Description:
Another recipe I've tried from my microwave cookbook. Peach ice cream was my mother's favourite.
A few recommendations: First of all, I cheated. I used canned peaches. I put in about 9 halves I think and omitted the one-third cup of sugar, though the peaches I used minus the liquid weren't overly-sweet. I would have liked to have found peach pieces in the ice cream, but I followed directions on this. Something very important: I used regular whipping cream, which made the ice cream very rich. Probably a light whipping cream or half and half is better. And I'm sure an electric ice cream maker would work better.
Ingredients:
2 ¼ cups milk
¾ cup sugar
¼ tsp. salt
1 Tbsp. cornstarch
3 large eggs
6 large peaches
1 tsp. lemon juice
1/3 cup sugar
2 cups whipping cream or half & half
¼ tsp. almond extract
Directions:
Place milk, sugar, salt, and cornstarch in microwave-safe 2-quart measure or deep bowl. With wire whisk or rotary beater, beat until no specks of egg yolk remain.
Microwave (High) 7 ½ minutes, stirring twice during the last half of cooking. Beat well with whisk or spoon. Microwave 30 seconds , then beat well. Continue microwaving and beating until mixture coats metal spoon. Chill until cold, 1 hour or more.
Peel and slice peaches. In food processor or blender, process peaches, sugar and lemon juice until smooth. Combine peach mixture, cold custard, cream and almond extract.. Pour into 9 X 13-inch metal pan. Cover with foil. Freeze until partially frozen, 2 ½ to 3 hours.
Spoon into mixing bowl. Beat until smooth, but still frozen, with electric mixer. Spoon into containers holding enough for separate meals or return to pan. Cover and freeze until firm. Let stand at room temperature about 10 minutes before serving. Makes 1 1/3 quarts (about 2 litres) or 8 to 10 servings.