Rating: 3 stars 3
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs 30 mins
total:
2 hrs 55 mins
Servings:
6
Yield:
6 servings
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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.

Half-and-half can be substituted for cream.

Nutrition Facts

426 calories; protein 4.4g; carbohydrates 31.7g; fat 32.4g; cholesterol 214.4mg; sodium 152.4mg. Full Nutrition
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