Directions:
- Heat the cream in a heavy medium saucepan over medium heat until small bubbles appear around the edge. Do not let the cream boil. Remove from the heat and add the sugar, stirring until the sugar dissolves completely. Cool to room temperature.
- Cut the peaches into eighths and place in the blender with the peach nectar. Blend until the peaches are puréed. Stir the peach purée and vanilla into the cooled cream. Refrigerate until cold or overnight.
- Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
- Bruce Weinstein, The Ultimate Ice Cream Book. William Morrow and Co.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.06 Kcal (1323 kJ) | ||
| Calories from fat | 199.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.2g | 34% | |
|---|---|---|---|
| Cholesterol | 82.2mg | 27% | |
| Sodium | 24.55mg | 1% | |
| Potassium | 275.75mg | 6% | |
| Total Carbs | 29.62g | 10% | |
| Sugars | 22.31g | 89% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 14.4mg | 24% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.82 Kcal (627 kJ) | ||
| Calories from fat | 94.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 34% | |
|---|---|---|---|
| Cholesterol | 38.96mg | 27% | |
| Sodium | 11.64mg | 1% | |
| Potassium | 130.71mg | 6% | |
| Total Carbs | 14.04g | 10% | |
| Sugars | 10.58g | 89% | |
| Dietary Fiber | 1.2g | 10% | |
| Protein | 1.12g | 5% | |
| Vitamin C | 6.8mg | 24% | |
| Calcium | 22.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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