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Fresh Georgia Peach Ice Cream

Fresh Georgia peach ice cream with real fruit is churned into a thick, creamy no-fuss frozen treat. Sweet peaches release juices, get folded into a vanilla cream base, then churned for smooth scoops.
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Prep Time 25 minutes
Cook Time 45 minutes
chilling + freezing 6 hours 30 minutes
Total Time 7 hours 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Fresh peach ice cream base
  • 4 cup fresh peaches, peeled and diced Use ripe, sweet peaches for the best flavor.
  • 0.5 cup granulated sugar Used for macerating the peaches.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.25 salt Pinch amount.
  • 0.5 cup granulated sugar Remaining sugar for the custard base.

Equipment

  • 1 ice cream maker

Method
 

Macerate the peaches
  1. Toss the diced peaches with 0.5 cup sugar and 1 tbsp lemon juice in a bowl, then let sit for 30 minutes at room temperature until syrupy.
  2. Mash about half the peaches with a fork or potato masher, leaving the rest in chunks so you keep visible fruit texture.
Make the cream base
  1. Whisk together the heavy cream, whole milk, the remaining 0.5 cup sugar, vanilla extract, and salt in a large bowl until the sugar dissolves.
  2. Stir the mashed and chunked peaches into the cream mixture to evenly distribute the fruit.
Chill, churn, and freeze
  1. Chill the mixture in the refrigerator for at least 1 hour (up to overnight) until cold.
  2. Churn in an ice cream maker according to the manufacturer’s instructions for about 20–25 minutes until thick and creamy.
  3. Transfer to a freezer-safe container and freeze for at least 4 hours before serving until firm.

Notes

For the smoothest churn, make sure the peach-cream mixture is fully cold before starting the machine. Store covered in the freezer for up to 2 weeks; for best texture, press parchment directly onto the surface. Freeze yes—freeze in an airtight container. Dietary swap: use half-and-half or lactose-free milk to reduce dairy lactose while keeping a creamy texture.