5 pt. Peach Ice Cream
Source of Recipe
WW Magazine
List of Ingredients
2 cups peeled, coarsely chopped, peaches (about 2 large)
1/4 cup sugar
1/4 tsp almond extract
1 1/3 cups 1% lowfat milk, divided
1/4 cup nonfat dry milk
2 large egg yolks
1 (14oz) can fat-free sweetened condensed milk
1 tbsp lemon juice
1 tbsp vanillaRecipe
1. Combine peaches and sugar in 1 qt saucepan; partially mash peaches with a fork or potato masher. Place over medium heat, and cook 20 minutes or until thich and bubbly, stirring frequently. Pour into a bowl, and stir in almond extract. Cover surface with plastic wrap; let cool to room temperature and chill.
2. Combine 2/3 cups 1% milk, dry milk, and yolks in a saucepan. Heat over medium-low heat to 180 degrees or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat; add remaining 2/3 cup milk, sweetened condensed milk, lemon juice, and vanilla. Stir with a whisk til blended. Cover and chill.
3. Combine milk and peach mixture, stir well. Pour into the freezer can of an ice cream freezer. Freeze according to manufacturers instructions. Spoon into a freezer-safe container; cover and freeze for 2 hours or until firm. Garnish with mint sprigs if desired.
Yield: 8 (1/2 cup) servings
Points: 5 CAL 231 FAT 1.8 g CARB 44.9 g FIB .7 g
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