Frozen custard is a true American classic. It’s similar to ice cream, but made with egg yolks for a richer, silkier texture. Peaches are in season right now, and a quick roast in the air fryer brings out that deep, caramel sweetness that’s perfect with cold custard. I use a Ninja Creami for the custard, but any ice cream maker works, or you can freeze the base in a container and stir occasionally as it sets. No air fryer? Bake the peaches in the oven instead.
Tips
For frozen custard, don’t whip the yolks and sugar until fluffy like you would for cake. Just whisk until well combined and the sugar starts to dissolve. The mixture should turn a little lighter and thicker, but not foamy.
Recipe: Frozen Custard with caramelized peaches
4
servingsKeep the screen of your device on
Ingredients
- Frozen Custard
3 egg yolks
½ cup sugar
1 cup whole milk
¾ cup cream
Seeds from ½ vanilla bean (or 1 teaspoon vanilla extract)
Pinch of salt
- Roasted Peaches
2 ripe peaches
1 tablespoon brown sugar
1 tablespoon granulated sugar
1 tablespoon melted butter
½ teaspoon cinnamon
pinch of salt
Directions
- Frozen Custard
- Whisk the egg yolks and sugar in a bowl until well blended.
- In a small saucepan, heat the milk with the vanilla and salt until hot but not boiling.
- Temper the yolks by whisking in a little hot milk, then add the rest in a thin stream while whisking.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from the heat and stir in the cream.
- Cool completely, transfer to the Creami container, and freeze at least 24 hours.
- Spin on the Ice Cream setting. If it seems too firm, hit Re-Spin until it’s silky smooth.
- Caramelized Peaches
- Cut the peaches into wedges or small pieces and place in a bowl.
- In a small bowl, mix the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Toss with the peaches.
- Arrange the peaches in a single layer in the air fryer basket.
- Cook at 350°F (180°C) for 6–7 minutes, until caramelized and tender but still holding their shape.
The Ninja CREAMi is hands down the best ice cream maker I’ve tried. What I really like is the texture. The ice cream comes out so smooth and creamy, better than anything I’ve managed with other machines. It’s also incredibly easy to use: you prep your base, freeze it overnight, and then let the CREAMi do the rest. With several one-touch programs, you can make ice cream, sorbet, gelato, milkshakes, or even smoothie bowls, and the re-spin function lets you make your batch softer if you prefer. You can go all in with decadent gelato, or make lighter, low-sugar or dairy-free versions. You can even add your favorite mix-ins like chocolate, nuts, or fruit to make it your own. It’s a fun, reliable machine that makes experimenting with flavors at home so much more exciting.
