Peaches and cream ice cream

Yield: 24 servings

Measure 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
\N \N Mint Sprigs; Optional

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.

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