Try this Robbs Alabama Peach Ice Cream recipe, or contribute your own.
Suggest a better descriptionBlanch peaches in large pot of boiling water 1 minute; peel. Puree peach pulp with lemon juice in processor or blender; you should have 2 cups. Refrigerate until ready to use. Combine milk and cream in heavy medium saucepan and simmer 20 minutes, stirring frequently; do not boil. Add sugar and stir until dissolved. Whisk yolks to blend in bowl. Gradually whisk in 1 cup milk mixture. Pour back into sauce pan and whisk over medium-low heat until mixture thickens enough to coat back of spoon; do not boil. Strain custard and cool. Blend custard and peach puree. Chill overnight if possible. Transfer to ice cream maker and process according to manufacturers instructions. Transfer to airtight container and freeze until ready to serve. If frozen solid, let soften slightly in refrigerator.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 716 | ||
Calories from Fat: 215 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 860.9mg | 265 % | |
Sodium 44.8mg | 2 % | |
Potassium 138.9mg | 4 % | |
Total Carbohydrate 118g | 35 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 117.9g | ||
Protein 11.7g | 17 % | |
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: 716
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