Side Pannel
Peach Custard Ice Cream
Ingredients List
- 3 Eggs, large
- 2 tb Flour
- 1 1/2 c Sugar
- 2 c Milk
- 2 c Peaches,peel+coarsely chop
- 1 tb Lemon juice
- 1 1/2 c Whipping cream
- 1 ts Vanilla
Directions
In a large bowl, beat the eggs to blend. In a 3-4
quart saucepan, 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(This will destroy any
salmonella bacteria.) In a blender, smoothly puree
peaches will lemon juice and remaining 1/2 cup sugar.
stir into cooked mixture and chill, covered, until
cold,2 hours or up to a day. Stir in cream
and vanilla. Freeze peach mixture in a regular or self
refrigerated ice cream
maker according to manufacturers 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.
quart saucepan, 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(This will destroy any
salmonella bacteria.) In a blender, smoothly puree
peaches will lemon juice and remaining 1/2 cup sugar.
stir into cooked mixture and chill, covered, until
cold,2 hours or up to a day. Stir in cream
and vanilla. Freeze peach mixture in a regular or self
refrigerated ice cream
maker according to manufacturers 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.
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