Brown Sugar Peach Ice Cream
Brown sugar peach ice cream is something you’ve got to try while peaches are in season. I like to make it when they’re sweet and ripe, usually in mid to late summer when stone fruit is in full swing.
My recipe uses an ice cream maker (I have a Cuisinart), and it’s got a creamy custard base with brown sugar, vanilla, and buttery caramelized peaches mixed in at the end. It’s rich, silky smooth, and loaded with real peach flavor.
My Tips for the Best Peach Ice Cream
Don’t skip straining the custard. It keeps the ice cream base silky smooth and removes any small pieces of cooked egg that may have formed.
Make sure the custard and peach compote are completely chilled before you churn. If either one is still warm, the ice cream may not freeze properly in the machine.
If you’re using a compressor-style ice cream maker, there’s no need to freeze the bowl. But if your machine has a freezer bowl, make sure it’s been in the freezer for at least 24 hours.
If you like cold summer desserts, check out my homemade coffee ice cream, strawberry ice cream, and homemade vanilla ice cream.
How to Make Brown Sugar Peach Ice Cream
Make the custard: Combine the heavy cream, whole milk, egg yolks, brown sugar, and salt in a medium saucepan. Cook over medium heat while stirring constantly. After about 8 to 10 minutes, the custard should thicken slightly and coat the back of a spoon.
Strain and chill: Remove the custard from the heat, stir in the vanilla, and pour it through a fine-mesh strainer. Cool it in an ice bath for 30 to 60 minutes. Then press plastic wrap directly against the surface and refrigerate for 2 to 4 hours, until completely chilled.
Cook the peaches: Melt the butter in a small skillet, then add the chopped peaches, brown sugar, and cinnamon. Cook for 5 to 7 minutes, stirring occasionally, until the peaches are soft and the brown sugar mixture is slightly thick and syrupy. Let the peach compote cool completely.
Churn the ice cream: Pour the chilled custard into your prepared ice cream maker and churn according to the manufacturer’s directions. Add the cooled brown sugar peaches during the last 3 to 5 minutes.
Transfer the churned ice cream to a freezer-safe container. Freeze for 8 to 10 hours or until completely set.
How to Adapt the Recipe
If fresh peaches aren’t in season, frozen ones will work, too. Just make sure to thaw and drain them first. Use what you’ve got on hand.
If you want a smoother ice cream, use a blender to puree the peach compote before folding it in.
You can also swap the brown sugar for granulated sugar if you’d prefer a more traditional vanilla base, but I love the way the brown sugar and butter bring out the peaches’ sweetness.
And if you like things on the boozy side, add a splash of bourbon to the compote. Just make sure to cook out all the alcohol, so the ice cream doesn’t have any trouble freezing.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 cup light brown sugar, packed
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
For the Peach Compote:
- 1 tablespoon unsalted butter
- 2 cups fresh peaches, peeled and finely chopped (about 3 medium peaches)
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
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Instructions
- You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
Make the Ice Cream Base:
- In a medium saucepan, combine the heavy cream, whole milk, egg yolks, brown sugar, and salt.2 cups heavy cream1 cup whole milk5 large egg yolks1 cup light brown sugar¼ teaspoon salt
- Heat over medium, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes. It should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract.1 tablespoon vanilla extract
- Pour the custard through a fine mesh strainer into a heat-safe bowl.
- Cool the custard in an ice bath for 30 to 60 minutes, then cover with plastic wrap touching the surface. Refrigerate for 2 to 4 hours until fully chilled.
Make the Peach Compote:
- In a small skillet, melt the butter over medium heat. Add the chopped peaches, brown sugar, and cinnamon.1 tablespoon unsalted butter2 cups fresh peaches2 tablespoons light brown sugar¼ teaspoon ground cinnamon
- Cook for 5 to 7 minutes, stirring occasionally, until the peaches are soft and the mixture thickens slightly into a syrup.
- Let the peaches cool completely before adding to the ice cream.
Churn the Ice Cream:
- Once the custard is chilled, pour it into your prepared ice cream maker. Churn according to the manufacturer’s instructions.
- During the last 3 to 5 minutes of churning, add the cooled brown sugar peaches.
Freeze to Set:
- Transfer the churned ice cream to a freezer-safe container. Freeze for 8 to 10 hours or until completely set.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of ice cream. Actual calories will vary.
- This recipe makes about 4–5 cups depending on how much you cook down the peaches.
- Strain the custard to remove any lumps that may have formed.
- Make sure everything is completely chilled before you churn. Otherwise, the ice cream won’t set.
- Store leftovers in an airtight container with plastic wrap or parchment pressed on top. It’s best eaten within 1 to 2 weeks.