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Peach Ice Milk

Western.Chefs's picture
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Half and half 1 Cup (16 tbs)
  Milk 3 Cup (48 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Almond extract 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Peaches 8 Medium, peeled, pitted, and diced
  Lemon juice 1⁄4 Cup (4 tbs)

1. In 3-quart saucepan, sprinkle gelatin evenly over half-and-half; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring, until gelatin dissolves. Remove from heat; stir in milk, sugar, extract, and salt.
2. In blender at medium speed or in food processor with knife blade attached, blend peaches and lemon juice until smooth. Stir into milk mixture (mixture may look curdled).
3. Pour peach mixture into 13" by 9" baking pan. Cover and freeze, stirring occasionally, until partially frozen, about 3 hours.
4. Spoon peach mixture into chilled large bowl; with mixer at medium speed, beat until smooth but still frozen. Return mixture to pan; cover and freeze until firm, about 3 hours.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1854 Calories from Fat 469

% Daily Value*

Total Fat 53 g81.5%

Saturated Fat 30.2 g151.1%

Trans Fat 0 g

Cholesterol 157.3 mg52.4%

Sodium 642.8 mg26.8%

Total Carbohydrates 323 g107.8%

Dietary Fiber 18.7 g74.9%

Sugars 291 g

Protein 53 g106.6%

Vitamin A 111.5% Vitamin C 185.9%

Calcium 110.8% Iron 20.3%

*Based on a 2000 Calorie diet

Peach Ice Milk Recipe