Homemade Spiced Peach Ice Cream (Frozen Custard)
Rich and creamy frozen custard, flecked with vanilla bean and spices, and full of fresh summer peaches.
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Equipment
- Ice Cream Maker
Ingredients
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 vanilla bean, seeds scraped
- 5 large egg yolks
- 1 cup granulated sugar, divided
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ - 1 lb fresh peaches, (2-3 large peaches)
- 1 tbsp good-quality bourbon or vodka, optional
Instructions
- In a saucepan, whisk together the cream, milk, vanilla bean seeds and the vanilla bean pod, egg yolks, sugar, salt and spices.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- When you're ready to churn the ice cream, pit and chop the peaches (no need to peel them first). In a small food processor or Ninja, pulse the peaches a few times to finely chop the fruit. It should resemble the texture of slightly chunky peach salsa, but not a smooth puree. You do not want to have large chunks of peaches, which get too icy and hard in the ice cream. Smaller bits blend into the ice cream for a smooth texture and lovely peach flavor.
- Remove the vanilla bean pod from the custard, and pour the custard into your ice cream maker. Churn according to the manufacturer's instructions. Halfway through the churning, add the peaches (and the bourbon, if using). Finish churning the ice cream until it has a soft serve consistency.
- Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
Notes
- The alcohol is optional, but helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
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