Plan ahead if you want to make Fresh Peach Ice Cream. Fresh peach purée and cream mixtures need to chill overnight before being churned into ice cream.


6 medium peaches, peeled, pitted and cut into ½-inch pieces

1 cup granulated sugar, divided

1½ teaspoons fresh lemon juice

Pinch salt

1 teaspoon vanilla extract

½ teaspoon almond extract

1 cup whole milk

1¼ cups heavy whipping cream

4 large egg yolks

Day 1 – peach mixture, custard mixture (both mixtures will be refrigerated overnight)

For the peach mixture: in a medium saucepan, combine peaches with ½ cup sugar, lemon juice and salt. Let stand for 2 hours, then heat over medium-low heat, stirring occasionally, for 3 to 5 minutes, or until peaches are tender. Remove from heat and cool to room temperature; stir in almond extract. Cover, then refrigerate overnight

For the custard mixture: with a wooden spoon, in heavy non-reactive saucepan, heat the milk, cream and remaining sugar over low heat, stirring until the sugar dissolves. In a separate bowl, whisk the egg yolks until lightened. Slowly pour the warmed milk mixture into the egg yolks, a little at a time, stirring constantly to prevent curdling. Pour mixture back into saucepan and simmer gently over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Pour mixture through a fine mesh sieve into a bowl; add extracts, stirring occasionally as it cools. When cool, place a piece of plastic wrap on the surface of the mixture to prevent a skin from forming, then refrigerate overnight.

Day 2 – Making the ice cream

Strain the chilled peach mixture, reserving the liquid. Return strained peach solids to the refrigerator to keep cold. Combine the peach liquid with the chilled milk mixture. Pour the milk/peach mixture into the canister of a two-quart ice cream maker and process according to manufacturer’s instructions until the mixture resembles soft-serve ice cream. At this point, stir in cold peach solids, then continue to process ice cream for another minute, or two. Transfer ice cream into an airtight container and freeze until firm, about 2 hours. Makes about 1 quart.