1. Prepare the Ice Cream Base
In a saucepan, combine cream, milk, sugar, and vanilla bean seeds + pod (or extract).
Heat over medium heat until warm (not boiling).
In a separate bowl, whisk egg yolks. Slowly temper them by whisking in some of the warm cream.
Return yolk mixture to the saucepan. Cook on low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170–175°F).
Remove from heat. Discard vanilla pod.
Cool, then refrigerate for at least 4 hours or overnight.
2. Churn the Ice Cream
Pour the chilled custard into your ice cream maker.
Churn according to manufacturer’s instructions (about 20–25 minutes) until soft-serve consistency.
Transfer to a container and freeze 2–4 hours for a firmer texture.
3. Prepare the Peach Topping
In a bowl, combine diced peaches, sugar, and lemon juice.
Let sit for 15–20 minutes to macerate — creating a juicy, sweet syrup.
4. Serve & Enjoy
Scoop vanilla bean ice cream into bowls or cones.
Top generously with the fresh peach mixture.
Optional: Garnish with mint, a sprinkle of cinnamon, or crushed vanilla wafers.
Recipe Timing
Prep Time: 20 minutes
Chill/Freeze Time: 6–8 hours
Servings: 6
Tips for Perfect Results
For a more intense vanilla flavor, steep the vanilla pod in the cream overnight.
Want extra texture? Stir in chunks of peaches during the last minute of churning.
No ice cream maker? Freeze the custard and stir every 30 minutes until creamy (about 4 hours).
