| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Fruit, Desserts | 8 | Servings | |
INGREDIENTS
| 4 | lg | Peaches*, pureed or minced |
| 1 1/4 | c | Light brown sugar, divided, firmly packed |
| 1 | tb | Lemon juice |
| 1 1/2 | c | Milk |
| 3 | Eggs, beaten | |
| 1 1/2 | c | Whipping cream |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Into pureed or minced peaches, stir 1/2 cup sugar and lemon juice; set aside. Combine milk, eggs, and remaining sugar in medium saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats spoon (160F), about 15 minutes. Stir in cream and vanilla extract. Chill. Stir peach mixture into cream mixture; freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. NOTES : *About one pound; one 16-oz. package frozen unsweetened peaches, thawed, may be substituted for fresh peaches. Recipe by: Best Recipes, June 1993 Posted to FOODWINE Digest 27 Jun 97 by Ellen Court <CourtMoss@NOVA-NET.NET> on Jun 27, 1997
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