Ankersrum USA

Roasted Peach Ice Cream

Did you go crazy and buy too many peaches now that they are finally in season?  Just us?  Forget cakes and pies, make this ice cream instead.

From AnkarsrumUSA recipe developer, Carmi Adams:

The ice cream freezer bowl will need to be frozen for 24 hours before making ice cream and the ice cream mixture will also need to be thoroughly chilled before churning.  So, plan ahead!

Roasting the peaches, as opposed to keeping them fresh, concentrates the peach flavor and helps it to shine through all the richness of the other ice cream ingredients.  I prefer yellow peaches over white peaches for this recipe.

Top Left: Quarter peaches, no need to peel, the skin will come off easily once roasted Top Right: roast until soft and juices beginning to release Bottom Left: heat up other ingredients until sugar dissolves Bottom Right: blend together with peaches, chill in fridge


The ice cream base will need to chill thoroughly before churning.  This will take about 4-6 hours.  Once chilled, it will take about 30 minutes to churn in the ice cream attachment.  The consistency will be like soft serve and can be served immediately or placed in the freezer to freeze harder.

Please let us know if you have any questions or comments about this recipe.  Enjoy!

Roasted Peach Ice Cream

Prep/Cook Time:  1 hour

Inactive Time: 4-6 hours to chill ice cream mixture before churning, 24 hours for freezer bowl to freeze hard before churning


3 medium size yellow peaches

246 g. (1 cup) whole milk

230 g. (1 cup) heavy cream

114 g. (1/2 cup) granualted sugar

107 g. (1/2 cup) brown sugar

generous pinch kosher salt


Place the freezer bowl from the ice cream attachment in the freezer for 24 hours before churning ice cream.

Preheat oven to 400º F.  Line a half-sheet pan with parchment paper or a silicone baking mat.  Quarter peaches and remove pit.

Roast for 30 minutes.  Set peaches aside until cool enough to handle and then peel off skin.

Place the remaining ingredients in a large saucepan over medium heat.  Heat, stirring occasionally, until sugar has dissolved.  Do not boil.

Let milk mixture cool slightly and then place in the blender attachment with the peaches and blend until smooth.

Place mixture in the refrigerator until completely chilled, approximately 4-6 hours.

Set up Ankarsrum mixer base with ice cream attachment.  Pour ice cream mixture into freezer bowl and churn on medium low speed (between 2-3 o’clock) for about 30 minutes.  Ice cream will have the consistency of soft serve ice cream and can be served immediately or placed in a freezer safe container and stored in the freezer to freeze harder.


Yield: 4 1/2 cups ice cream



Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.