Homemade Peach Ice Cream
When local peaches are ripe it’s time for my mama’s homemade peach ice cream.
And, if peaches are not your thing, substitute a favorite fruit or just serve as plain vanilla. This is absolutely the best custard ice cream ever! BTW: I always use a Mexican vanilla like Molena. We’ll take care of the entree then you’ll have TIME4 making this scrumptious dessert.
- 1 1/2 c. sugar
- 4 T flour
- 6 lg. eggs
- dash salt
- about 3/4 gal. whole milk
- 1 cn. evaporated milk
- 1 cn. sweetened condensed milk
- 1 c. heavy cream
- 2 T pure vanilla
- 6 med. ripe peaches
- sugar to sweeten peaches
- ice cream freezer
- rock salt
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- Before starting ice cream, Place evaporated milk and condensed milk in refrigerator for several hours. This will help the ice cream chill faster when freezing.
- To make custard, combine sugar, flour, and salt in boiler. Whisk in eggs and 1 qt. milk and cook on medium heat until thick and the custard coats a spoon. Use a heat resistant scraper to stir constantly while heating. Do not boil or custard will curdle. If it does curdle, no worries, just strain it through a mesh strainer. Allow to cool completely and chill in refrigerator.
- Peel and cut up peaches. Sweeten to taste with sugar (1/2 – 3/4 c.) and chill.
- Combine custard, evaporated milk, condensed milk, heavy cream, and peaches in 6 qt. ice cream bucket. Add whole milk to fill line. Adjust recipe to size of freezer.
- Freeze in ice cream freezer using plenty of ice and rock salt. When frozen, pull ice cream bucket up a bit from the ice. Remove lid and dasher. Replace lid, seal dasher hole with plastic wrap and or aluminum foil, pack well in ice and rock salt around and over ice cream bucket. Cover with heavy towels. This will keep for several hours until ready to serve. If it’s a really hot day, move to a cool location.
- Yields about 6 qts.