Brown Butter Peach Custard Ice Cream
This brown butter peach ice cream custard style is a rich French-style homemade ice cream made in a Cuisinart ice cream maker with fresh peaches, nutty brown butter, and a silky custard base for incredible flavor in every scoop. This creamy summer dessert is perfect served in homemade waffle cones or alongside your favorite fresh peach desserts.
Servings: 8 people
Equipment
- 1 large skillet
- 1 Blender
- 1 Medium saucepan
- 1 Large mixing bowl
- 1 Whisk
- 1 Silicone spatula or wooden spoon
- 1 Fine-mesh sieve (optional)
- 1 Instant-read thermometer (optional)
- 1 Ice cream maker (1½-quart Cuisinart or similar)
- 1 Airtight freezer-safe container
Ingredients
For The Brown Butter peaches
- 4 medium peaches sliced, about 600 grams
- 3 tablespoons brown sugar packed, 40 grams
- 3 tablespoons butter 42 grams
For The Custard Base
- 4 large egg yolks
- 1 cup granulated sugar 200 grams
- 2 cups heavy cream 480 grams
- 1 cup whole milk 240 grams
- 1 teaspoon vanilla extract 5 grams
- ¼ teaspoon salt 1.5 grams
Instructions
- Freeze the ice cream maker bowl – Place the freezer bowl for your 1½-quart Cuisinart ice cream maker in the freezer for at least 24 hours before making the ice cream. This recipe was developed specifically for this size machine, and the batch fits it perfectly.
- Brown the butter – Melt the butter in a large skillet over medium heat. Continue cooking for 3 to 4 minutes, stirring occasionally, until the butter foams and the milk solids turn a deep golden brown with a rich, nutty aroma. Remove the skillet from the heat immediately so the butter doesn't burn.
- Cook the peaches – Stir the brown sugar into the brown butter, then add the sliced fresh peaches. Cook for 4 to 5 minutes, stirring occasionally, until the peaches are softened and beginning to caramelize.
- Blend the peaches – Transfer the brown butter peach mixture to a blender or food processor and blend until smooth. If you enjoy little pieces of peach throughout your homemade peach ice cream, leave the mixture slightly chunky.
- Heat the dairy – In a medium saucepan, combine the heavy cream, whole milk, and salt. Warm over medium heat for about 4 to 5 minutes, or until steaming, but do not let it come to a boil.
- Whisk the egg yolks – In a medium mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
- Temper the egg yolks – Slowly pour the warm cream mixture into the egg yolks over 2 to 3 minutes, whisking constantly as you go. Once fully combined, pour the mixture back into the saucepan.
- Cook the custard – Cook over medium-low heat for 5 to 8 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon. If you run your finger through the coating, the line should stay in place.
- Finish the custard – Remove the custard from the heat and stir in the brown butter peach mixture and vanilla extract until fully combined.
- Chill the custard – Cover and refrigerate for at least 4 hours, or preferably overnight, until completely cold. A well-chilled custard churns into a smoother, creamier Brown Butter Peach Custard Ice Cream.
- Churn the ice cream – Pour the chilled custard into your frozen 1½-quart Cuisinart ice cream maker, or another 1½-quart ice cream maker. Churn for 15 to 20 minutes, or according to your manufacturer's instructions, until the ice cream reaches a soft-serve consistency.
- Freeze before serving – Transfer the churned ice cream to a freezer-safe container and freeze for 2 to 4 hours, or until firm enough to scoop. Serve in Homemade Waffle Cone Recipe with Fresh Milled Flour or your favorite bowl.
Notes
Storage – Store the ice cream in an airtight freezer-safe container for up to 2 weeks. Press a piece of parchment paper or plastic wrap directly onto the surface before sealing to help minimize ice crystals.
Make Ahead – Preparing the custard a day ahead and chilling it overnight develops the flavor and helps the ice cream churn into an even creamier texture.
Expert Tip – Brown the butter just until the milk solids turn deep golden brown and smell nutty. Watch it closely during the last minute, as browned butter can quickly go from perfectly toasted to burnt.
Troubleshooting – If the custard begins to look lumpy while cooking, immediately remove it from the heat and strain it through a fine-mesh sieve. Cooking gently over medium-low heat while stirring constantly helps create a silky smooth custard.
Serving Suggestion – Scoop this Brown Butter Peach Custard Ice Cream into Homemade Waffle Cones made with Freshly Milled Flour, or serve alongside Peach Crisp, Peach Crumble, or Sourdough Peach Cobbler. It's also delicious with a drizzle of Peach Simple Syrup or served with a glass of Peach Lemonade or Peach Iced Tea.