| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
24 |
servings |
INGREDIENTS
| 5 |
c |
1% Low-Fat Milk; Divided |
| 4 |
lg |
Egg Yolks |
| 4 |
c |
Mashed Peaches; About 8 Medium |
| 2 |
tb |
Fresh Lemon Juice |
| 2 |
tb |
Vanilla Extract |
| 1/2 |
ts |
Ground Ginger |
| 1/2 |
ts |
Almond Extract |
| 28 |
oz |
Fat Free Condensed Milk; Sweetened |
|
|
Mint Sprigs; Optional |
INSTRUCTIONS
Combine 2 1/2 cups 1% low-fat milk and egg yolks in a large, heavy
saucepan, and stir well with a whisk. Cook over medium heat 10 minutes or
until mixture thickens and coats a spoon, stirring constantly (do not
boil). Combine egg yolk mixture, 2 1/2 cups 1% low-fat milk, peaches, and
remaining ingredients in a large bowl; stir well. Cover and chill
completely. Pour mixture into the freezer, and freeze according to
manufacturer's instructions. Spoon ice cream into a large freezer safe
container; cover and freeze 1 hour or until firm. Garnish with mint sprigs,
if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug
11, 1999, converted by MM_Buster v2.0l.
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