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Peach Custard Ice Cream
40 min Prep Time
25 min Cook Time
4+ hours Total Time
8 (½ cup each) Servings
534 Calories
59 g Carbohydrates
31 g Total Fat
4 g
Ingredients
- 3 cups half-and-half
- 2 cups heavy cream
- 6 large egg yolks
- 1½ cups sugar (divided)
- ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 1 pound frozen sliced peaches (thawed, chopped)
- ¼ cup light corn syrup
Instructions
- Make Custard Base:
- Heat half-and-half to near-boiling
- Whisk yolks with 1¼ cups sugar and salt
- Temper by slowly adding hot half-and-half while whisking
- Return to saucepan; cook until 175° F (coats spoon)
- Strain, add vanilla and refrigerate 3+ hours
- Prepare Peaches:
- Combine peaches, corn syrup and remaining ¼ cup sugar
- Cook over medium heat until syrupy
- Cool completely
- Combine & Freeze:
- Mix chilled custard, peach mixture and heavy cream
- Churn in ice cream maker per manufacturer's instructions
- Transfer to airtight container and freeze until firm
Notes/Additions
- No Ice Cream Maker? Freeze in shallow container, stirring every 30 minutes
- Peak Season Option: Use 3 cups fresh peeled peaches
- Storage: Keeps 2 weeks frozen
- Serving Tip: Let soften 10 minutes before scooping
NUTRITION FACTS
PER SERVING
Calories: 534
Protein: 4 g
Carbohydrate: 59 g
Fiber: 1 g
Total Fat: 31 g
Saturated Fat: 21 g
Cholesterol: 181 mg
Calcium: 106% DV
Sodium: 232 mg
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