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Desserts - Banana-Peach Custard Ice Cream

  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 eggs, beaten
  • 2 cups peaches, finely chopped
  • 2 ripe bananas, mashed
  • 2 cups whipping cream
  • 1 1/2 tablespoons vanilla

Combine sugar, flour, and salt; gradually stir in milk. Cook and stir over low heat until thick. Add a small amount of hot mixture to eggs; mix well. Pour eggs into hot mixture. Cook and stir for one minute. Cool. Stir in peaches and bananas, then add cream and vanilla.

Pour mixture into freezer can of either an electric or hand-cranked freezer. Fill can only 2/3 full. Fit can into freezer. Adjust dasher and cover. Pack crushed ice and rock salt around can, using six parts ice to one part salt. Freeze until motor or crank turns hard. Remove ice to below lid of can; remove lid and dasher. Makes 1 1/4 quarts.

To ripen, plug opening in lid. Cover can with several thicknesses of waxed paper or foil for tight fit; replace lid. Pack more ice and salt, using four parts ice to one part salt, around can to fill freezer. Cover freezer with heavy cloth or newspapers. Allow ice cream to ripen about three or four hours.
Submitted By: Gladys Gibbs
Brush Creek
Smith Farmers Co-op
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