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This peaches and frozen custard recipe combines the richness of custard-based vanilla ice cream with the bright, juicy sweetness of fresh peaches. Perfect for a hot summer day, this dessert combines the creamy texture of homemade ice cream with a delightful burst of peach flavor, making it a refreshing and indulgent treat. Plus, it is made with seven simple ingredients!
The Chemistry of Frozen Custard
The secret to achieving a creamy, rich custard lies in the careful cooking and tempering of the egg yolks. By slowly adding the warm cream mixture to the egg yolks, you avoid curdling and create a smooth texture. The custard base thickens as it simmers, and the inclusion of vanilla extract enhances the flavor profile. An optional tablespoon of corn syrup can be added to prevent the formation of ice crystals, ensuring that your ice cream remains creamy even after freezing.
What is in peaches & frozen custard?
Heavy Whipping Cream
It is high in fat, making a creamy base for the custard. You can also use heavy cream, which is slightly lower in fat than heavy whipping cream.
Whole Milk
Another primary base for the custard provides richness and a creamy texture. I do not recommend using skim milk due to its low-fat content.
Granulated Sugar
Sweetening the custard base. The heat melts it down into a syrup, adding moisture to the ice cream. Sugar also helps preserve the ice cream naturally.
Egg Yolks
Act as thickeners and emulsifiers, making the ice cream smooth and creamy.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed on the heat of the stove. If you use larger granule salt, it will not melt down fully when cooked and will leave salt crystals throughout your ice cream.
Fresh Peaches
Adds a fresh, fruity burst of flavor with sweet peaches.
How do you make peaches and frozen custard?
- Prepare the custard base. In a medium saucepan, combine 2 cups of heavy whipping cream, 1 cup of whole milk, and 1 cup of granulated sugar. Place over medium heat and cook until the mixture begins to simmer.
- Temper the egg yolks. You don’t use the egg whites in this recipe, but you can save them and make some Simple Swiss Macarons with them. In a separate large bowl, whisk egg yolks until they are lighter in color. Slowly pour 1/4 cup of warm cream into the egg yolks while constantly whisking. Repeat this process 5 times to temper the yolks.
- Cook the custard. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Add 2 tsp vanilla extract and a pinch of fine sea salt. Simmer over medium-low heat until the mixture thickens, stirring continually. If you run the back of a spoon across the top of the custard, an imprint should be visible.
- Chill the custard. Once thickened, pour the custard into a large bowl. Cover with a layer of plastic wrap directly on the surface to prevent skin from forming. Chill in the fridge for at least 8 hours or up to 2 days.
- Churn the ice cream. After chilling the custard, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft serve ice cream consistency.
- Add the peaches. While still soft, layer the churned custard with chopped peaches in serving cups. If you worry about the peaches staying bright in color, toss them first in some lemon juice. Enjoy!
How to Store Frozen Custard
Store any leftover ice cream in an air-tight container in the freezer for up to 2 weeks. To maintain the creamy texture, press a layer of plastic wrap directly onto the surface before sealing.
The custard base can be made up to 2 days ahead and kept in the fridge. This lets you churn the ice cream whenever you’re ready, ensuring a fresh and creamy dessert.
Serving Suggestions
Serve this peaches & frozen custard as a refreshing treat on a hot summer day. It’s perfect on its own or paired with a slice of pie or peach galette for an extra indulgent dessert. Top with a drizzle of honey or a sprinkle of crushed graham crackers for added texture and flavor.
Fun Fact
Did you know that custard-based ice creams are often called “French-style” ice creams? This is due to egg yolks in the base, which adds a luxurious texture and richness to the ice cream.
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Why make peaches and frozen custard?
This peach and frozen custard is best enjoyed during peach season when the fruit is at its ripest and juiciest. It’s the perfect dessert for a summer BBQ, family gatherings, or simply as a refreshing treat on a warm day.
This homemade peach ice cream recipe is a must-try for anyone who loves creamy, custard-based ice creams. The slow-churned custard base ensures a silky texture that melts in your mouth, while the ripe peaches add a fresh and fruity element. Whether you’re enjoying it on a sunny afternoon or serving it as a dessert for a special occasion, this ice cream is sure to impress.
FAQs
How do I prevent ice cream from becoming icy?
To prevent your ice cream from becoming icy, properly chill the custard base before churning, and consider adding a small amount of corn syrup or xanthan gum to inhibit ice crystal formation.
Can I use different fruits instead of peaches?
Absolutely! This custard base pairs well with various fruits such as strawberries, mangoes, or berries. Just make sure the fruit is ripe and juicy for the best flavor.
How long can I store homemade ice cream?
Homemade ice cream can be stored in an airtight container in the freezer for up to 2 weeks. For best results, press a layer of plastic wrap directly onto the surface of the ice cream before sealing the container.
What makes custard-based ice cream different from regular ice cream?
Custard-based ice cream is richer and creamier than regular ice cream because it contains egg yolks, which add a silky texture and depth of flavor.
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Peaches & Frozen Custard
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 2 tsp vanilla extract
- 1 pinch fine sea salt
Topping
- 2 cups peaches chopped
Instructions
- In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
- Cook until simmering
- While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
- Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
- Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
- Add vanilla and salt
- Simmer until thickened, stirring constantly
- Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
- Once cooled, churn in an ice cream machine until frozen
- While still soft, like soft serve ice cream, scoop into cups with layers of fresh peaches.
Nutrition
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