Ice Cream Nutritional Info (per serving)
| Nutrient | Per Serving (1/8 batch) |
|---|---|
| Calories | ~275 kcal |
| Fat | 20g |
| Sugar | 22g |
| Protein | 3g |
Note: Values estimated for 8 servings per batch. Actual values may vary.
Tips for the Best Homemade Ice Cream Experience
- Let ice cream rest: After churning, freeze for at least 4 hours for easier scooping and best texture.
- Use in-season fruit: The riper and juicier the peaches, the more flavor-packed your ice cream.
- Storing: Keep in an airtight container, freeze up to 2 weeks for best quality. If ice cream hardens, let it sit at room temperature for several minutes before scooping.
Why You’ll Love This Recipe
- It’s simple: Straightforward steps, easy-to-find ingredients, and no fancy equipment besides a standard ice cream maker.
- It’s versatile: Adaptable for no-churn or eggless versions.
- It’s delicious: Creamy, ripe, and packed with real peach flavor in every spoonful.
- It’s nostalgic: Brings back memories of summer family traditions, wherever you make it.
Ready to Make Your Own?
Homemade peach ice cream is more than a dessert; it’s a memory maker. With fresh fruit, dairy, and a dash of patience, you can bring this Pioneer Woman favorite into your own kitchen every summer.
- Simmer peaches and a bit of sugar in a small pot until soft.
- Blend or mash, leaving some texture. Cool slightly.
- Heat remaining sugar, cream, and a pinch of salt in a pot until dissolved (do not boil).
- Whisk egg yolks and temper by drizzling in hot cream, then return all to the pot. Stir until thick.
- Strain into a bowl, stir in buttermilk and peach puree. Cool to room temperature.
- Refrigerate base at least 4 hours or overnight.
- Churn in an ice cream maker and freeze until scoopable.
FAQs About Homemade Peach Ice Cream
Q: What’s the best way to pick peaches for ice cream?
Look for ripe peaches that are fragrant and yield slightly to gentle pressure. Overripe peaches work perfectly, since they’ll be cooked down and puréed anyway.
Q: How long does peach ice cream last in the freezer?
Homemade ice cream keeps best for up to two weeks. Place plastic wrap directly on the surface to prevent ice crystals and store in an airtight container for ultimate freshness.
Q: Can I double this recipe?
Absolutely. If you have a large-capacity ice cream maker, double all ingredient amounts. Chill and churn in two batches if needed for optimal texture.
Q: Is this recipe gluten free?
Yes, the basic recipe contains no wheat or gluten ingredients. Always check the labels on your cream and buttermilk for added thickeners if sensitive.
Make It Your Own—Final Notes
Whether you serve homemade peach ice cream in classic cones, stacked between cookies, or as part of a sunny summer sundae, you’re making more than a treat—you’re making memories. Enjoy every creamy, fruity bite!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36699257/peach-ice-cream/
- https://www.thetakeout.com/1924631/ree-drummond-favorite-homemade-ice-cream-flavor-peach/
- https://www.tastingtable.com/1771596/ree-drummond-favorite-ice-cream-flavor-homemade-peach/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10249/vanilla-ice-cream-with-basil-peach-topping/
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