Lighter Peach Ice Cream

Name: Lighter Peach Ice Cream
Ingredients: 4 medium peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed; 1-1/4 cups sugar, divided; 1-1/2 teaspoons unflavored gelatin; 2 tablespoons cold water; 4 cups half-and-half cream; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract

8 ingredients

4 steps

Ingredients

4 medium peaches, peeled and sliced or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
1-1/4 cups sugar, divided
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
4 cups half-and-half cream
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions

1

In a food processor, combine peaches and 3/4 cup sugar; cover and process until pureed. Set aside. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.
2

Meanwhile, in a large saucepan, heat cream to 175°; stir in remaining sugar until dissolved. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in the peach puree, gelatin mixture and extracts until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
3

Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
4

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.