11
Fresh Peach Ice Cream
2 cups Whole milk
2 Ripe peaches, peeled, pitted, and
chopped (about 1⅓ cups)
Juice of ½ lemon
½ cup Sugar
2 Egg yolks
In medium saucepan, heat the milk over medium heat until bubbly around the edges.
Do NOT boil. Remove from heat and cover to keep hot.
In a blender or food processor, puree the peaches, lemon juice, and ¼ cup sugar
until very thick. With the machine running, gradually add the hot milk. Return the
mixture to the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon for 6 to 8 minutes,
or until mixture thickens and coats the back of the spoon. Remove from heat and
place pan in a bowl of ice water. Stir for 2 minutes to cool the mixture. Stir in the
peaches. Place in a bowl, cover and refrigerate for 2 hours or until thoroughly
chilled.
Pour into the freezer canister and freeze as directed.
Variations: Fresh Banana Ice Cream
Use the recipe and directions above substituting 2 ripe bananas, peeled and sliced in
place of the peaches.
Strawberry Sorbet
2⅔ cups Fresh or individually frozen strawberries
(thawed)
⅓ cup Granulated sugar
⅔ cup Water
2 tsps. Lemon juice
In a medium saucepan, combine the sugar and water. Heat to boiling on medium
high, stirring occasionally. Reduce heat to low, and simmer until sugar is dissolved.
Remove pan from heat, pour liquid into a bowl and cool in the refrigerator for 1 – 2
hours.
Puree the strawberries with lemon juice in a blender or food processor. Pour into the
liquid mixture bowl and stir until blended.
Pour into the freezer canister and freeze as directed.
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