Summer is the perfect time for indulging in homemade ice cream, and what could be more delightful than peach frozen custard? This recipe promises a creamy, delectable treat, enriched with the natural sweetness of fresh peaches. It’s not just ice cream; it’s an experience that brings the essence of summer to your spoon! I love any fruit based custard on a warm summer night. With juicy peaches that are in season though, you’re in for a real winner right here.

peach frozen custard being scooped into bowls

The Chemistry of Frozen Custard

Custard is an emulsion, a mixture of milk fat and water held together by egg yolks. When you heat the mixture, the proteins in the egg yolks unfold and set, creating a thick, creamy texture. The key is to heat slowly and evenly to prevent the eggs from scrambling. Chilling the mixture before churning allows the flavors to meld and ensures a smoother texture when frozen.

What makes frozen custard different than ice cream?

Frozen custard, unlike traditional ice cream, contains egg yolks, which create a richer, creamier texture. This ingredient also contributes to a smoother mouthfeel and a more luxurious dessert experience.

How long does homemade custard take to freeze?

For optimal consistency, homemade custard should be churned in an ice cream machine until it reaches a soft-serve texture, which typically takes 20-30 minutes. Afterwards, its best to let it set in the freezer for at least two hours to firm up.

Can you use frozen peaches instead of fresh in this recipe?

Absolutely! Frozen peaches can be convenient and equally delicious alternative to fresh peaches. Just make sure to thaw and drain them well to avoid excess water in your custard.

What’s the best way to store homemade frozen custard?

Store your homemade frozen custard in an airtight container in the freezer. It can last up to 3 months, but is best consumed with the first month for optimum freshness and texture.

How to temper eggs

  • Heat the cream, milk and sugar in a sauce pan
  • Crack and separate the egg yolks into a bowl, then whisk them up
  • Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
  • Repeat that process 5 times
  • Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream

By following this process, you will cook the egg yolks without having to worry about them solidifying.

slowly pouring the hot cream mixture into the egg yolks
slowly pouring the egg yolk mixture into the hot cream mixture

What is in peach frozen custard?

Heavy whipping cream

The foundation of our custard, it provides richness and creamy texture.

Whole milk

Adds lightness to the custard, balancing the fat from the cream.

Granulated sugar

Sweetens the custard and lowers the freezing point, aiding in a smoother texture.

Egg yolks

The key to custard’s signature texture, egg yolks thicken the mixture and add a velvety feel.

Vanilla extract

Enhances the flavor, adding subtle, sweet aroma.

Fine sea salt

A pinch of salt intensifies the overall taste, highlighting the sweetness and depth of flavors.


The star ingredient, peaches add fresh, fruity dimension to the custard.

Can custard be made ahead of time?

Yes! It can be made and left in the fridge for up to 2 days before churning.

Recommended Equipment

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Peach Frozen Custard

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Servings: 6 servings
This will be the creamiest homemade ice cream you will ever make, then add fresh peaches for the ultimate summer treat!


  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1 cup chopped peaches, juices strained out


  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add vanilla and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  • Once cooled, churn in an ice cream machine until frozen
  • Fold in peaches, after adding toppings its best to let set in the freezer for another two hours


Calories: 484kcal Carbohydrates: 38g Protein: 6g Fat: 35g Saturated Fat: 21g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Cholesterol: 289mg Sodium: 52mg Potassium: 159mg Sugar: 38g Vitamin A: 1492IU Vitamin C: 0.5mg Calcium: 126mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.