Make your own ice cream, starting with peach cobbler and wow your guests with this dessert.
Written with permission from Southern Living Cooking School
- 1 Mrs. Smith's® Peach Cobbler
- 1 qt. half-and-half cream
- 1 (14-oz.) can sweetened condensed milk
- 8 egg yolks
- 1/2 cup sugar
- 2 tsp. vanilla extract
Remove frozen Mrs. Smith's® Peach Cobbler from carton; remove plastic overwrap and cardboard cover from aluminum foil pan. Turn up foil edges, and place pan on baking sheet.
Bake at 400 degrees for 50 to 60 minutes.
Cook half-and-half and next four ingredients in a medium saucepan over medium-high heat, whisking constantly, 13 minutes or until a candy thermometer registers 160 degrees.
Remove custard from heat. Cool. Stir together peach cobbler and custard; chill 8 hours.
Pour peach cobbler mixture into freezer container of a 5 quart electric freezer. Freeze according to manufacturer's instructions.