Peach Ice CreamSubmitted by: LADYPHOENIX61
IntroductionTaken from Cooking Light, the nutritional information of SP is different from what is listed. Please read nutritional information at the end of cooking instructions. Taken from Cooking Light, the nutritional information of SP is different from what is listed. Please read nutritional information at the end of cooking instructions.
2 cups 2% milk
1 cup half and half
1 cup sugar
1/8 tsp salt
4 large egg yolks
2 cups chopped peeled peaches
Combine sugar, salt, and egg yolks in a medium bowl; beat with a mixer at high speed until thick and pale. Gradually add half of hot milk mixture to yolk mixture, stirring well with a wire whisk*. Return milk mixture to pan. Cook over medium low heat for 2 minutes or until a thermometer registers 160Â°, stirring constantly. Place pan in a large ice-filled bowl. Cool completely, stirring occasionally.
Pour mixture into the freezer can of an ice cream freezer, and add peaches. Freeze according to the manufacturer's directions. Spoon ice cream into a freezer safe container; cover and freeze 1 hour or until firm.
Makes 8 1-cup servings
*Be sure the milk mixture and yolk mixture are well blended and hot or else you'll wind up with scrambled eggs in your ice cream!
Nutritional information: Calories:210; Fat:6.6g (sat-3.3g, mono-2g, poly-0.5g); Protein:6.5g; cholesterol: 121mg; calcium: 54mg; sodium: 117mg; fiber:0.4g; Iron:0.5mg; carbs:32.1g
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.