Ingredients
Equipment
Method
Macerate and prep the peaches
- Toss the diced fresh peaches with 1/4 cup granulated sugar and the lemon juice, then let macerate for 30 minutes until glossy and juicy.
- Blend 2 cups of the macerated peach mixture until smooth, then leave the remaining peaches chunky so you have visible pieces for later.
Make the custard
- Heat the heavy cream and whole milk in a Dutch oven until steaming, then whisk slowly into the egg yolks beaten with the remaining 1/2 cup granulated sugar.
- Return the mixture to the heat and cook to 175°F, stirring constantly until it thickens enough to coat the back of a spoon.
- Strain the custard and stir in the vanilla extract, cinnamon, and the blended peach puree until smooth and fragrant.
Chill
- Cool the custard completely over an ice bath until no longer warm, watching for the mixture to thicken slightly as it chills.
- Refrigerate for at least 2 hours until cold throughout.
Churn and freeze
- Churn the chilled custard in an ice cream maker until it reaches soft-serve consistency, then add the chunky peach pieces during the last 5 minutes so they stay suspended.
- Transfer to a freezer-safe container and freeze for at least 2 hours until scoopable.
Notes
Pro tip: strain the custard for a silkier texture before chilling—then reserve chunky peaches so every scoop shows fresh fruit. Store covered in the refrigerator for up to 2 days if partially thawed, or keep tightly wrapped in the freezer for up to 2 weeks. Freezing is yes; texture is best within 1 week. For a lower-fat option, use half-and-half in place of the heavy cream, but expect a slightly softer set.