Pabst-ett Frozen Peach Custard

A dessert recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Corporation in 1931

Pabst-ett Frozen Peach Custard

1 1-lb. can sliced peaches
1 cup sugar

1/4 teaspoon salt
1 tablespoon butter
1 cup whipped cream
2 tablespoons cornstarch
1/4 cup water
1 cup milk
1/2 package Pabst-ett* Standard


Open and drain peaches. Put liquid in a saucepan with cup of sugar. Allow to cook about 10 minutes; add sliced peaches, salt and butter. Let simmer a few minutes. Dissolve cornstarch in water, add milk and stir into the peach mixture, stirring constantly until thick and smooth. Remove from fire, add Pabst-ett which has been cut into pieces. Stir carefully until Pabst-ett is well dissolved. When cool turn into refrigerator mould. Allow to set about 1 hour. Spread whipped cream over top. Return to refrigerator until ready to serve.

* Pabst-ett was a cheese produced by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients