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Homemade Peach Custard Ice Cream Recipe

★★★★★

4.5 from 67 reviews
  • Author: Julian
  • Total Time: 16 hours 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This homemade peach custard ice cream combines the richness of a classic custard base with the fresh, fruity flavor of ripe peaches and a subtle hint of bourbon. Perfectly spiced with cinnamon, ginger, and nutmeg, this creamy dessert offers a smooth, luscious texture and a delightful balance of flavors, ideal for a refreshing summer treat.

Ingredients

Scale

Custard Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean (split and seeds scraped)
  • 6 egg yolks
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg

Fruit Mixture

  • 1 lb peaches (pitted and finely pulsed)
  • 1 1/2 tablespoons bourbon
  • 1 teaspoon fresh lemon juice

Instructions

  1. Prepare the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, and the split vanilla bean with seeds scraped out. Heat the mixture over medium heat until it is steaming but not boiling, then remove from heat and let it infuse for about 15 minutes to extract vanilla flavor.
  2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, salt, cinnamon, ginger, and nutmeg until the mixture is thick and pale.
  3. Temper the Egg Mixture: Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while whisking constantly to gently warm the eggs. Gradually add the rest of the cream mixture, continuing to whisk to combine completely.
  4. Cook the Custard: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, about 8-10 minutes. Do not let it boil to avoid curdling.
  5. Strain and Chill Custard: Remove the custard from heat and strain through a fine sieve into a clean bowl to remove the vanilla bean and any cooked egg bits. Cool to room temperature, then cover and refrigerate until fully chilled, at least 4 hours or overnight.
  6. Prepare Peach Mixture: While the custard chills, pit the peaches and pulse them finely in a food processor or blender until they are a smooth but slightly textured puree. Stir in the bourbon and lemon juice to the peach mixture.
  7. Combine and Churn: Once the custard is chilled, mix in the peach puree evenly. Pour the combined mixture into an ice cream maker and churn according to manufacturer instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
  8. Freeze the Ice Cream: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm for the best texture.
  9. Serve: Scoop the peach custard ice cream into bowls or cones and enjoy as a refreshing and creamy dessert.

Notes

  • Make sure to strain the custard well to avoid any grainy texture.
  • Adjust the amount of sugar if your peaches are particularly sweet or tart.
  • The bourbon adds depth of flavor but can be omitted for a non-alcoholic version.
  • Using ripe, in-season peaches will greatly enhance the flavor and natural sweetness of the ice cream.
  • If you don’t have an ice cream maker, you can freeze the mixture in a container and stir vigorously every 30-45 minutes to break up ice crystals until creamy.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning (Ice Cream Maker) / Stovetop
  • Cuisine: American

Keywords: peach custard ice cream, homemade ice cream, peach ice cream recipe, custard base, summer dessert

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Find it online: https://juliandempsey.com/homemade-peach-custard-ice-cream-recipe/