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+ servings
5 from 1 vote

Peach Pit Ice Cream

This unusual Peach Pit Ice Cream recipe is made by steeping peach pits in a creamy custard then mixed with peach puree for a strong peachy flavor.  

Course Dessert
Cuisine American
Keyword homemade ice cream, homemade peach ice cream, peach ice cream, peach pit ice cream
Prep Time 20 minutes
Cook Time 15 minutes
chill time 1 day
Servings 8 1/2 cup servings
Calories 344 kcal
Author Janet Barton


  • 4 - 5 large ripe peaches unblemished
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 3 large egg yolks at room temperature


  1. Peel and pit peaches, reserving peach pits.  In a food processor or blender, puree peach flesh with the lemon juice.  You should have about 2 1/4 cup of puree. Cover and refrigerate.

  2. Place pits in a large saucepan along with the cream and milk.  Simmer, covered, over low heat for 20 minutes, being careful not to let the mixture boil. It may look slightly separated because of the acid in the fruit, but don't worry.  Stir in sugar to dissolve and remove from heat. Whisk yolks and add about 1/2 cup of the hot liquid to warm them.  Mix well and pour warmed yolks into the hot mixture, stirring constantly.  Return saucepan to the heat and cook until custard coats the back of a spoon, about 8 minutes.  again, be careful not to let the mixture boil; boiling may cause the custard to curdle.
  3. Press a sheet of wax paper or cling wrap directly onto the surface of the mixture and allow to cool.  When cool, strain and combine with the fruit pulp.  Mix and chill.
  4. Pour mixture into an ice-cream maker and freeze according to manufacturer's directions.
  5. Makes 1 quart

Recipe Notes

  • DO NOT forget to freeze the freezer bowl for at least 24 hours.  It takes a good 24 hours to really chill the baby.  If you don't, you will risk the chance of your ice cream not fully freezing. 
  • Freeze according to the manufacturer's instructions.
  • If using an ice cream maker that requires a container to be frozen, only let the ice cream churn for about 20 minutes! If you churn longer than that, the ice inside the freezer bowl will begin to thaw.  The ice cream will begin to thaw as well.
  • Transfer ice cream to a different container then place it in the freezer until ready to serve.  DO NOT leave the ice cream in the freezing container when placing in freezer.  The ice cream will resemble concrete and will be very difficult to scoop.
Nutrition Facts
Peach Pit Ice Cream
Amount Per Serving
Calories 344 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 139mg46%
Sodium 40mg2%
Potassium 430mg12%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 35g39%
Protein 5g10%
Vitamin A 1378IU28%
Vitamin C 14mg17%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.