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Homemade Peach Ice Cream Recipe
|Sugar||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Light cream||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Ripe peaches||3 Pound, peeled and mashed|
|Ground mace/1/4 teaspoon almond extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 4458 Calories from Fat 2685
% Daily Value*
Total Fat 306 g470.1%
Saturated Fat 187.6 g937.9%
Trans Fat 0 g
Cholesterol 1277.2 mg
Sodium 549 mg22.9%
Total Carbohydrates 415 g138.4%
Dietary Fiber 20.7 g82.7%
Sugars 366.7 g
Protein 52 g104.9%
Vitamin A 288.3% Vitamin C 159.7%
Calcium 78.6% Iron 27.7%
*Based on a 2000 Calorie diet
Stir in 2 cups of the cream.
Cook and stir over medium heat until gelatin mixture almost boils and sugar dissolves.
Stir about 1/2 cup hot gelatin mixture into beaten egg; return to saucepan.
Cook and stir 2 minutes longer.
Stir in remaining 2 cups cream and the vanilla.
Stir together mashed peaches, remaining 1/2 cup sugar and the mace.
Add to cooled egg mixture; mix well.
Freeze in 4- or 5-quart ice cream freezer according to manufacturer's directions.