Spiced Ginger-Peach Ice Cream recipe

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Ingredients

1 cup milk
¾ cup white sugar
¼ teaspoon salt
3 ounces peach puree
¾ teaspoon ground ginger
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon vanilla extract
3 egg yolks, lightly beaten
2 cups heavy whipping cream
4 fresh peach slices, diced, or more to taste

Nutrition Info

426.4 calories
carbohydrate: 31.7 g
cholesterol: 214.4 mg
fat: 32.4 g
fiber: 0.4 g
protein: 4.4 g
saturatedFat: 19.6 g
servingSize: -
sodium: 152.4 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk milk, sugar, and salt together in a saucepan over medium heat, bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract, simmer until flavors blend, 5 to 10 minutes.

  2. Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.

  3. Whisk cream into chilled egg mixture, add peaches and stir.

  4. Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Recipe Yield

6 servings

Recipe Note

This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.

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