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Homemade Ice Cream Recipe

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  • 4 fresh (ripe peaches)
  • 1 ½ cups whole milk
  • 2 eggs
  • 2 egg yolks
  • cup sugar
  • cup whipping cream
  • Juice of half a lemon


  • Bring the milk to a gentle simmer in a medium-sized saucepan.
  • While keeping an eye on the milk, whisk the eggs, egg yolks, and ¾ cup sugar in a bowl.
  • Gently whisk in ¼ cup of the warm milk, then return the egg mixture to the saucepan.
  • Keeping the flame low, cook, stirring with a wooden spoon until the mixture is thick enough to coat the back of the spoon, about 15 minutes.
  • Transfer mixture to a bowl, and fold in the whipping cream. Refrigerate until cold.
  • Dice the peeled peaches, then add the remaining sugar and the lemon juice. Refrigerate for two hours.
  • Drain the peach juice into the cream mixture, mix, and pour into the ice cream maker.
  • Process until the mixture starts to set and add the diced peaches.
  • Continue to process a few more minutes to blend the fruit and the cream mixture, then freeze until ready to enjoy.
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