PEACH ICE CREAM
prep 30 minutes chill 1 hour + overnight
4 medium ripe peaches (about 11/4 lb.), peeled and
chopped into small chunks (4 cups)
1 cup packed brown sugar
1/2 cup granulated sugar
3 Tbsp. lemon juice
2 tsp. vanilla
1/4 tsp. almond extract
2 cups whipping cream
2 Tbsp. bourbon, optional
1. In a large bowl combine peaches, brown sugar, granulated sugar, lemon juice, vanilla, and almond extract. Let stand 15 minutes. Add whipping cream and, if using, bourbon; stir to combine. Place in an airtight container; chill 1 to 2 hours or overnight.
2. In a 2- qt. ice cream freezer churn mixture according to manufacturer’s directions. Transfer to a freezer container; freeze overnight. Makes 14 servings. each serving 224 cal, 12 g fat (8 g sat. fat), 39 mg chol, 14 mg sodium, 28 g carb, 1 g fiber, 27 g sugars, 1 g pro.
PEACH ICE CREAM The family’s favorite dessert can be made ahead, but Case and Deanna love the day- of approach. “There’s something fun about making ice cream together,” she says. “It ’s a form of entertainment.” A splash of bourbon gives it an...