Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream Recipe

This recipe for peach ice cream is the best and uses fresh, ripe in-season peaches and a creamy custard base for the perfect summertime treat! Plus, it’s a snap to make in your ice cream maker!

Hellooooo!!  By now you probably all know how much I love peach season…salads, pies, cobblers, chutneys…..I can’t get enough!  So it’s no surprise then that I’m now coming to you with a recipe for homemade peach ice cream. 

Ice cream is one of those things that sounds a bit intimidating to make, but actually isn’t at all. We used to have homemade ice cream at birthday parties growing up made with rock salt and it ‘s still one of my favorite food memories. And while you still can make ice cream the old fashioned way, using ice, rock salt and a lot of mixing (my preschooler did this with his class last year so it’s not as complicated as it sounds), a modern ice cream maker makes this process even easier by doing all the freezing and churning for you.

You can make ice cream a couple of different ways – with a custard base, which uses egg yolks, milk and cream, and sugar, or just regular ice cream, which uses just milk and/or cream and sugar. And, while custard based ice creams take a bit longer to make, the thick, rich, creamy results are by far worth the extra effort.

Homemade Peach Ice Cream

This recipe uses (surprise) a custard base and fresh, ripe peaches, slightly sweetened and pureed to give it a smooth, creamy texture and a delicious summery taste.  I also stray away from using the traditional vanilla here and added a bit of almond extract instead, which compliments the peach flavor and really lets the sweetness of the peaches shine. 

Homemade Peach Ice Cream Recipe

This custard base can really be used with any flavor of ice cream you choose. Making the custard base is a bit of an art, but really just takes time and patience. You have to heat your cream mixture up, and then slowly add a portion of it to your egg yolks and sugar (tempering) before combining everything and heating it some more. Slow and steady wins the race here – after all, no one wants scrambled eggs in their ice cream.

 But, once your custard is made, just cool it in the fridge, combine it with your add ins and flavors (in this case the peach mixture) and you’re good to go!

After churning everything in your ice cream maker, you can choose to eat it right away (soft serve!) or place it in a container to freeze for a few hours.  You can pretty much use any airtight container to freeze it in, or place the ice cream in a small pan and cover the whole thing with plastic wrap (making sure to press the plastic wrap to the top of the ice cream to prevent many ice crystals from forming).

Peach Ice Cream

Peach Ice Cream


  • 4 Large peaches, pealed and chopped

  • 1 Cup sugar, divided

  • 1/2 Teaspoon lemon juice

  • 1/2 teaspoon almond extract

  • 2 Cups heavy cream

  • 1 Cup Whole Milk

  • 5 egg yolks

  • ¼ Teaspoon salt 


  1. Peel and dice peaches and combine them with ½ cup of sugar, lemon juice, and almond extract. Mix well and let the peaches rest in this combo for about 60 minutes, at room temperature, until the mixture is syrupy and the peaches have softened.  (Learn how to easily peel a peach here!)

  2. In a small blender or food processor, puree the peach mixture until smooth.

  3. To make the custard base, heat the cream, milk, 1/4 cup of sugar, and the salt in a saucepan over low-medium heat. Do not let the mixture boil – you don’t want to burn the cream! 

  4. In a large bowl, beat the egg yolks with ¼ cup of sugar until well combined.

  5. Temper the eggs by very slowly adding in ½ cup of the hot cream mixture to the egg mix. Stir continuously for a minute or so, then slowly add another ½ cup of cream.  Continue stirring, then repeat the process once more.

  6. Once the eggs have been tempered, pour them into the saucepan with the remaining custard base and stir over low- medium heat for several minutes (again, don’t bring it to a boil!). You’ll know that the custard is ready when it starts to become thicker and lightly coats the back of a spoon. If you’re using a thermometer, you’re looking for a temperature of about 175.

  7. Using a fine mesh strainer, strain the custard into a clean bowl to remove any lumpy bits of egg that may have formed.

  8. Combine the custard base with the pureed peach mixture and stir well to combine.

  9. Cover and refrigerate the mixture for 2 hours, or until fully chilled. (This is important, since the ice cream will have a hard time setting if it’s not cold when it goes into your ice cream maker.)

  10. Pour the mixture into your ice cream maker and follow the instructions for churning until it starts to thicken and freeze.

  11. Transfer to a container and place in the freezer until frozen. If using a pan, cover well with plastic wrap, making sure to press the plastic wrap to the top of the ice cream. This will prevent ice crystals from forming on the top of your ice cream.

  12. If serving after frozen, allow the ice cream to sit at room temperature for about 5 - 10 minutes after taking it out of the freezer to soften.

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