Brown Sugar Peach Ice Cream

Total Time
Prep 15 mins
Cook 15 mins

Every August the peach tree in our garden is bursting with huge, juicy peaches. I make this at least once a week every summer once that tree gives up its fruit, for family desserts and as gifts for friends.

Ingredients Nutrition


  1. To peaches, add 1/2 cup of the sugar and the lemon juice.
  2. Set aside, covered in refrigerator.
  3. In a medium saucepan combine milk, eggs, and remaining sugar.
  4. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes.
  5. Stir in cream and vanilla.
  6. Chill.
  7. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
Most Helpful

Loved the colour and the taste of this ice-cream. Thanks To U, Mirj Momma, now I can make peach n brown sugar ice-cream whenever I wish to:)

Charishma_Ramchandani August 20, 2002

I didn't have four large peaches, so I used 6 small ones and maybe this was too much because I had more than a quart of mix after adding everything together. I also think that next time I make this, I will use almond extract for a more unusual flavor.

Chris Reynolds June 05, 2007

Fantastic recipe, Mirj! I needed to make more than a quart as I had 12 people to feed. So, I tripled the recipe. I would adjust it just a tad, only because I had liquid left over, and couldn't fit any more into the ice cream freezer. 1. Didn't have fresh peaches, but a friend had just frozen some fresh ones a few weeks ago. We took these and chopped them finely. Used about 5 cups for a triple batch. 2. Didn't do my math right, so didn't have enough whipping cream. Used 3 cups for triple batch. Turned out wonderfully. 3. Used total of 4 1/2 cups of milk. Still had too much liquid. Could probably decrease to about 3 1/2. 4. Don't leave out the lemon juice. The acidity helped blend the flavors together nicely. This will be a summer-time staple at our house. Thanks!

Janet2 September 11, 2005