Peach Ice Cream
Like the sorbet, this recipe is very refreshing.
Makes about
1.5 Quarts:
6 medium
peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach
slices, thawed.
1 cup sugar
3 cups heavy
cream
1 cup milk
2 teaspoons
vanilla extract
1. In a
large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar.
Let stand 1 hour.
2. Add the
cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to
blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3
days.
3. Stir the
mixture to blend and pour in to the canister of an ice cream maker. Freeze
according to the manufacturer's directions. Eat at once or transfer to a
covered container and freeze up to 8 hours.
Wish it were summer,
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