Peach Custard Ice Cream
This peachy and creamy ice cream recipe is from the cookbook ‘Homemade Cooking Good ‘Nuff for Sharing’, as published by the Antique Gas & Steam Engine Museum, nestled on 55 acres of rolling farm ground in Vista, California.

3 eggs
1 cup sugar
1 cup milk
1/8 tsp. almond extract
½ tsp. vanilla extract
2 cups half & half
4 large fresh peaches, peeled and pitted

In a medium bowl beat the eggs until they are thick and lemon colored, about 5 minutes.
Gradually beat in sugar. Set aside.
In a medium saucepan combine the beaten egg mixture and milk.
Cook over low heat until slightly thickened and mixture coats spoon.
Stir in the almond extract, vanilla extract and half & half.  Cool to room temperature.
Puree the peaches in a blender of food processor, then stir into the custard mixture.
Pour into the ice cream canister and proceed according to manufacturer’s instructions.

The Antique Gas & Steam Engine Museum is nestled on 55 acres of rolling farm ground in Vista, California. Featuring collections of over 20,000 items from the 1849-1949 era; the museum collects, preserves and displays examples of mechanical ingenuity and crafts associated with the early days of the American farm and rural community. The museum is host to a number of events including their Spring and Fall Harvest Fair, Threshing Bee, Antique Tractor and Engine Shows. Read more about the Antique Gas & Steam Engine Museum.