| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice cream, Stir frozen |
8 |
Servings |
INGREDIENTS
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Lowfat 1% milk |
| 2 |
tb |
Light corn syrup |
| 3 |
|
Ripe nectarines, peeled, quartered, or peaches, fresh or frozen |
| 1/2 |
ts |
Vanilla extract |
| 1/8 |
ts |
Almond extract |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
In a small saucepan, combine the beaten egg, sugar, milk and corn syrup.
Cook and stir over low heat until thickened; cool. Puree the nectarines in
a blender or food processor fitted with a metal blade. Combine the cooled
egg mixture, pureed nectarines, vanilla and almond extracts and whipping
cream. Pour into an ice cream canister. Freeze in an ice cream maker
according to the manufacturer's directions. Makes about 1 quart. Penny
Halsey (ATBN65B). Nutrition Analysis: 156 calories, 2g protein, 24g
carbohydrate, 7g fat, 48mg cholesterol.
Recipe by: Mable & Gar Hoffman's Ice Cream Posted to MC-Recipe Digest V1
#622 by Nancy Berry <nlberry@prodigy.net> on May 29, 1997
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