Peach Custard Ice Cream

4 g
59 g
31 g
Total Fat
40 min
Prep Time
25 min
Cook Time


  • 3 cups half and half
  • 6 egg yolks
  • 1½ cups sugar, divided
  • ½ teaspoon salt
  • 1½ 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


In a large saucepan, heat half and half to near boiling point. In a large bowl, beat the egg yolks; stir in 1¼ cups sugar and the salt. Stirring constantly, add the half and half in a thin stream. Pour mixture back into saucepan. Stir constantly over medium heat until custard coats the back of a spoon, 175°F on a thermometer. Strain into a bowl; add vanilla. Refrigerate custard until cold, about 3 hours.

Place peaches, corn syrup, and remaining ¼ cup sugar in a saucepan. Stir over medium heat until sugar is dissolved; cool completely. Combine peaches with custard and heavy cream in freezer container. Process in ice cream maker according to manufacturer’s instructions.