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.
Serving size: Complete recipe
Calories 3325 Calories from Fat 260
% Daily Value*
Total Fat 29 g45.1%
Saturated Fat 13.1 g65.5%
Trans Fat 0 g
Cholesterol 896.9 mg299%
Sodium 1330 mg55.4%
Total Carbohydrates 638 g212.8%
Dietary Fiber 13.9 g55.7%
Sugars 619.5 g
Protein 116 g232.3%
Vitamin A 160.5% Vitamin C 122.3%
Calcium 348.4% Iron 25.3%
*Based on a 2000 Calorie diet