Spiced Ginger-Peach Ice Cream

Spiced Ginger-Peach Ice Cream

Made  times
kt 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 55 m servings 426 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Notes:
  • Tempering the eggs and straining the mix will help reduce any egg bits from cropping up and give a smoother texture for the finished custard ice cream.
  • Half-and-half can be substituted for cream.


Most helpful
Most positive
Least positive

I had big hopes for this recipe and sadly the flavors just didn't come through. I added a full peach (slices) just before churning and still wasn't enough. It needs more peach purée and perhaps ...

Other stories that may interest you