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Late Summer Peach Yuzu Ice Cream

Prep Time20 mins
Cook Time0 mins
Total Time50 mins
AuthorMelissa Lee


  • Cutting board
  • Paring knife
  • Liquid and dry measuring cups
  • Measuring spoons
  • One large bowl
  • Whisk
  • Rubber spatula
  • Ice cream maker
  • Immersion blender or Vitamix


  • cups pitted and sliced peaches
  • ¾ cup whole milk
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • cups heavy cream
  • 1 tablespoon yuzu juice optional
  • 1/2 tablespoon pure vanilla extract


  • Put the peaches into the bowl of a food processor fitted with the chopping blade. Pulse peaches until rough/finely chopped (depending on preference). Place the chopped peaches in a bowl.
  • In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream, yuzu juice and vanilla. Stir in the reserved peaches with all the juices. Cover and refrigerate for 1 to 2 hours, or overnight.
  • Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let the mix thicken for about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream into an airtight container and place in the freezer for about 2 hours. Remove from the freezer 15 minutes before serving.


It’s important to buy the peaches several days in advance and let them ripen. Don’t use any unripe peaches to make this ice cream base.
It’s almost impossible to get fresh yuzu juice in the USA. You can order bottled yuzu juice from Amazon or skip this ingredient and let your peaches shine!

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