Peaches & Cream Ice Cream
Source of Recipe
Cooking Light YEAR: 1996 ISSUE: Jul/Aug PAGE: 107
List of Ingredients
5 cups 1% low-fat milk divided
4 egg yolks
4 cups mashed peeled ripe peaches
8 medium peaches
2 tablespoons fresh lemon juice
2 tablespoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon almond extract
28 ounces fat-free sweetened condensed skim milk
Mint sprigs optionalRecipe
Combine 2-1/2 cups 1% low-fat milk and egg yolks in a large heavy saucepan, and stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, remaining 2-1/2 cups 1% low-fat milk, peaches, and remaining ingredients in a large bowl; stir well. Cover and chill completely. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer-safe container; cover and freeze 1 hour or until firm.
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