Lighter Peach Ice Cream Recipe

Lighter Peach Ice Cream Recipe
Lighter Peach Ice Cream Recipe photo by Taste of Home
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Lighter Peach Ice Cream Recipe

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Peaches are a pleasure eaten plain. But when blended into ice cream, they're incredible. Lighter than commercial brands, this cool concoction is a natural family pleaser. —Florine Bruns, Fredericksburg, TX
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 4 medium peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
  • 1-1/4 cups sugar, divided
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 4 cups half-and-half cream
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

In a food processor, combine peaches and 3/4 cup sugar; cover and process until pureed. Set aside. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
Meanwhile, in a large saucepan, heat cream to 175°; stir in remaining sugar until dissolved. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in the peach puree, gelatin mixture and extracts until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2-1/2 quarts.
Originally published as Peach Ice Cream in Country Woman June/July 2009, p42

Nutritional Facts

3/4 cup: 181 calories, 7g fat (5g saturated fat), 49mg cholesterol, 40mg sodium, 23g carbohydrate (23g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 4 medium peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
  • 1-1/4 cups sugar, divided
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 4 cups half-and-half cream
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  1. In a food processor, combine peaches and 3/4 cup sugar; cover and process until pureed. Set aside. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
  2. Meanwhile, in a large saucepan, heat cream to 175°; stir in remaining sugar until dissolved. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in the peach puree, gelatin mixture and extracts until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  3. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2-1/2 quarts.
Originally published as Peach Ice Cream in Country Woman June/July 2009, p42

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