Peach Custard Ice Cream

Pat Duran


This is the most delicious peach custard ice cream I have tasted- My niece made this for us when we visited her in Canada, she was kind enough to give me the magazine with this recipe - Bon Appetit Magazine -2002.
This recipe has a thick puree of fresh peaches added to the rich custard ice cream base. This recipe can be made 3 days ahead.

★★★★★ 1 vote
6 servings
10 Min
3 Hr
Ice-Cream Maker



1 1/2 c
whipping cream
1 c
half and half
3/4 c
granulated sugar
5 large
egg yolks
1 lb
ripe peaches, peeled, pitted and sliced
1/4 c
light corn syrup (karo is the best brand)
1/2 tsp


4 large
peaches, peeled, pitted and sliced
1/2 c
essencia (orange muscat wine) or late-harvest riesling
1/2 c
granulated sugar
2 tsp
fresh lemon juice


Bring 1 cup of the cream, all the half and half and 1/2 cup of the sugar to a simmer in a medium saucepan.
Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves a path on back of spoon when finger is drawn across, about 4 minutes(DO NOT BOIL). Strain into bowl.
Refrigerate custard until cold, about 3 hours.
2Place peaches, corn syrup, 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes.
Mash to coarse puree. Cool completely. Stir into custard along with vanilla and the 1/2 cup remaining cream.
Process custard in ice cream maker according to manufacturer's instructions. DO AHEAD ice cream can be made 3 days ahead, cover and freeze.
Can serve this as is or with the Compote.
3For Compote:
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

About this Recipe

Main Ingredient: Dairy
Regional Style: American