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

Nutritional Information

Calories 125
Caloriesfromfat 29 %
Fat 4 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 21.3 g
Fiber 1.2 g
Cholesterol 13 mg
Iron 0.1 mg
Sodium 20 mg
Calcium 53 mg

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

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.

Note:

August 2001