Peach Ice Cream-martha Stewart Living
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dairy, Desserts, Soup/stews | 1 | Quart | |
INGREDIENTS
| 3 | 4 large ripe peaches | |
| sliced but not peeled | ||
| 1 | T | Fresh lemon juice |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Milk |
| 1/2 | t | Vanilla extract |
| 1 | Egg | |
| 1 | Egg yolk | |
| 1 | c | Plus 1 T heavy cream |
| Fresh mint sprigs for | ||
| garnish |
INSTRUCTIONS
Combine peaches, lemon juice, and 1/2 C sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 C of peach mixture to use in ice-cream sodas; separate recipe follows.) Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 C sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturer's instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets, garnished with fresh mint sprigs. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #030 by John Merkel <jmerk@doitnow.com> on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 2034
Calories From Fat: 918
Total Fat: 104.2g
Cholesterol: 716.6mg
Sodium: 1755.2mg
Potassium: 2264.7mg
Carbohydrates: 243.6g
Fiber: 18.6g
Sugar: 150.4g
Protein: 46.7g