PEACH ICE CREAM

Better Homes & Gardens - Best of Summer Recipes - - Red, White & Peachy -

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...

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