PEACH CUSTARD ICE CREAM
This is the most delicious peach custard ice cream I have tasted- My niece made this for us when we visited her in Canada, she was kind enough to give me the magazine with this recipe - Bon Appetit Magazine -2002. This recipe has a thick puree of fresh peaches added to the rich custard ice cream base. This recipe can be made...
Provided by Pat Duran
Categories Other Desserts
Time 3h10m
Number Of Ingredients 13
Steps:
- 1. Custard: Bring 1 cup of the cream, all the half and half and 1/2 cup of the sugar to a simmer in a medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves a path on back of spoon when finger is drawn across, about 4 minutes(DO NOT BOIL). Strain into bowl. Refrigerate custard until cold, about 3 hours.
- 2. Place peaches, corn syrup, 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and the 1/2 cup remaining cream. Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD ice cream can be made 3 days ahead, cover and freeze. Can serve this as is or with the Compote.
- 3. For Compote: Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
SPICED GINGER-PEACH ICE CREAM
This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.
Provided by Kate Young
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
- Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
- Whisk cream into chilled egg mixture; add peaches and stir.
- Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 31.7 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 19.6 g, Sodium 152.4 mg, Sugar 28.7 g
CONTEST-WINNING PEACH ICE CREAM
When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long! -Toni Box Weaver, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 306 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 115mg sodium, Carbohydrate 34g carbohydrate (32g sugars, Fiber 0 fiber), Protein 3g protein.
More about "peach custard ice cream recipes"
PEACH CUSTARD ICE CREAM WITH FRESH PEACH COMPOTE
From bonappetit.com
Servings 6Author Dede Wilson
- Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.
- Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.
- Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD Ice cream can be made 3 days ahead. Cover and freeze.
- Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.
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