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at Alamo Hardware

Vanilla Custard Ice Cream with Peaches

Vanilla Custard Ice Cream with Peaches

Using White Mountain Ice Cream Machine and depending on the size of your unit:


4 Quarts (Serves Aprox. 10 People):                                                      

  • 4 cups whole milk
  • 1 cup heavy whipping cream
  • 1 can evaporated milk
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 4 lbs. peaches

6 Quarts (Serves Aprox. 14 People):

  • 7 cups whole milk
  • 1 pint heavy whipping cream
  • 1 can evaporated milk
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla
  • 6 lbs. peaches


Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the 1 tsp. salt and 1 Tbsp. lemon juice and let them sit for 30 minutes.

Blend thoroughly: 2 cups of the whole milk, whipping cream, evaporated milk, sugar, eggs, and vanilla; until the sugar is dissolved. Cook ice cream base, in a Dutch oven, over medium high heat; until you get a temperature of 170 degrees. Stir with a spoon so mixture does not brown on bottom of pan. Take off heat. Let mixture cool. Pour in the milk base, and the remainder of the whole milk, into a gallon milk jug; giving a good shake. Refrigerate until ready to churn.

Follow manufactures instruction on churning.  Add peaches to ice cream once ice cream has reached a soft serve stage.  It takes about 20 pounds of ice to churn a 6 quart container of ice cream and about 1 pound of rock salt.

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