Peach custard ice cream

Yield: 1 servings

Measure Ingredient
\N \N -Ellie Collin-CMKD93F
3 \N 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

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.

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