Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
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  • 5 star values: 0

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

Julianna Grimes Bottcher
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

210 calories; calories from fat 28%; fat 6.6g; saturated fat 3.3g; mono fat 2g; poly fat 0.5g; protein 6.5g; carbohydrates 32.1g; fiber 0.4g; cholesterol 121mg; iron 0.5mg; sodium 117mg; calcium 54mg.
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