mardi 24 juin 2014

Fresh Peach Ice Cream


2 tablespoons unflavored gelatine
3 cups milk, divided
2 cups granulated sugar
1/4 teaspoon salt
6 eggs
1 1/2 cups half-and-half
1 small box vanilla instant pudding
1 tablespoon plus 2 teaspoons vanilla extract
4 cups crushed peaches
Soften gelatine in 1/2 cup cold milk. Scald another 1 1/2 cups milk. Stir in gelatin mixture until
dissolved. Add sugar, salt and remaining 1 cup milk.
Beat eggs on high speed of mixer for 5 minutes. Add half-and-half, pudding mix, vanilla extract and
gelatine mixture. Blend well. Stir in peaches. Freeze in ice cream freezer according to manufacturer's
instructions. Ripen for 2 hours.
Makes 1 gallon.
Fresh

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