Peaches And Cream Ice Cream
|1% low fat milk||5 Cup (80 tbs), divided|
|Peeled mashed ripe peaches||4 Cup (64 tbs) (About 8 Medium Peaches)|
|Fresh lemon juice||2 Tablespoon|
|Vanilla extract||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Fat free sweetened condensed skim milk||28 Ounce (2 Cans, 14 Ounce Each)|
Combine 2 1/2 cups 1% low-fat milk and egg yolks in a large heavy saucepan, and stir well with a 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 1% low-fat milk, peaches, and next 5 ingredients 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 1 hour or until firm.
Garnish with mint sprigs, if desired.