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Peach Sundae Ice Cream |
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Print this Recipe 1 1/2 pounds peaches ripe, peeled* and pitted (about 5 medium) 1/2 cup sugar 2 teaspoons lemon juice Milk 1 5 1/2-ounce can evaporated milk 1 cup whipped cream 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract Dash salt 1/2 cup peach preserves cut pieces if large In a large bowl, crush peaches with a fork or potato masher (you will need 2 cups). Stir in sugar and lemon juice. Cover and let stand for 30 minutes. Add enough milk to evaporated milk to measure 1 cup. Pour into peaches. Stir in whipping cream, vanilla, almond extract and salt. If desired, cover and chill to develop flavor. Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in peach preserves just until marbled. Serve soft or pack to ripen *To peel peaches, drop peaches into boiling water for 1 minute. Remove peaches and slip off skins. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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