Peachy Keen Ice Cream

Recipe Ingredients

2 lbs	908g / 32oz	Ripe peaches
1 tablespoon	15ml	Lemon juice
3/4 cup	148g / 5.2oz	Sugar
1 cup	237ml	Milk
3 cups	711ml	Heavy cream
1 tablespoon	15ml	Pure vanilla extract
4 tablespoons	60ml	Egg yolks (large)

Recipe Instructions

Peel, pit and slice peaches, reserving peels and pits. Combine the peach slices, lemon juice and 1/4 cup sugar, then set aside.

In a saucepan, combine the milk, cream, remaining sugar, vanilla and peach peels and pits; cook, stirring, over medium heat for 10 minutes. Do not boil. Remove from heat.

Place yolks in a bowl and, whisking constantly, pour in 1 cup of the hot-milk mixture; continue whisking until smooth.

Slowly pour the egg mixture back into the hot-milk mixture in the saucepan, whisking constantly until smooth. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon (6 to 8 minutes). The mixture should never boil.

Cool to room temperature and then strain into a bowl.

Puree the reserved peaches in a food processor until smooth. Stir into the milk mixture and freeze in an ice cream maker according to the manufacturer's instructions.

This recipe yields about 2 quarts to serve 16.

Nutritional Analysis Per 1/2-cup Serving: 240 calories, 16g carbohydrates, 2g protein, 18g fat, 115mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-28-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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