Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1545/
Peaches and Cream Ice Cream
Yield: 24 servings
Preparation Time: 15 min; Chill Time: 12+ hours
Ingredients
| 5 |
cups |
1% low-fat milk, divided
|
|
|
| 4 |
|
egg yolks
|
|
|
| 4 |
cups |
peeled, mashed ripe peaches (about 8 medium peaches)
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|
|
| 2 |
Tablespoons |
fresh lemon juice
|
|
|
| 2 |
Tablespoons |
vanilla extract
|
|
|
| 1/2 |
teaspoon |
almond extract
|
|
|
| 1/2 |
teaspoon |
ground ginger
|
|
|
| 2 |
cans |
(14 ounce each) fat-free sweetened condensed milk
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|
|
|
|
Mint sprigs (optional)
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|
|
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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1545/