Beware! If you make this Peach Ice Cream, it will most likely, and quite literally ruin any other ice cream for you, FOREVER! It is so rich and creamy and beyond delicious, you’ll be making it again and again. The fresh peaches mixed with this high-fat ice cream base are a match made in heaven!
This ice cream is best when used with my Quick Peach Jam, grab the recipe here. I am honestly at a loss for words besides the fact that it is simply amazing. I am in love with this ice cream and I simply won’t be buying ice cream ever again!
If you want something just a little more adventurous and adult, try using my Bourbon Brown Sugar Peach Jam where I call for the Quick Peach Jam. It will add great flavor and just elevate it even more! If you do choose to go this route, be sure to give the jam a little extra smash to smooth it out or a quick pulse in a blender or with an immersion blender.
Ice Cream Base:
- Cream Cheese
- Heavy Cream
- Sea Salt
- Corn Syrup
- Peach Jam
Ice Cream Makers
If you have the space to store it and the budget for it, the Breville Smart Scoop is THE BEST maker out there. It churns batch after batch without stopping. And it churns everything from sorbet to gelato!
If you need a more economical option this Cuisinart is a perfect option, you will just be able to churn one batch a day. But if you just want to make ice cream at home once in a while, it is perfect!
Other than that I just don’t have much else to say but, MAKE THIS ICE CREAM! Homemade is always worth it and every time I make this I fall in love all over again. It is just so dang good you won’t want to ever buy ice cream again!
Homemade Peach Ice Cream
- 6 oz Cream Cheese room temp
- 2 1 ⁄2 C Heavy Cream
- 4 T Cornstarch
- 1 ⁄2 t Kosher Salt
- 1 1/2 C Sugar
- 4 T Light Corn Syrup
- 4 C Buttermilk
- 1 ⁄2 C Peach Jam homemade or store-bought
- For the ice cream, first, combine 1⁄4 cup heavy cream with the cornstarch making a slurry.
- Whisk the cream cheese and salt in a medium bowl until smooth.
- Combine the remaining cream, sugar, and corn syrup in a 4-quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Stirring regularly until the sugar is completely dissolved.
- Remove from the heat and whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring until slightly thickened, about 20 seconds. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese and mix until smooth. Stir in the buttermilk and the peach jam.
- Cover mixture and refrigerate until completely cool. 3-4 hours, up to overnight.
- Assemble your ice cream machine and pour 1/2 the ice cream base into the canister. Spin until thick and creamy.
- Pack the ice cream into a storage container, mixing in the jam as you go. Swirl around, but do not mix in completely, you want to leave ribbons of jam visible. Press a sheet of parchment directly against the surface and seal in an airtight container. Freeze until firm, at least 4 hours.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!