Ingredients
Equipment
Method
Make the peach mixture
- Combine diced fresh Georgia peaches, granulated sugar, and fresh lemon juice in a bowl. Let stand for 20 minutes until the peaches look juicy and syrupy.
- Mash about half of the peaches in the bowl, leaving plenty of chunks. You should see a mix of creamy mashed peach and intact pieces.
Build the ice cream base
- In a separate bowl, whisk together heavy whipping cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is mostly dissolved and the mixture looks smooth.
- Stir the peach mixture into the cream mixture. Mix until peach pieces are evenly distributed throughout.
- If using, whisk in egg yolks until incorporated. The base should look slightly thicker and uniform.
Chill, churn, and freeze
- Chill the ice cream mixture for at least 2 hours. Cover and refrigerate until cold throughout.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions. When finished, it should look like soft-serve with a spoonable thick texture.
- Transfer the churned ice cream to a freezer-safe container. Press parchment or plastic wrap on the surface if needed to reduce ice crystals.
- Freeze for 3–4 hours until scoopable. The ice cream should be firm enough to scoop cleanly.
Serve with optional garnishes
- Top with fresh peach slices and mint leaves before serving. Garnish immediately so the fruit stays fresh.
- Serve with waffle cones if desired. The ice cream should be scooped directly into/onto the cones while firm.
Notes
For the best texture, chill the mixture until thoroughly cold before churning; warm base can lead to softer ice cream. Store covered in the freezer for up to 2–3 weeks (freezing is yes). For a dairy-light swap, replace the heavy whipping cream with an equal amount of a high-fat coconut cream and use whole-milk alternative as available, keeping the sugar and vanilla the same.