machine. This was a winner last night. Maybe a tad sweet -- I should've adjusted slightly because my peaches were super duper sweet, but my husband thought it was perfect. Had made this once many years ago, maybe in the 90s. Would definitely make again. The volume of ice cream base didn't quite fit in my ice cream machine so I have about 1-1/2 cups of base left to churn today for another small batch.
Homemade Peach Custard Ice Cream
3 large eggs
2 tbsp all-purpose flour
1-1/2 cups sugar
2 cups milk
2 cups coarsely chopped peeled peaches
2 tbsp lemon juice
1-1/2 cups whipping cream
1 tsp vanilla
In a large bowl, beat eggs to blend. In a 3 to 4 quart pan, whisk flour, 1 cup of the sugar, and milk until smooth. Stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs.
In a blender, smoothly puree peaches with lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, 1-1/2 to 2 hours or up to a day. Stir in cream and vanilla.
Freeze peach mixture in a regular or self-refrigerated ice cream maker (at least 1-1/2 qt. capacity) according to manufacturer’s directions. Serve when softly frozen, or package airtight and store in freezer up to 2 weeks; let soften at room temperature about 10 minutes before scooping. Makes 1-1/2 quarts.
Source: Jeanne Bowers, Fresno, CA - Sunset magazine
Magazine notes: Adding hot milk to eggs will destroy any salmonella
Per 1/2 cup: 246 calories; 3.9 g protein; 12 g fat, 32 g carbos; 47 mg sodium.
Homemade Peach Custard Ice Cream
3 large eggs
2 tbsp all-purpose flour
1-1/2 cups sugar
2 cups milk
2 cups coarsely chopped peeled peaches
2 tbsp lemon juice
1-1/2 cups whipping cream
1 tsp vanilla
In a large bowl, beat eggs to blend. In a 3 to 4 quart pan, whisk flour, 1 cup of the sugar, and milk until smooth. Stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs.
In a blender, smoothly puree peaches with lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, 1-1/2 to 2 hours or up to a day. Stir in cream and vanilla.
Freeze peach mixture in a regular or self-refrigerated ice cream maker (at least 1-1/2 qt. capacity) according to manufacturer’s directions. Serve when softly frozen, or package airtight and store in freezer up to 2 weeks; let soften at room temperature about 10 minutes before scooping. Makes 1-1/2 quarts.
Source: Jeanne Bowers, Fresno, CA - Sunset magazine
Magazine notes: Adding hot milk to eggs will destroy any salmonella
Per 1/2 cup: 246 calories; 3.9 g protein; 12 g fat, 32 g carbos; 47 mg sodium.