Peaches and Cream Ice Cream

Yield:
24 servings

Preparation Time:
15 min; Chill Time: 12+ hours

Ingredients:

  1. 5 cups 1% low-fat milk, divided
  2. 4 egg yolks
  3. 4 cups peeled, mashed ripe peaches (about 8 medium peaches)
  4. 2 Tablespoons fresh lemon juice
  5. 2 Tablespoons vanilla extract
  6. 1/2 teaspoon ground ginger
  7. 1/2 teaspoon almond extract
  8. 2 cans (14 ounce each) fat-free sweetened condensed milk
  9. Mint sprigs (optional)
Directions:

Combine 2 1/2 cups lowfat milk and eggs yolks in a large heavy saucepan, and stir well with whisk.

Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil).

Combine egg yolk mixture, remaining 2 1/2 cups lowfat milk, peaches, lemon juice, extracts, ginger and sweetened condensed milk in a large bowl; stir well.

Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.

Spoon ice cream into a large freezer-safe container, cover and freeze 12 hours or until firm.

Garnish with mint sprigs, if desired.



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