Fresh Peach Ice Cream
|10% cream/Half and half||1⁄2 Pint (1 1/4 Cups)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Crushed ripe peaches||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Almond extract||2 Drop|
|Whipping cream||1⁄2 Pint|
Heat cereal cream in top of a double boiler.
Beat sugar, egg yolks and salt together.
Stir in a little of the hot cream, then scrape the mixture into the remaining cream in the double boiler; stir and cook until the custard thickens.
Stir the next three ingredients together and add the chilled custard.
Fold in stiffly beaten whipping cream and pour into freezer trays.
Freeze until mushy, stirring occasionally, then cover with plastic film and freeze until firm or freeze in a paddle ice-cream freezer.
Serving size: Complete recipe
Calories 2080 Calories from Fat 1124
% Daily Value*
Total Fat 125 g192.2%
Saturated Fat 60.7 g303.3%
Trans Fat 0 g
Cholesterol 1163.2 mg387.7%
Sodium 339.7 mg14.2%
Total Carbohydrates 206 g68.6%
Dietary Fiber 6.8 g27.2%
Sugars 185.3 g
Protein 20 g40.1%
Vitamin A 46.7% Vitamin C 57.2%
Calcium 24.4% Iron 15.5%
*Based on a 2000 Calorie diet