Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Peachy Peach Ice Cream




Source of Recipe


Sunset, August 2001






Recipe Introduction


Very ripe peaches are the flavor secret to this simple ice cream.





List of Ingredients



• 1 1/2 pounds ripe peaches
  
• 1 1/2 tablespoons lemon juice
  
• 2 teaspoons vanilla
  
• About 2/3 cup sugar
  
• 2 cups half-and-half (light cream)
  






Instructions



1. Peel peaches, then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
   
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.
   
3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
   
4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.
   






Final Comments


Makes about 4 cups; 4 to 6 servings