Peach Ice Cream – a delicious recipe with egg yolks, brown sugar, heavy cream, milk, freshly squeezed lemon juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, whisk together the egg yolks and sugar.
2
In a large saucepan, bring the cream and milk to a simmer over low heat.
3
Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined; return the combined mixture to the saucepan.
4
Cook over low heat for 3 to 5 minutes or until the custard has thickened enough to coat the back of the spoon, stirring constantly.
5
Immediately strain the custard into a bowl.
6
Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.
7
Stir the lemon juice and vanilla into the cooled custard.
8
Freeze in an ice cream maker according to the manufacturer's instructions, adding the peach chunks halfway through the churning process.
634
kcal
Calories
42
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large egg yolks, 3/4 cup packed light brown sugar, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, and more.
Yes, Peach Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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