This homemade Peach Custard Ice Cream is a luxurious dessert that captures the essence of summer in every scoop. The base is a rich, egg-thickened custard, offering a velvety texture that coats the palate perfectly. Fresh peaches are pureed into the mixture, providing bright, natural fruitiness that cuts through the richness of the cream and milk. The result is a harmonious balance of sweet, tangy, and creamy flavors. Ideal for warm summer evenings, potlucks, or as a special treat for family gatherings, this ice cream feels indulgent yet comforting. It pairs beautifully with a warm cookie or a drizzle of honey. While it requires some time to chill and freeze, the simple ingredients and straightforward process make it a rewarding project for any home cook looking to elevate their dessert game.
Peach Custard Ice Cream
Description
This homemade Peach Custard Ice Cream is a luxurious dessert that captures the essence of summer in every scoop. The base is a rich, egg-thickened custard, offering a velvety texture that coats the palate perfectly. Fresh peaches are pureed into the mixture, providing bright, natural fruitiness that cuts through the richness of the cream and milk. The result is a harmonious balance of sweet, tangy, and creamy flavors. Ideal for warm summer evenings, potlucks, or as a special treat for family gatherings, this ice cream feels indulgent yet comforting. It pairs beautifully with a warm cookie or a drizzle of honey. While it requires some time to chill and freeze, the simple ingredients and straightforward process make it a rewarding project for any home cook looking to elevate their dessert game.Ingredients
Directions
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In a large bowl, beat the eggs until blended and set aside.
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In a 3-4 quart saucepan, whisk together the flour, 1 cup of the sugar, and the milk until completely smooth.
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Place the saucepan over medium-high heat and cook, stirring often, until the mixture comes to a boil, about 8 minutes.
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While whisking rapidly, slowly pour the hot milk mixture into the beaten eggs to temper them.
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Return the egg and milk mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 2-3 minutes.
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In a blender, puree the chopped peaches, lemon juice, and the remaining 1/2 cup sugar until smooth.
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Stir the peach puree into the cooked custard mixture.
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Cover the mixture and chill in the refrigerator until completely cold, at least 2 hours or up to a day.
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Once cold, stir in the whipping cream and vanilla extract.
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Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions until softly frozen.
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For firmer ice cream, transfer to an airtight container and freeze for at least 4 hours before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3132.9kcal
- % Daily Value *
- Total Fat 136.2g210%
- Saturated Fat 83.1g416%
- Cholesterol 405.6mg136%
- Sodium 234.0mg10%
- Total Carbohydrate 468.0g156%
- Dietary Fiber 9.7g39%
- Sugars 434.3g
- Protein 31.9g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To peel peaches easily, score an X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
Ensure the custard base is completely cold before churning to achieve the best texture.
If you do not have an ice cream maker, you can freeze the mixture in a shallow loaf pan in the freezer. Stir vigorously every 30-45 minutes with a fork to break up ice crystals as it freezes. This will take about 4-6 hours.
Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 10 minutes before scooping for easier serving.
