Homemade Peach Ice Cream

Homemade Peach Ice Cream (Old-Fashioned Ice Cream Maker Recipe)

Making creamy Homemade Peach Ice Cream is the perfect way to use fresh and juicy peaches during the summertime. This recipe is made with the same ice cream base as my Homemade Raspberry Ice Cream, but you swap out the fruit and gelatin for another amazing and delicious flavor.

This ice cream recipe has been in my family for generations, and it’s a tradition to serve it at every family gathering. Now with my own family, it’s becoming a tradition on Sundays to make homemade ice cream on our back porch. Hearing the electric ice cream maker whirring, one can hardly wait for the homemade frozen dessert to be done, knowing the result is a sweet, cool, and refreshing treat.

Making ice cream at home is absolutely worth it. I really have never met anyone who doesn’t like homemade ice cream.

Delicious Fresh Peach Recipes

Step-by-Step Photos of How to Make Homemade Peach Ice Cream

Frequently Asked Questions about How to Make Homemade Peach Ice Cream

What size ice cream maker should I use for this recipe?

This recipe is for a 4-quart capacity ice cream maker.

Can I use frozen peaches instead of fresh peaches?

Yes, but you will need to let them thaw a little bit, so you can cut them into small pieces before adding them to the ice cream mixture. If there are large peach chunks in the mixture, they get caught on the paddle, and the ice cream maker stops before the mixture turns frozen.

Can I make a different flavor than peach for this recipe?

Yes. You can switch out the peach flavors for strawberry, cherry, raspberry, etc. Essentially, any Jello flavor with the same fruit works.

What type of milk is best?

I recommend using at least 2% milk, but if you really like creamy ice cream, whole milk is the best.

How long does it take to make?

My 4-quart ice cream maker took a little over an hour before it stopped spinning, and the ice cream was ready.

How many bags of ice will I need?

Depending upon how warm the temperature is on the day you make the ice cream determines how much ice you will use. I usually go through almost two 10-pound bags of ice from Walmart.

Can I serve the ice cream when it’s done churning, or do I have to put it in the freezer first?

You can serve it either way. When the ice cream is finished churning, the consistency is more like a thick shake, and it will melt quickly on a really hot day. If you have the patience, put it in the freezer and let it become firmer, so it will look like a rounded scoop shape when serving. I really love it when it has time to set up in the freezer, but I also like the milkshake texture when it’s first done.

Chef’s Tools for Peach Ice Cream:

Homemade Peach Ice Cream

Prep time

10 mins

Total time

10 mins

Making creamy Homemade Peach Ice Cream is the perfect way to use fresh and juicy peaches during the summertime.

Author: My Uncle Merwin

Recipe type: Ice Cream/Dessert

Serves: 4 quarts

Ingredients

½ cup boiling water
1 (3-ounce) package of peach Jello
2 cups fresh peaches, peeled and diced very small
A squeeze of fresh lemon juice (3/4 tsp)
1 (12-ounce) can of cold evaporated milk
2 cups granulated sugar
1 pint heavy whipping cream
2% or whole milk (Enough to fill to the designated fill line in the ice cream canister.)
Bags of ice cubes
Rock Salt

Instructions

In a microwave-safe bowl, bring the water to a boil.
Next, whisk in the peach Jello until it has completely dissolved. Set aside to cool down.
Stir in a squeeze of lemon juice (3/4 tsp) to the diced peaches. Set aside.
Add the evaporated milk, granulated sugar, and heavy cream to the 4-quart ice cream canister. Stir until well combined.
Next, add the Jello mixture to the ice cream base. Stir until well combined.
Pour the milk up to the designated fill line of the canister. Stir until well combined.
Add the diced peaches and whisk them into the ice cream base. (Make sure the peaches are diced very small. If there are large peach chunks in the mixture, they get caught on the paddle, and the ice cream maker stops before the mixture turns frozen.)
Next, place the canister in the ice cream bucket and churn according to the manufacturer's instructions.
Serve immediately, or transfer to an airtight container and freeze for approximately 2 hours for a firmer texture.
Enjoy!