Peach And Macaroon Ice Cream
Published August 15, 1987
- Total Time
- 35 minutes, plus freeze time
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Ingredients
1 quart milk
1 cup sugar
1 teaspoon vanilla extract
1 ½ to 2 pounds ripe peaches, blanched, peeled and pits removed
½ lemon, juiced
¾ cup Amaretto cookies or dry macaroons
Nutritional analysis per serving (10 to 12 servings)
35 grams carbs; 17 milligrams cholesterol; 203 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 78 milligrams sodium; 4 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, scald the milk over medium low heat with two-thirds of a cup of sugar, stirring with a wooden spoon until the sugar dissolves.
- Step 2
When the mixture is cool, add the vanilla, cover tightly and refrigerate until thoroughly chilled.
- Step 3
Prepare the peaches, slice them into a bowl, add the lemon juice and mash them with a fork.
- Step 4
Stir in the remaining sugar, or a little more, depending on the sweetness of the fruit.
- Step 5
Cover tightly and refrigerate.
- Step 6
Break up the cookies and crush in a food processor or blender until the mixture reaches a sandy consistency.
- Step 7
Churn the milk base mixture in the ice-cream maker for about five minutes.
- Step 8
Add the mashed peaches and continue churning another five minutes.
- Step 9
Add the cookie crumbs and continue freezing according to the manufacturer's directions. Transfer to air-tight containers for storage.
Fresh apricots may be substituted for peaches. Amaretto cookies are a superior ingredient when making this dessert.
Private Notes