Peach Custard Ice Cream
Peach ice cream made with a custard base
Equipment
- ice cream maker
- food thermometer
- fine mesh strainer
- saucepan
- nesting bowls
Ingredients
Peaches
- 2 cups fresh peaches, sliced (pack peaches in measuring cups)
- ¼ cup granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Custard
- 1 cup whipping cream
- 2 cups half-and-half (half whole milk and half cream)
- 1 pinch salt
- ¾ cup granulated sugar
- 5 large egg yolks
Instructions
Peaches
- Place the peaches in an electric chopper and puree. Pour into a bowl and stir in 1/4 cup sugar, lemon juice, and vanilla extract. Set aside.
Custard
- Fill a large mixing bowl halfway with ice and water. Nestle a medium-sized bowl into the ice bath, adding more ice if needed to keep it stable. Pour one cup of whipping cream into the medium bowl, then place a fine-mesh strainer on top.
- Add the half-and-half, salt, and sugar to a medium saucepan. Over low to medium heat, gently warm the half and half, stirring occasionally, until the sugar dissolves. Heat it just until small bubbles begin to form around the edges of the pan, approximately 4 minutes. Then, remove the saucepan from the heat.
- Place the egg yolks in a medium-sized bowl and whisk until smooth. Slowly, and while whisking, pour 1/2 of the warm half and half into the egg yolks. Whisk constantly until well blended.
- Pour the egg mixture back into the saucepan with the remaining half-and-half, whisking as you pour. Insert a food thermometer and heat the mixture on low heat until it thickens and reaches 175-180°F. This will take about 4-6 minutes. Be sure to stir constantly and scrape the bottom of the pan as you stir. Do not boil. When the custard reaches temperature, remove it from the heat and pour it through the strainer into the cold cream.
- Stir the mixture and add the pureed peaches. Stir again. Insert the thermometer and let the custard cool to 70°F. Then chill the ice cream mixture in a freezer for 2 hours or a refrigerator for 4 hours.
- Then, add the cold mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
- When the ice cream finishes freezing, eat it immediately if you like soft-serve ice cream. If you prefer harder frozen ice cream, place it in a container with a lid and put it into the freezer for at least 4 hours or overnight.
Notes
Yield
Makes about eight 1/2 cup servings.Half and Half
Half-and-half is half cream and half whole milk. You can buy it ready-made or make your own by mixing whipping cream and whole milk. This recipe calls for 2 cups of half and half, which equals 1 cup of whipping cream and 1 cup of whole milk.Nutrition
Calories: 329kcalCarbohydrates: 33gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 170mgSodium: 60mgPotassium: 169mgFiber: 1gSugar: 32gVitamin A: 930IUVitamin C: 3mgCalcium: 100mgIron: 0.5mg
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