Peach Ice Cream

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

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 28%
  • Fat: 6.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.5g
  • Carbohydrate: 32.1g
  • Fiber: 0.4g
  • Cholesterol: 121mg
  • Iron: 0.5mg
  • Sodium: 117mg
  • Calcium: 54mg

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

  1. Combine milk and half-and-half in a medium, heavy saucepan, and bring to a boil. Remove from heat.
  2. 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.
  3. 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.
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