Try this Peach Ice Cream-Martha Stewart Living recipe, or contribute your own.
Suggest a better description1. Combine peaches, lemon juice, and 1/2 C sugar in a nonreactive bowl. Let sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 C of peach mixture to use in ice-cream sodas; separate recipe follows.) 2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let stand for 1/2 hour. 3. Using an electric mixer, beat egg and egg yolk at high speed until light in color. Gradually add the remaining 1/4 C sugar, beating until incorporated. Lower speed and add cream, then peach mixture; mix to blend. Pour into ice-cream maker and freeze according to manufacturers instructions. (If using a hand-cranked ice-cream maker, first chill shell of the machine for 24 hours in the freezer.) Serve in goblets, garnished with fresh mint sprigs. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #030 by John Merkel
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Serving Size: 1 Quart (160g) | ||
Recipe Makes: 1 Quart | ||
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Calories: 298 | ||
Calories from Fat: 91 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423.7mg | 130 % | |
Sodium 91.1mg | 3 % | |
Potassium 163.5mg | 4 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 42.1g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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