Saving room for Ice Cream

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Peach Ice Cream

Today I have the answer to one of life’s most important questions. Should I, or should I not, eat ice cream? The answer is yes – you should eat ice cream! If someone offers you a bowl of ice cream, say yes! If you’ve had ‘one of those days’ and nothing seems to be going right, eat ice cream. Ice cream really can make everything right in the world again. You know I’m exaggerating and generalizing a bit but some things were created just to be enjoyed. Ice cream is one of those creamy delights that almost everyone loves. Name one person that doesn’t like ice cream! I thought so … I don’t know any either.

Lemon Curd Custard

I’ve made a few different flavors of ice cream since I bought the handy dandy Cuisinart Ice Cream maker. All the ice cream has been delicious including these two new recipes. If you can’t decide which one to make, try making both! One of the really nice things about ice cream is you don’t have to eat it all when it’s ready. Sealed in a freezer safe container it will stay fresh for a long time.

Lemon Curd Custard

¾ cups Whole Milk

¾ cups Sugar

1 pinch Salt

1½ cup Heavy Cream, divided

4 whole Egg Yolks

1 cup lemon curd

Warm the milk, sugar, salt and 1/2 cup of cream in a medium saucepan until hot. Do not boil.

Whisk egg yolks in a small bowl and add 1/8 cup of the warm milk mixture.

Whisk until combined and then add the yolk mixture into milk mixture.
Stir constantly over medium heat until mixture thickens. Remove from heat.
Add vanilla, remaining 1 cup of cream, and lemon curd into the custard to cool it.
Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.
Churn the ice cream in the ice cream maker according to the manufacturer’s instructions.
Store the ice cream in a freezer safe container and freeze until ready to serve.

Peach Ice Cream

2 cups fresh peaches, peeled and chopped

1 1/2 cups sugar

1 tablespoon lemon juice

2 tablespoons peach schnapps

2 cups heavy cream

1 cup milk

1/2 teaspoon vanilla extract

4 egg yolks

In a small bowl combine the peaches, 1/2 cup sugar, lemon juice and peach schnapps. Cover and refrigerate overnight stirring occasionally. Remove peach mixture from the refrigerator and drain the juice into a cup. Return peaches to the refrigerator.

In a saucepan combine 3/4 cup sugar, heavy cream, milk and vanilla. Bring to a boil.

In another bowl, whisk egg yolks. While whisking add about 1/3 of the boiled cream mixture. Then whisk the cream and sugar mixture while adding the remaining egg mixture. Return the saucepan to the heat and continue to cook, stirring constantly to prevent burning. Mixture will begin to thicken as it comes to a boil. Remove from heat and add the reserved peach juice.

Cool custard and refrigerate until cold 2-4 hours. Pour custard into ice cream maker according to manufacturer’s instructions. When the ice cream is almost done, becoming thick and frozen, add the diced peaches and continue freezing until done.

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Here are a couple more recipes you can try …

Fresh Strawberry Ice Cream

Vanilla Bean Ice Cream

Have a terrific weekend! Check back Monday for pie No. 32!

Thanks so much for stopping by.

Tricia

3 Comments

Shannie says

August 5, 2016 at 1:23 am

Absolutely delicious. Made the peach ice cram. I love that it didn’t have almond extract. Just fresh peaches. So good. Can wait to try the strawberry. Thank you for a go to recipe

reply to this comment >
- Tricia Buice says
  
  August 5, 2016 at 8:32 am
  
  Thank you Shannie! Have a lovely weekend and thanks so much for the comment 🙂
  
  reply to this comment >
Barefeet In The Kitchen says

August 5, 2011 at 5:47 pm

Lemon Curd Custard Ice Cream sounds incredible! I may need to try it soon.

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