Roasted Peach Ice Cream is a delicious and creamy homemade ice cream flavored with roasted peaches and fragrant vanilla bean. Roasting the peaches intensifies the flavor and reduces moisture for a creamier texture.
Like tomatoes, peaches really are only worth eating when they’re in season. I eat as many as I can while the gettin’ is good. I have to indulge enough to carry me through to next summer!
I mostly prefer them as they are, in all their fuzzy, juicy glory. But hey, why not create a truly summery treat while peaches are bountiful?
There’s nothing more summery than a perfect peach, except maybe a delicious scoop (or three) of homemade ice cream.
Ice Cream recipes are generally very simple with a fairly short list of ingredients. I mean, basically, it’s just frozen cream. But of course there’s plenty of chemistry working behind the scenes in every ice cream recipe.
If you’re a geek like me and enjoy the science behind a recipe, you should visit this post about making Homemade Ice Cream. But first, lets make homemade peach ice cream.
We want peach ice cream with great peach flavor but without chunks of rock-hard frozen peach. How do we do that?
Tips for making creamy and flavorful Peach Ice Cream:
- Juicy peaches are a joy to eat. But too much water from the peaches will dilute the flavor of the ice cream and give the ice cream an icy, crystallized texture.
- Roasting the peaches is a great solution to both problems.
- Roasting concentrates the peach flavor and reduces the amount of water.
- Once the peaches are done roasting, roughly chop them to a chunky puree texture.
- Stir the peaches into the warm ice cream base. As the custard chills it will be infused with flavor from the peaches.
Scroll through the step by step photos to see how to make great Roasted Peach Ice Cream:
If you love this recipe as much as I do, I would really appreciate a 5-star review.
- 4 medium (about 1.5 pound) ripe peaches, peeled and pitted
- 1 1/2 cups (12 oz, 360 ml) whole milk
- 1 1/2 cups (12 oz, 360 ml) heavy cream
- 1 vanilla bean, split
- 6 egg yolks
- 1 cup (8oz, 224g) granulated sugar
- pinch of salt
- Preheat the oven to 350°F. Chop the peaches into 1/2" chunks, spread them on a lightly oiled or parchment lined roasting pan or sheet pan. Roast the peaches for 20 minutes until most of the juices are absorbed and they are a little brown around the edges. Use a spatula to roughly chop the peaches. Set aside the peaches while you make the ice cream base.
- Combine the milk, cream and vanilla bean in a small saucepan. Heat the milk mixture over medium high heat until scalding hot.
- While the milk heats up, whisk together the yolks, sugar and salt in a small bowl.
- Once the milk mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a boil. Remove from the heat and strain into a bowl. Scrape the seeds from the pod and stir them into the custard. Return the pod to the custard. Stir the roasted peaches (and any accumulated juices) into the ice cream base.
- Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Discard the vanilla pod (or save it to make vanilla sugar) from the custard. Freeze according to the directions for your ice cream machine. As the ice cream churns, the chunks of peach will be broken down into the ice cream.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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