Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 pounds ripe peaches, pitted and cut into wedges
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon fine sea salt, for roasting
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt, for the custard
Do This
- 1. Roast peach wedges with brown sugar, lemon juice, melted butter, and salt at 400°F for 25 to 30 minutes.
- 2. Cool the peaches, then puree about 1 cup of the roasted peaches and finely dice the rest for fruit pieces.
- 3. Warm cream, milk, sugar, vanilla bean seeds, vanilla pod, and salt until steaming.
- 4. Temper egg yolks with the hot cream mixture, then cook the custard to 170°F to 175°F.
- 5. Strain the custard, stir in vanilla extract and peach puree, then chill at least 4 hours.
- 6. Churn in an ice cream maker for 20 to 25 minutes, adding diced roasted peaches during the last 2 minutes.
- 7. Freeze in a covered container for at least 4 hours before scooping.
Why You’ll Love This Recipe
- Deep summer peach flavor: Roasting concentrates the peaches, caramelizes their edges, and brings out their natural sweetness.
- Classic vanilla bean custard base: Egg yolks, cream, and real vanilla bean create a smooth, fragrant ice cream with a rich, scoopable texture.
- Tender fruit in every bite: Small roasted peach pieces are folded in at the end, so you get soft, jammy pockets instead of icy chunks.
- Special but approachable: The method is simple enough for home cooks, with clear temperatures and timing to help you get a creamy result.
Grocery List
- Produce: 1 1/2 pounds ripe peaches, 1 lemon
- Dairy: Heavy cream, whole milk, unsalted butter, large eggs
- Pantry: Light brown sugar, granulated sugar, fine sea salt, 1 vanilla bean, pure vanilla extract
Full Ingredients
For the Roasted Peaches
- 1 1/2 pounds ripe peaches, about 5 medium peaches, pitted and cut into 1/2-inch wedges
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, melted
- 1/8 teaspoon fine sea salt
For the Vanilla Bean Custard
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Optional Finishing Touches
- 1 tablespoon peach liqueur or vodka, optional, to help keep the fruit pieces extra soft in the freezer
- Fresh peach slices, for serving
- Crushed vanilla wafers or shortbread cookies, for serving
Step-by-Step Instructions
Step 1: Prepare the peaches for roasting
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Add the peach wedges to the baking sheet, then sprinkle with the light brown sugar, fresh lemon juice, melted butter, and 1/8 teaspoon fine sea salt. Toss gently until the peaches are evenly coated, then spread them into a single layer so they roast instead of steam.
Step 2: Roast until caramelized and jammy
Roast the peaches for 25 to 30 minutes, stirring once halfway through, until the fruit is tender, glossy, and slightly browned at the edges. The juices should look syrupy and a little thick. Let the peaches cool on the baking sheet for 15 minutes. Measure out about 1 cup of the roasted peaches and their syrup for the custard base. Finely dice the remaining roasted peaches into 1/4-inch pieces and refrigerate them until ready to use.
If you are using the optional peach liqueur or vodka, stir it into the diced roasted peaches after they cool. This small amount will not make the ice cream taste boozy, but it helps the fruit pieces stay more tender once frozen.
Step 3: Warm the vanilla cream mixture
In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, the scraped vanilla bean seeds, the vanilla bean pod, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges of the pan, about 5 to 7 minutes. Do not let it boil. Remove the pan from the heat and let the vanilla steep for 10 minutes.
Step 4: Whisk and temper the egg yolks
In a medium heatproof bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar for 1 to 2 minutes, until the mixture looks slightly lighter and smoother. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly. This gentle step, called tempering, warms the yolks without scrambling them.
Step 5: Cook the custard to the right temperature
Pour the tempered yolk mixture back into the saucepan with the remaining warm cream. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens slightly and reaches 170°F to 175°F on an instant-read thermometer, about 6 to 9 minutes. The custard should coat the back of the spatula, and a line drawn through it with your finger should hold cleanly. Do not boil the custard, because boiling can cause the eggs to curdle.
Step 6: Strain, blend, and chill the base
Set a fine-mesh strainer over a clean bowl and pour the custard through it. Discard the vanilla bean pod. Add the 1 cup roasted peaches and syrup to the strained custard, along with the vanilla extract. Blend with an immersion blender until smooth, or transfer carefully to a blender and blend on low speed until creamy. Cover the bowl and refrigerate until very cold, at least 4 hours or up to 24 hours. For the smoothest texture, the base should be 40°F or colder before churning.
Step 7: Churn the ice cream
Pour the chilled peach vanilla custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes. The ice cream should look thick, creamy, and similar to soft serve. During the last 2 minutes of churning, add the chilled diced roasted peaches so they distribute evenly without breaking down completely.
Step 8: Freeze until scoopable
Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to help prevent ice crystals, then cover with a lid. Freeze for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before serving for the creamiest texture.
Pro Tips
- Use ripe but not mushy peaches: The best peaches should smell fragrant and give slightly when pressed. Very soft peaches can release too much water.
- Roast in a single layer: Crowding the pan traps steam and makes the peaches watery instead of caramelized.
- Chill the base thoroughly: A very cold custard churns faster, which creates smaller ice crystals and a smoother texture.
- Dice the fruit small: Pieces around 1/4 inch stay more tender and easier to scoop than large chunks.
- Watch the custard temperature: Pull it from the heat at 170°F to 175°F. If it goes much hotter, the yolks may scramble.
Variations
- Peach cobbler style: Fold in 1/2 cup crushed shortbread cookies or vanilla wafers during the last minute of churning along with the diced peaches.
- Honey roasted peach: Replace 2 tablespoons of the brown sugar with 2 tablespoons honey before roasting for a floral, golden sweetness.
- Ginger peach vanilla: Add 1 teaspoon finely grated fresh ginger to the peaches before roasting for a warm, lightly spicy finish.
Storage & Make-Ahead
Store the ice cream in an airtight freezer-safe container with parchment pressed directly against the surface for up to 2 weeks. For the best texture, keep it in the back of the freezer where the temperature is most consistent. The roasted peaches can be made up to 2 days ahead and refrigerated in a covered container. The custard base can also be made up to 24 hours ahead before churning. If the ice cream becomes very firm after several days, let it rest at room temperature for 10 to 15 minutes before scooping.
Nutrition (per serving)
Calories: 405 kcal | Carbs: 37g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Fiber: 1g | Sugar: 36g | Sodium: 125mg | Cholesterol: 203mg
