Saturday, September 11, 2010
Peach Ice Cream
Growing up, I always assumed I didn’t like peaches. I’m not sure exactly why; maybe it was the fuzz? When I finally tried my first peach sometime in my teenage years, I realized what I had been missing out on and I’ve been hooked on them ever since! While I normally like eating them in their natural state, they sure do make some delicious ice cream!
This ice cream is much better than the “peach flavored” stuff you can buy at the store. The natural sweetness of the peaches cuts down on the amount of sugar need for the ice cream, making it a bit healther than your average ice cream. Enjoy this ice cream by itself, topped with chocolate sauce, or along side peach cobbler!
Fresh Peach Ice Cream
Makes about 1 1/2 pints
1 1/2 cups lactose free 2% milk
2 1/2 cups lite whipped topping, thawed
8 small ripe peaches, peeled and roughly chopped
1/2 cup Splenda (or sweetner of choice)
1 teaspoon lemon juice
Purée peaches and lemon juice in food processor. Strain purée through sieve into a large bowl. Stir in the milk and Splenda until well blended. Fold in whipped topping. Freeze in ice cream machine according to manufacturer's directions.
This ice cream does freeze a little hard. To soften, simply heat in microwave on high for 20-30 seconds.