Peach Custard Ice Cream in 50 Minutes
Water-based fruit desserts often turn out icy. Peach Custard Ice Cream uses egg yolks for a rich finish; see our ingredient role and alternative table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastiquerecipes.com.
Cooking tools:
- Ice cream maker
- Blender
- Fine-mesh sieve
- Saucepan
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
Ingredients
- 3 cups (680g) fresh peaches, peeled and chopped
- 1/4 cup (50g) granulated sugar
- 1 tbsp (15ml) lemon juice
- 2 cups (480ml) heavy cream, chilled
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1 tsp (5ml) pure vanilla extract
- 1/4 tsp (1.5g) fine sea salt
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