Brown Butter Toasted Peach Custard

If you have been sleeping on your Ninja Creami this summer, this brown butter toasted peach custard is the recipe that is going to wake you up. I developed this one after being inspired by the kind of elevated, unexpected ice cream flavors you find at a really good artisan ice cream shop. Brown butter and roasted peach is that combination for me.

The magic here is in two steps that most ice cream recipes skip entirely. First, browning the butter before building the custard adds a deep nutty caramel flavor that you genuinely cannot get any other way. Second, roasting the peaches instead of using them raw concentrates their sweetness and gives them a jammy, almost caramelized quality that holds up beautifully in the custard base. Together they create something that tastes far more complex than the ingredient list suggests.

This is a true egg yolk custard base which means it takes a little more time than a no-churn recipe but the payoff is worth every minute. The richness from the yolks gives you that ultra creamy, dense texture that processes in the Ninja Creami into something that genuinely rivals anything you would order at a scoop shop. Once you make a custard base Creami recipe you will never go back to the simpler versions.

A note on the peaches: do not stress if yours are not perfectly ripe. Roasting does all the work that ripeness would do naturally, so even a firm grocery store peach will caramelize beautifully in the oven. Frozen peaches work just as well and are actually a great option since they are picked at peak ripeness. This recipe is summer in a pint and I cannot stop making it. Enjoy!

Brown Butter Toasted Peach Ninja Creami Ice Cream

A rich egg yolk custard base made with browned butter and roasted peach puree, processed in the Ninja Creami into the creamiest, most elevated summer ice cream you have ever made at home. Deep nutty caramel notes from the brown butter meet sweet jammy roasted peach in every single bite.

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Prep Time 1 hour hr

Total Time 2 days d

Course Dessert

Servings 4

Ingredients

  

• 2 medium peaches
• 2 tablespoons butter for browning
• 1 tablespoon brown sugar for roasting peaches
• 3 egg yolks
• ⅓ cup granulated sugar
• 1 cup heavy cream
• ½ cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

 

Roast the peaches:

• Pit and slice the peaches, toss with brown sugar, and roast on a parchment lined baking sheet at 400°F for 20-25 minutes until caramelized and jammy. Reserve about 1/4 cup of peaches as a mix in if you want peach chunks in your final ice cream and store in fridge until you process your pint. Let the rest of the peaches cool completely then blend smooth and strain through a fine mesh strainer. You want about ⅓ cup of smooth peach puree.

Brown the butter:

• In a sauce pan, melt butter over medium heat, swirling constantly. It will foam, then the foam will subside, then you’ll see golden bits forming on the bottom and smell a nutty caramel aroma. Pull it off the heat immediately at that point, it goes from brown to burnt fast. Pour into a bowl and set aside to cool slightly.

Make the custard:

• In a medium bowl, whisk egg yolks and sugar together until pale and slightly thickened. Heat heavy cream and milk in a saucepan over medium heat until just simmering – don’t boil. Slowly pour half of the hot cream into the egg yolks while whisking constantly (tempering) then pour everything back into the sauce pan. Cook over medium low heat stirring constantly until it coats the back of a spoon and reaches about 170-175°F. Remove from heat.

Combine:

• Whisk the browned butter into the warm custard until fully incorporated. Then whisk in the peach puree, vanilla, and salt. Taste and adjust – if you want more peach flavor add a little more puree, if you want more salt now is the time.

Chill and freeze:

• Strain the custard through a fine mesh strainer into a bowl. Let it come to room temp then pour into your Creami pint, filling to the max fill line, and freeze for a full 24 hours.

Process:

• Let the pint sit at room temperature for 5 minutes before processing. Run on the ice cream setting first. If it looks crumbly after the first spin, add a tiny splash of milk (½ teaspoon) and re-spin. Add your peach mix-ins at this point. It should come out incredibly creamy and rich.

Notes

If you have unripe peaches: unripe peaches are actually fine for this recipe because you’re roasting them — heat does most of the work that ripeness would do naturally. A few things that help:

• Roast longer — give them 30-35 minutes instead of 20-25 and they’ll soften and caramelize beautifully regardless of ripeness
• Add a little more brown sugar — unripe peaches are less sweet so bump it to 1.5 tablespoons when tossing before roasting
• A splash of peach nectar — if the roasted puree still tastes flat after blending, add a tablespoon of peach nectar or peach jam to boost the flavor
• Frozen peaches are your backup — if the fresh ones look truly terrible, frozen peaches are picked at peak ripeness and will actually give you better flavor than a bad fresh peach. Thaw completely, pat dry, then roast the same way

Keyword ice cream, ninja creami ice cream, summer dessert