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Peach Custard Ice Cream

Ingredients
  Peaches 8 , peeled
  Sugar 2 3⁄4 Cup (44 tbs)
  Eggs 3
  Flour 3 Tablespoon
  Salt 1 Pinch
  Milk 1 Quart
  Heavy cream 2 Quart
Directions

Sprinkle peaches with 3/4 cup sugar; let stand for 30 minutes.
Beat until mushy.
Beat eggs until light and fluffy; add flour, salt and remaining sugar.
Beat well.
Scald milk; add egg mixture.
Stir mixture thor- oughly.
Place in double boiler; cook, stirring con- stantly, until smooth.
Cool.
Pour into freezer; blend in cream and peach mixture.
Freeze.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Party
Servings: 
32

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4.11842
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 317 Calories from Fat 206

% Daily Value*

Total Fat 23 g36%

Saturated Fat 14.3 g71.6%

Trans Fat 0 g

Cholesterol 103.8 mg34.6%

Sodium 48.9 mg2%

Total Carbohydrates 26 g8.6%

Dietary Fiber 0.68 g2.7%

Sugars 22.4 g

Protein 3 g6.6%

Vitamin A 21.2% Vitamin C 5.3%

Calcium 7.7% Iron 1.6%

*Based on a 2000 Calorie diet

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Peach Custard Ice Cream Recipe