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Spiced Ginger-Peach Ice Cream

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 55 m
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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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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.
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