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Peach-Maple Ice Cream

Maple and peach? The combination may sound unusual, but in this smooth homemade ice cream, it's absolutely decadent! It's the definition of refreshment.—Arline Hofland, Deer Lodge, Montana

24 ServingsPrep: 20 min. + chilling Process: 20 min. + freezing

Ingredients

4 cups sliced peeled peaches or frozen unsweetened sliced peaches (about 3 pounds)
3 tablespoons lemon juice
3 cups 2% milk
1 cup sugar
3/4 cup maple syrup
1/8 teaspoon salt
6 egg yolks, lightly beaten
3 cups heavy whipping cream
2 tablespoons vanilla extract
Additional maple syrup, optional

Directions

Place peaches in a blender; cover and process until smooth. Stir in
lemon juice; set aside.
In a large saucepan, heat milk to 175°. Stir in the sugar, syrup
and salt until dissolved. Whisk a small amount of the hot mixture
into the egg yolks. Return all to the pan, whisking constantly. Cook
and stir over low heat until mixture is thickened and coats the back
of a spoon.
Remove from the heat. Cool quickly by placing pan in a bowl of ice
water; stir for 2 minutes. Stir in the cream, vanilla and peach
mixture. Transfer to a large bowl; press waxed paper onto surface of
ice cream. Refrigerate for several hours or overnight.

2 of 2

Peach-Maple Ice Cream (continued)

Directions (continued)

Fill cylinder of ice cream freezer two-thirds full; freeze according
to the manufacturer’s directions. Refrigerate remaining mixture
until ready to freeze. When ice cream is frozen, transfer to a
freezer container; freeze for at least 4 hours before serving.
Serve in dessert dishes; drizzle with additional syrup if desired.
Yield: 3 quarts.

Nutrition Facts: 1/2 cup (calculated without additional syrup) equals 203 calories, 13 g fat (8 g saturated fat), 94 mg cholesterol, 42 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.