Peach Ice Cream

I LOVE peach season! And although it is nearing the end of peach season in TX, I have stocked up on peaches (and frozen several bags) so that I can make many peach recipes throughout the year. This is by far one of my favorite peach desserts for summer – it’s quick and easy, and best eaten the day it’s made (although still pretty tasty for a few days afterwards, too). Enjoy!

Peach Ice Cream
From Cooking Light, Aug 2001
Serves 8 (1/2 cup per serving)

3 cups sliced peeled peaches (about 1 1/2 pounds)
1 cup half-and-half
1/2 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract

Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl.

Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions (churn for about 20 minutes, or until ice cream reaches a “soft-serve” stage).

Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.

Nutritional info:
Calories: 125.2
Total Fat: 4.1 g
Saturated Fat: 2.5 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.0 g
Cholesterol: 14.3 mg
Sodium: 19.6 mg
Potassium: 191.7 mg
Total Carbohydrate: 21.6 g
Dietary Fiber: 1.3 g
Sugars: 20.4 g
Protein: 1.8 g

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