Peach Sundae Ice Cream

Serves: 5
Total Calories: 412


1 1/2 pounds peaches ripe, peeled* and pitted (about 5 medium)
1/2 cup sugar
2 teaspoons lemon juice
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.

Nutritional Facts:

Serves: 5
Total Calories: 412
Calories from Fat: 182

This Peach Sundae Ice Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.

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