Peach Ice Cream

By Hklbrries

To make 1 quart, use 6 tbsp sugar and 3 tbsp corn syrup; halve other ingredients.

Ingredients

• 3/4 cup sugar
• 2 tbsp cornstarch
• 3 cups milk
• 1/3 cup light corn syrup
• 2 eggs, slightly beaten
• 2 cups finely-chopped peeled peaches
• 1 cup heavy (whipping) cream
• 1 tbsp lemon juice
• 1 tsp vanilla

Details

Servings 2

Preparation

Step 1

In 2-quart saucepan stir together sugar and cornstarch. Gradually stir in milk and corn syrup until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Stir about 1 cup of the hot cornstarch mixture into the beaten egg until blended, then add egg mixture to the hot mixture in the saucepan. Pour into large bowl. Cover surface with waxed paper or plastic wrap. Refrigerate 1 to 2 hours or until chilled.

Stir peaches, cream, lemon juice and vanilla into chilled custard. Freeze in 2-quart electric or hand crank freezer following manufacturer's directions.