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Recipe Index
 

 

Nancy's Kitchen - Tried and Tested Recipes
Brown Sugar Peach Ice Cream






Brown Sugar Peach Ice Cream
Makes about 2 quarts.
8 Servings

4 lg Peaches*, pureed or minced
1-1/4 cup Light brown sugar, divided and firmly packed
1 tb Lemon juice
1-1/2 cup Milk
3 Eggs, beaten
1-1/2 cup Whipping cream
1 teaspoon Vanilla extract

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.

NOTE
*About one pound; one 16-oz. package frozen unsweetened peaches, thawed, may be
substituted for fresh peaches.

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