Peach custard ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Ellie Collin-CMKD93F | ||
| 3 | Eggs, large | |
| 2 | tablespoons | Flour |
| 1½ | cup | Sugar |
| 2 | cups | Milk |
| 2 | cups | Peaches,peel+coarsely chop |
| 1 | tablespoon | Lemon juice |
| 1½ | cup | Whipping cream |
| 1 | teaspoon | 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 ½ 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 1-½ quarts.