This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.

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  • Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.

  • Whisk cream into chilled egg mixture; add peaches and stir.

  • Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Cook's Notes:

Tempering the eggs and straining the mix will help reduce any egg bits from cropping up and give a smoother texture for the finished custard ice cream.

Tips

Half-and-half can be substituted for cream.

Nutrition Facts

426.4 calories; 4.4 g protein; 31.7 g carbohydrates; 214.4 mg cholesterol; 152.4 mg sodium. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 1 stars
09/16/2017
I don't know if I did something wrong or just misunderstood the recipe but when I mixed the peach puree into the simmering milk the milk curdled. The only thing I could think of is that the peach puree should be cooked separately with the spices then added with the diced fresh peaches at the end. But if that's the meaning it's very unclear. Anyway I pitched the whole thing and will try a different recipe. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
07/01/2015
I had big hopes for this recipe and sadly the flavors just didn't come through. I added a full peach (slices) just before churning and still wasn't enough. It needs more peach purée and perhaps using ginger root instead of powder to give it more punch Read More
Rating: 1 stars
09/16/2017
I don't know if I did something wrong or just misunderstood the recipe but when I mixed the peach puree into the simmering milk the milk curdled. The only thing I could think of is that the peach puree should be cooked separately with the spices then added with the diced fresh peaches at the end. But if that's the meaning it's very unclear. Anyway I pitched the whole thing and will try a different recipe. Read More