• 1serving
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C

Ingredients Jump to Instructions ↓

  1. 2 pounds of fresh or frozen sliced peaches (do not peel if fresh)

  2. 1/2 cup sugar

  3. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Stir peaches together with sugar and lemon juice in a bowl. While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more.

  2. Purée the hot mixture in a blender (careful!) until smooth, about 1 minute. Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions.


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