Peach Custard Ice Cream

4 g
Protein
534
Calories
59 g
Carbs
31 g
Total Fat
40 min
Prep Time
25 min
Cook Time
8
Serving
peach ice cream in a cold serving dish with peach garnish

Ingredients

  • 3 cups half-and-half
  • 6 egg yolks
  • 1 ½ cups sugar, divided
  • ½ teaspoon salt
  • 1 ½ teaspoons vanilla
  • 1 pound frozen sliced peaches, thawed and coarsely chopped
  • ¼ cup light corn syrup
  • 2 cups heavy cream

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

Instructions

  1. In a large saucepan, heat half-and-half to near boiling point.
  2. In a large bowl, beat egg yolks; stir in 1 ¼ cups sugar and salt.
  3. Stirring constantly, add half-and-half to egg mixture in a thin stream.
  4. Pour mixture back into saucepan. Stir constantly over medium heat until custard coats the back of a spoon, 175° F on a thermometer.
  5. Strain into a bowl; add vanilla.
  6. Refrigerate custard until cold, about 3 hours.
  7. Place peaches, corn syrup and remaining ¼ cup sugar in a saucepan.
  8. Stir over medium heat until sugar is dissolved; cool completely.
  9. Combine peaches with custard and heavy cream in freezer container.
  10. Process in ice cream maker according to manufacturer’s instructions.
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