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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This rich and delicious dessert is especially outstanding when served with warm peaches or peach pie.Rita Kitsteiner, Tucson, Arizona Ingredients:
2 cups whole milk |
1/2 cup confectioners' sugar |
4 egg yolks, lightly beaten |
2 to 3 teaspoons grated lemon peel |
1 teaspoon almond extract |
1 package (16 ounces) frozen unsweetened sliced peaches, thawed and chopped |
1 cup half-and-half cream |
1/2 cup slivered almonds |
Directions:
1. In a small heavy saucepan, heat milk to 175°; stir in confectioners' sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the peaches, cream and almonds. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1-1/2 quarts.
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