From: firstname.lastname@example.org (Carole A. Resnick) Date: 23 Jun 1994 14:58:27 -0400 Scald half and half and whipping cream with vanilla in heavy medium saucepan. Whisk sugar and yolks in large bowl until light and fluffy. Slowly whisk in hot cream mixture. Return to saucepan. Stir over medium heat until mixture coats spoon, about 5 minutes; do not boil. Strain into large bowl. Cool completely. Coarsely puree 3 pounds peaches. Fold into custard. Mix in sour cream. Refrigerate overnight. Coarsley chop remaining 1 1/2 pounds peaches. Process custard in ice cream maker (in batches if necessary) according to manufacturers instructionsm adding chopped peaches when almost set. Freeze in covered container several hours. Makes about 4 quarts. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 197 (74%)|
|Amt Per Serving||% DV|
|Total Fat 21.9g||29 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 485.9mg||149 %|
|Sodium 60.7mg||2 %|
|Potassium 158.1mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.1g|
|Protein 8.1g||12 %|
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Calories per serving: 267
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