Homemade vanilla ice cream is topped with a fresh peach sauce that just tastes like summer. This ice cream recipe is irresistibly creamy and totally addictive – top with the fresh peach sauce for a sweet treat so good, you’ll never want it to end.
If you’ve never tasted the magic of homemade ice cream in an ice cream maker, you’re seriously missing out. Imagine that store bought stuff taken to like the thousandth degree of deliciousness. After tasting homemade vanilla ice cream, I’ve become a total ice cream snob – the kind from the grocery store just doesn’t do it for me anymore. Trust me when I say, this stuff is worth the effort. It’s creamy, smooth, full of vanilla flavor, and absolutely delicious.
Mmmmm. I like this ice cream so much I could marry it.
Fresh peaches are combined with just a few other ingredients to make a sweet sauce your taste buds will thank you for.Okay, let’s talk about how to make it. This was a collaborative effort between my mom, my sister, and I. And by that I mean they made it and I sat back and took pictures of them and giggled. We followed The Pioneer Woman’s recipe for Cinnamon Ice Cream, but left out the cinnamon and made a few minor adjustments. Note: this would be AWESOME with the cinnamon, but we decided to keep it plain.
Oh and the part about using a mesh strainer … if you don’t have a mesh strainer, you could use our resourceful method of a cheese cloth + tongs (not recommended). Haha I just love family time, don’t you?
Save RecipeIngredients
- 3 cups half-and-half
- 2 cups sugar
- 3 teaspoons vanilla extract
- 9 whole egg yolks
- 3 cups heavy cream
- For the peach sauce:
- 1/2 cup water
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 3 cups fresh peaches, peeled and diced
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- For the ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it to combine and add vanilla. Stir the mixture and heat it until it's very hot but not boiling.
- Meanwhile, add the egg yolks to a medium bow and whisk them vigorously for about 2 minutes, until the yolks are slightly lighter in color.
- Grab a ladle or two of the hot half-and-half mixture and pour it slowly into the yolks, whisking them constantly to temper the eggs. When it's mixed in, slowly pour the entire egg mixture into the pan with the half-and-half, stirring with a spoon. Stir and cook it for 2 minutes or so, until the mixture is thick enough to coat the spoon.
- Strain the custard in a fine mesh strainer over a clean glass bowl. Don't worry if it's a little lumpy!
- Add the heavy cream to the bowl and stir it all together. Chill the mixture for an hour or so, then pour it into the ice cream machine. If it doesn't reach the fill line, add milk until it does. Process it according to your machine's directions.
- Transfer it to a freezer container and freeze for several hours or overnight until it's frozen firm.
- For the peach sauce: Combine water, sugar, and cornstarch in a saucpan; bring to a boil over medium heat. Add the diced peaches and simmer for 2 minutes.
- Remove from heat and stir in vanilla extract and cinnamon, if using. Use an immersion blender to blend the mixture, or transfer it to your blender if you want a syrup consistency.
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