Lighter Peach Ice Cream

1. 1

   In a food processor, combine peaches and 3/4 cup sugar; cover and process until pureed. Set aside. In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved.

2. 2

   Meanwhile, in a large saucepan, heat cream to 175u00b0; stir in remaining sugar until dissolved. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u00b0 and coats the back of a metal spoon. Remove from the heat; stir in the peach puree, gelatin mixture and extracts until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.

3. 3

   Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

4. 4

   Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.