Peach Ice Cream

Photo: Oxmoor House

Ripe peaches at peak season are key to this creamy, refreshing ice cream. It's best eaten the same day it's prepared.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 29%
  • Fat: 4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 21.3g
  • Fiber: 1.2g
  • Cholesterol: 13mg
  • Iron: 0.1mg
  • Sodium: 20mg
  • Calcium: 53mg

Ingredients

  • 3 cups sliced peeled peaches (about 1 1/2 pounds)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Preparation

  1. Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.
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