Peach Ice Cream

recipe
If your peaches are not ripe and soft, pulse them in the food processor.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 210
Caloriesfromfat 28 %
Fat 6.6 g
Satfat 3.3 g
Monofat 2 g
Polyfat 0.5 g
Protein 6.5 g
Carbohydrate 32.1 g
Fiber 0.4 g
Cholesterol 121 mg
Iron 0.5 mg
Sodium 117 mg
Calcium 54 mg

Ingredients

2 cups 2% reduced-fat milk
1 cup half-and-half
1 cup sugar
1/8 teaspoon salt
4 large egg yolks
2 cups chopped peeled peaches

Preparation

Combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.

Combine sugar, salt, and egg yolks in a medium bowl; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring well with a whisk. Return milk mixture to pan. Cook over medium-low heat for 2 minutes or until a thermometer registers 160°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.

Pour mixture into the freezer can of an ice-cream freezer, and add peaches. Freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Note:

Julianna Grimes Bottcher,

July 2006
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