| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Dairy, Soup/stews |
1 |
Quart |
INGREDIENTS
| 3 |
|
-4 large ripe peaches, sliced but not peeled |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Granulated sugar |
| 1/2 |
c |
Milk |
| 1/2 |
ts |
Vanilla extract |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg yolk |
| 1 |
c |
Plus 1 T heavy cream |
|
|
Fresh mint sprigs for garnish |
INSTRUCTIONS
1. 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.)
2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let
stand for 1/2 hour.
3. 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.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”