Peach Custard Ice Cream Recipe
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.
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.
Chef
