Peach Custard Ice Cream
4 g
Protein
534
Calories
59 g
Carbs
31 g
Total Fat
40 min
Prep Time
25 min
Cook Time
8
Servings

Ingredients
- 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
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
Instructions
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.
Farm Families

Eldred Family
Lost Creek Dairy
Farm to Table
