Peaches and Cream Ice Cream

Yield: 24 servings

Preparation Time: 15 min; Chill Time: 12+ hours

Ingredients

5 cups 1% low-fat milk, divided

4 egg yolks

4 cups peeled, mashed ripe peaches (about 8 medium peaches)

2 Tablespoons fresh lemon juice

2 Tablespoons vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon ground ginger

2 cans (14 ounce each) fat-free sweetened condensed milk

Mint sprigs (optional)

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Nutrition Facts

Yield: 24 servings

Approximate Nutrient Content per serving:

Calories: 140

Calories From Fat: 234

Total Fat: 26.2g

Cholesterol: 4.9g

Sodium: 60mg

Total Carbohydrates: 140mg

Protein: 1.4g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine 2 1/2 cups lowfat milk and eggs yolks in a large heavy saucepan, and stir well with whisk.

Cook over medium heat 10 minutes or until mixture thickens and coats a spoon, stirring constantly (do not boil).

Combine egg yolk mixture, remaining 2 1/2 cups lowfat milk, peaches, lemon juice, extracts, ginger and sweetened condensed milk in a large bowl; stir well.

Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions.

Spoon ice cream into a large freezer-safe container, cover and freeze 12 hours or until firm.

Garnish with mint sprigs, if desired.

Please note that some ingredients and brands may not be available in every store.

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