Peach Cherry Ice Cream
Courtesy of Wisconsin Milk Marketing Board
Servings: 24
Prep Time: 10 Min.
Cook Time: 10-12 Min.
Chill Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 10-12 Min.
Chill Time: 20 Min.
What you need:
* 1 1/2 c. sugar
* 2 envelopes unflavored gelatin
* 1/8 tsp. salt
* 8 c. light cream or half & half
* 1/2 c. sugar
* 3 c. (2 lbs.) peeled, mashed fully ripe peaches
* 2 c. fresh dark sweet cherries, pitted and chopped
* 1/4 tsp. ground mace
* 2 eggs, beaten
* 4 tsp. vanilla
* 2 envelopes unflavored gelatin
* 1/8 tsp. salt
* 8 c. light cream or half & half
* 1/2 c. sugar
* 3 c. (2 lbs.) peeled, mashed fully ripe peaches
* 2 c. fresh dark sweet cherries, pitted and chopped
* 1/4 tsp. ground mace
* 2 eggs, beaten
* 4 tsp. vanilla
What to do:
1. In a large saucepan, combine sugar, gelatin and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until the mixture almost boils and sugar dissolves.
2. Add peaches, cherries and mace. Mix until smooth. Stir about 1 c. of hot mixture into beaten eggs; return mixture to the saucepan. Cook and stir for 2 min. Cool.
3. Stir in remaining cream and vanilla. Freeze in a 4 or 5 qt. ice cream freezer according to manufacturer's directions.
2. Add peaches, cherries and mace. Mix until smooth. Stir about 1 c. of hot mixture into beaten eggs; return mixture to the saucepan. Cook and stir for 2 min. Cool.
3. Stir in remaining cream and vanilla. Freeze in a 4 or 5 qt. ice cream freezer according to manufacturer's directions.