Peaches and cream ice cream
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | 1% Low-Fat Milk; Divided |
| 4 | larges | Egg Yolks |
| 4 | cups | Mashed Peaches; About 8 Medium |
| 2 | tablespoons | Fresh Lemon Juice |
| 2 | tablespoons | Vanilla Extract |
| ½ | teaspoon | Ground Ginger |
| ½ | teaspoon | Almond Extract |
| 28 | ounces | Fat Free Condensed Milk; Sweetened |
| Mint Sprigs; Optional | ||
Directions
Combine 2½ cups 1% low-fat milk and egg yolks in a large, heavy saucepan, and stir well with a whisk. Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil). Combine egg yolk mixture, 2 ½ cups 1% low-fat milk, peaches, and remaining ingredients in a large bowl; stir well. Cover and chill completely. Pour mixture into the freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a large freezer safe container; cover and freeze 1 hour or until firm. Garnish with mint sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 11, 1999, converted by MM_Buster v2.0l.