Print

Creamy Homemade Peach Ice Cream Recipe with Cinnamon Graham Swirl

creamy homemade peach ice cream - featured image
Print Recipe

A smooth and creamy peach ice cream with a nostalgic cinnamon graham cracker swirl, perfect for summer gatherings and easy to make at home.

Ingredients

Scale
  • 3 cups fresh peaches, peeled and chopped
  • 3/4 cup granulated sugar (adjust to taste)
  • 1 cup whole milk
  • 2 cups heavy cream
  • 4 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup graham crackers, crushed
  • 2 teaspoons ground cinnamon
  • 1/4 cup sugar (for cinnamon graham swirl)
  • Pinch of salt (optional)

Instructions

  1. Peel and chop about 3 cups of ripe peaches. To peel easily, blanch the peaches in boiling water for 30 seconds, then plunge into ice water to remove skins. Toss peaches with 1/4 cup sugar and lemon juice, then set aside for 15 minutes to macerate.
  2. In a medium saucepan, combine 1 cup whole milk and 2 cups heavy cream. Heat over medium until warm but not boiling (about 170°F or 77°C).
  3. Whisk together 4 egg yolks with 1/2 cup sugar until pale and slightly thickened.
  4. Slowly pour about half the warm milk mixture into the egg yolks, whisking constantly to temper. Return mixture to saucepan with remaining milk and cream.
  5. Cook over low heat, stirring constantly, until custard thickens slightly and coats the back of a spoon (about 170-175°F or 77-80°C).
  6. Strain custard through a fine mesh sieve into a clean bowl to remove cooked egg bits. Stir in 1 teaspoon vanilla extract. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
  7. Blend the macerated peaches with their juices until smooth but slightly chunky.
  8. Stir peach puree into chilled custard. Pour mixture into ice cream maker and churn according to manufacturer’s instructions (usually 20-30 minutes).
  9. While churning, mix 1 cup crushed graham crackers with 2 teaspoons cinnamon and 1/4 cup sugar.
  10. Add cinnamon graham mixture gradually during the last few minutes of churning, folding gently to preserve crunch.
  11. Transfer ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.

Notes

Add the cinnamon graham swirl during the last few minutes of churning to keep it crunchy. Chill the custard thoroughly before churning for the best texture. Use fresh peaches for optimal flavor, or thaw and drain frozen peaches if out of season. For a no-churn version, fold peach puree and cinnamon graham crumbs into sweetened condensed milk mixed with whipped cream and freeze for 6-8 hours.

Nutrition

Keywords: peach ice cream, homemade ice cream, cinnamon graham swirl, summer dessert, creamy ice cream, easy ice cream recipe

Find it online: https://chrisfeasts.com/creamy-homemade-peach-ice-cream-recipe-with-cinnamon-graham-swirl-easy-and-delicious/