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Two of the best summer flavors come together in this deliciously creamy Strawberry Peach Ice Cream! An old-fashioned custard base is blended with fresh peach puree, and swirled and studded with strawberry goodness.
We are super excited to be working with Eggland’s Best in 2018 to create a dozen delicious sponsored recipe posts to keep you drooling!
I scream, you scream.
For homemade ice cream!
I don’t know about you guys, but I could eat ice cream as a meal any time, any day. There are days when that’s actually happened -and I call that adulting. With July being National Ice Cream Month, there’s a good chance history will repeat itself.
Especially if this nasty heat continues. Which it will. This is Florida.
Make your own Strawberry Peach Ice Cream!
OK, so let’s talk ice cream. What’s your flavor??
Thinking back to my childhood and how my tastes have evolved is an eye-opening look into growing up.
As a kid, Nana constantly had ice cream in the freezer – usually multiple flavors since we liked to switch it up. Her go-to’s were always butter pecan, tin roof sundae, and Neapolitan. I loved them all, but Neapolitan was great since it offered 3 flavors at once.
Back in the day, my eating order was strawberry-vanilla-chocolate, since I liked to save the best for last. Today, that order is completely flipped.
In addition to mint chocolate chip and pistachio, strawberry ice cream is now where I gravitate with my waffle cones.
Even though our Florida strawberries are famously in season in winter, I’ve always considered the berries to be more of a summer fruit. They’re bright and happy and look so festive in every patriotic dessert – they’re a natural fit.
Pairing them with fresh, sweet Georgia peaches in this ice cream is pure heaven, by the way.
The base of the ice cream is a peach flavored custard, infused with an easy peach puree. When churned, chopped peaches and strawberries are added, and there is, of course, a saucy strawberry swirl that’s about more than just looks.
Each scoop is a totally unique blend of these three elements, and each bite is oh so good!
It’s not often that I make ice cream, just for the fact that buying it is so much faster. Like instant gratification faster.
And I usually forget to freeze my ice cream churn attachment for my stand mixer, so. There’s that.
I know how easy no-churn ice cream is, but guys you must try this Homemade Strawberry Peach Ice Cream recipe.
The little bit of extra effort (i.e. cooking the custard base) is completely worth it when you eat that first spoonful.
This ice cream is so creamy and silky, and finding those frozen bits of fruit inside is like a treasure hunt.
Not only is the extra effort worth it in flavor, the classic French custard base provides extra nutrients you wouldn’t expect in ice cream!
At least – if you use my favorite Eggland’s Best eggs.
Compared to ordinary eggs, using Eggland’s Best eggs in this recipe will more than double your omega-3s and triple your vitamin B12 intake. And if you’re spending an active hot summer day outside and can’t stay away from the ice cream? Eggland’s Best eggs are also an excellent source of vitamins B2 & B5 – also known as what breaks down your food into energy.
I’m not saying you should eat this homemade ice cream for lunch…I’m just saying you could get away with it once or twice.
How to make homemade Peach Ice Cream with a strawberry swirl:
- 1. First, combine heavy cream, milk, sugar, and vanilla in a medium saucepan. Simmer the mixture until the sugar is melted. Remove from the heat and set aside.
- 2. Whisk together the egg yolks, sugar, and salt. Temper the mixture by slowly drizzling some of the warm cream mixture into the bowl, whisking constantly to avoid curdling. Pour the mixture back into the saucepan and simmer for 6-8 minutes, stirring constantly, until thick.
- 3. Strain custard into a bowl and let cool, stirring occasionally. Stir the custard into a bowl with chilled peach puree until combined. Cover and chill 1-2 hours.
- 4. Pour the ice cream base into your ice cream maker and churn. When the ice cream is almost churned, add chopped peaches and strawberries and mix an additional 2-3 minutes until well combined.
- 5. Transfer half of the ice cream into a large loaf pan. Dollop half of the strawberry sauce on top and swirl it through the ice cream with a butter knife. Repeat with the remaining ice cream and sauce. Cover and freeze about 2 hours.
Enjoy peach season to the fullest with these amazing peach dessert recipes!
- Mini Strawberry Peach Pavolvas
- Peach Pomegranate Mojito Granita
- Cinnamon Ginger Peach Crisp
- Strawberry & Peach Coffee Cake
- Sweet Peach Thyme Shortcakes
Strawberry Peach Ice Cream
- 2 1/2 cups fresh or frozen peaches from about 5 peaches, peeled and chopped
- 1/3 cups granulated sugar
- 1/2 lemon juiced
- 2 cups strawberries fresh or frozen, chopped; divided
- 1/4 cup granulated sugar
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar divided
- 2 teaspoons vanilla bean paste or vanilla extract
- 6 Eggland’s Best egg yolks
- Pinch kosher salt
- Combine chopped peaches, sugar, and lemon juice in a large bowl. Cover the bowl and allow to macerate in the refrigerator for 1-2 hours.
- Drain the peach through a fine mesh sieve into another bowl, reserving the juice with 3/4 of the peaches. Set aside the remaining 1/4 in a bowl in the refrigerator.
- Use a blender to puree the peach-juice mixture. Cover and chill again while you make the ice cream base.
- Combine 1 1/2 cups strawberries, sugar, lemon zest and juice in a small saucepan set over medium heat. Bring to a boil, then reduce heat to medium-low and simmer 8-10 minutes until thick. Use a fork or potato masher to crush larger chunks of berries.
- Remove from the heat and allow to cool to room temperature. Refrigerate covered until ready to use.
- Place remaining 1/2 cup chopped strawberries in the bowl with the reserved peaches in the fridge.
Ice Cream Base:
- Combine cream, milk, 2/3 cup sugar, and vanilla in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally; remove from heat and set aside.
- Whisk together egg yolks, remaining 1/3 cup sugar, and salt in a large bowl. Slowly ladle in 1 cup of warm cream mixture, whisking constantly to temper. Pour the contents of the bowl back into the saucepan and simmer over medium-low heat for 6-8 minutes, stirring constantly, until thick enough to coat a wooden spoon.
- Strain custard through a fine mesh sieve into a bowl set in a larger bowl of ice water. Let cool, stirring occasionally. Stir the custard into the bowl with the peach puree until combined. Cover with plastic wrap and chill 1-2 hours, ideally until it reaches 65 degrees F.
- Pour the peach ice cream base into your ice cream maker and churn according to manufacturers instructions. When the ice cream is almost churned (about 18-20 minutes in), add the reserved chopped peaches and strawberries and churn an additional 2-3 minutes until well combined.
- Transfer half of the ice cream into a large loaf pan or freezer-safe container. Dollop half of the strawberry sauce on top and swirl it through the ice cream with a butter knife. Repeat with the remaining ice cream and sauce. Cover and freeze about 2 hours before serving.