Peach-Almond Ice Cream – a delicious recipe with milk, sugar, egg yolks, liqueur, lemon juice, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk in a 3-quart saucepan over low heat.
2
Combine 1 1/4 cups sugar and egg yolks; beat well.
3
Stir about 1/4 of hot milk into yolk mixture.
4
Return to remaining hot milk; stir well.
5
Stir in Amaretto; cook over low heat about 10 minutes, stirring constantly, or until mixture is no longer frothy and begins to curdle.
6
Remove from heat; cover and chill at least 2 hours. Place half of peach slices in container of an electric blender; blend until pureed.
7
Pour into a large mixing bowl.
8
Repeat with remaining peach slices; stir in lemon juice and 1/4 cup sugar. Add chilled custard and whipping cream; beat at low speed of an electric mixer until smooth.
9
Pour into freezer can of a 5-quart hand-turned or electric freezer.
10
Freeze according to manufacturer's instructions.
11
Let ripen about 1 hour.
12
Yields about 1 gallon.
1198
kcal
Calories
75
g
Fat
109
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 c. milk, 1 1/4 c. sugar, 5 egg yolks, 1/2 c. Amaretto or other almond flavored liqueur, and more.
Yes, Peach-Almond Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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