Sweet & savory country cooking from my table to yours!


Peaches and Cream Ice Cream

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Well…the hot month of July, also National Ice Cream month, is so quickly getting away from me.  I meant to post a few ice cream recipes by now but it just hasn’t happened.  It’s suppose to reach 95 degrees here in Kentucky this weekend.  I don’t mean to rush the seasons by, but by golly I can’t wait until Fall gets here.  Fall is my most favorite season and I’ve already got so many Fall recipes in my head that I want to find time to post, but anyhow…. back to reality, it is July and in the 90’s here, so I thought I’d better post another ice cream recipe.  

I make a Peaches and Cream pie recipe that I really like.  It has a custard like filling and just a hint of cinnamon which really compliments the peaches, so I thought it would be great to make a Peach Ice Cream that would have a hint of cinnamon and a custard base.

I knew that I did not want to make a batch of plain Vanilla Ice Cream and just toss in some peaches. Therefore, I mashed some ripe peaches and added them to my custard base.  I wanted the ice cream to be peach flavored, not just bites of peaches here and there.  I added fresh diced peaches to the mix later when I churned the ice cream.  The second thing I wanted was to cook a homemade custard with a hint of cinnamon in it for my custard base, sort of like the custard like filling in my peach pie, so I added a touch of cinnamon.   So, there you have it…I went to work in the kitchen, on this easy but creamy and full of peach flavor ice cream.

Here’s how I made it…

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First I prepared my ingredients, so I whisked some egg yolks into a bowl, (big enough to hold at least 1 1/2 cups of liquid), and set them aside…. peachesandcreamicecream - 8

Next I whisked some cornstarch into some half and half and set that aside…

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Then in a medium bowl, I mashed some really ripe peaches and set them aside…

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Then in a separate bowl, I diced some ripe peaches and set them aside too….

Now I was ready to make my custard base…

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First I added some sugar, half and half (with cornstarch), heavy whipping cream, vanilla, salt, cinnamon and mashed peaches to a medium sauce pan…

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I whisked all the ingredients together…

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I cooked the mixture over medium heat, whisking constantly…

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Until it came to a bubbling boil and started to thicken…

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Then I removed the pan from the heat for a minute.  I poured about one cup of the hot mixture in with the egg yolks…

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And whisked it constantly for a few seconds, so as not to cook the eggs, (this is called tempering)…

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Then I added the egg mixture back into the saucepan…

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And I brought the mixture back to a boil while whisking constantly, and cooked it for about one minute.  Then I removed it from the heat and placed the mixture in my freezer for about one hour to totally chill…

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After I chilled the mixture, I added more half and half to it…

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And whisked it together…

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Then I poured the mixture into a large measuring bowl with a pour spout and added my diced peaches…

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And lastly, I poured the mixture into my ice cream maker and turned it on for about 20 minutes…

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Until it became very thick and creamy…

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Ahhh yes…thick and creamy and full of peaches and flavor…perfect soft serve consistency…

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Okay… I had to have my bowl of ice cream, Soft Serve style, oh yes…my favorite way to eat homemade ice cream… 

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But I froze some ice cream to show you a nice neat picture of the frozen product, since the soft serve looks a little messy, but does anyone really care?  This person sure doesn’t…I just want to dig in…

If you love peaches, you have to try this recipe, and please don’t blame me for the extra three pounds of weight gain….



Peaches and Cream Ice Cream

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 40
  • Cook Time: 10
  • Total Time: 50


A custard based, thick and creamy, Peach Ice Cream with a touch of cinnamon.



  • 1 cup mashed ripe peaches
  • 2 cups diced ripe peaches
  • 4 large egg yolks, slightly whisked
  • 1 1/4 cups granulated sugar
  • 1 cup heavy whipping cream
  • 4 cups half & half, divided
  • 3 tablespoons cornstarch
  • Pinch of kosher salt
  • 1 teaspoon pure vanilla
  • 1/4 teaspoon cinnamon


  1. Dice and mash the peaches in separate bowls and set aside. Whisk the cornstarch into 1 cup of the half and half and set aside. Whisk the egg yolks into a large measuring cup or medium bowl and set aside.
  2. Add the sugar, heavy whipping cream, one cup of half and half with cornstarch, salt, cinnamon, vanilla and mashed peaches to a medium saucepan and whisk to combine. Cook over medium heat while whisking constantly, until mixture comes to a bubbling boil and begins to thicken. Remove the pan from the heat, long enough to temper the eggs. Pour about one cup of the hot mixture into the egg yolks while whisking constantly for about thirty seconds. Add the egg mixture back into the sauce pan and return to the heat. Bring mixture back to a boil and cook for about one minute. Remove the mixture from the heat and place in a freezer to cool for about an hour.
  3. Pour the cooled custard base into a large measuring bowl with a pour spout. Add the remaining three cups of half and half and the diced peaches. Whisk together. Pour into an ice cream machine and churn for about twenty minutes until mixture is thick and creamy.
  4. Serve ice cream soft serve or freeze for at least two hours for frozen firm ice cream.


  • Homemade ice cream has no preservatives. Once it’s frozen, it still maintains its flavor but it’s not as creamy as store bought ice cream.
  • This recipe makes just under two quarts of ice cream.


  • Serving Size: 6



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