Try this Peach Custard Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes.Whisking rapidly, pour hot sauce into eggs(This will destroy any salmonella bacteria.) In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. stir into cooked mixture and chill, covered, until cold,2 hours or up to a day. Stir in cream and vanilla. Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions. Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping. Makes 1-1/2 quarts.
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Serving Size: 1 Serving (1165g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3942 | ||
Calories from Fat: 323 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 133.1mg | 41 % | |
Sodium 85.3mg | 3 % | |
Potassium 332.6mg | 9 % | |
Total Carbohydrate 925.5g | 272 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 924.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3942
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