Just made this Southern Creamy Peach Ice Cream and holy smokes it’s dangerously good. Best homemade I’ve ever had!

With this heat lately I’ve been craving real old fashioned ice cream. My neighbor shared her family’s Southern Creamy Peach Ice Cream recipe and I finally tried it over the weekend. Y’all… it did not disappoint. This stuff is rich, super creamy, and tastes like actual summer peaches exploded in every bite. The custard base made with Eagle Brand and eggs takes it to another level it’s way smoother and more scoopable than my usual no cook recipes.

I halved it for my 2-quart ice cream maker and it worked perfectly. Ended up with the creamiest peach ice cream I’ve ever made at home. My kids were fighting over who got the last bowl.

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Ingredients

• 2 large whole eggs

• 4 large egg yolks

• 2 ½ cups granulated sugar (taste after adding peaches and adjust if needed)

• 1 can (14 oz) sweetened condensed milk (Eagle Brand)

• 1 can (12 oz) evaporated milk

• 2 cups heavy cream

• Whole milk (enough to reach your freezer’s fill line — about 3½–4 quarts total volume)

• 1 Tbsp pure vanilla extract

• ¼ tsp salt

• 5 cups fresh ripe peaches, peeled and finely chopped (don’t puree them!)

• Optional: 2–3 Tbsp sugar for macerating the peaches

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Directions

• Peel and chop the peaches into small pieces. I tossed mine with 2 Tbsp sugar and let them sit for 30 minutes. They got nice and juicy highly recommend.
• In a large saucepan, whisk together the eggs, egg yolks, and sugar until well combined. Slowly whisk in the sweetened condensed milk and evaporated milk. Cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (around 170°F). Do NOT let it boil. Remove from heat and let it cool a bit.
  Stir in the heavy cream, vanilla, salt, chopped peaches (with all their juices), and enough whole milk to reach your machine’s fill line. Mix really well.
• Cover and refrigerate the mixture for at least 1 hour (I did 3 hours and it churned beautifully).
• Pour into your ice cream maker and churn according to the instructions. Mine took about 25 minutes in my Cuisinart.
• Transfer to containers and freeze for another 4–6 hours until firm and scoopable.

• The chopped peaches (not blended) give amazing little pockets of fruit don’t skip that.
• Using whole milk to top it off is important for the right texture. I was nervous about the custard step but it’s actually pretty forgiving.
• This ice cream stays surprisingly scoopable straight from the freezer, not rock hard like some homemade versions.
• Flavor is bright from the fresh peaches but rich and creamy from the eggs + Eagle Brand. The touch of salt really brings it together.
• Made half a batch and it still gave us about 2 generous quarts. We ate half the first night.

This is legit a treasured family-style recipe. Tastes like something you’d get at a Southern ice cream stand. I’m already thinking about trying it with fresh strawberries or blackberries next.

If you have an ice cream maker, you need this in your life this summer.