Peach Ice Cream recipe

Serves 8

Working time: about 30 minutes

Total time: 1 to 3 hours, depending on freezing method

Nutritional information

Calories 195

Protein 8g

Cholesterol

18mg

Total fat 5g

Saturated fat 3g

Sodium 95mg

Ingredients

1 kg ripe peaches

1 tbsp fresh lemon juice

350 g low-fat ricotta cheese

12.5 cl plain low-fat yogurt

2 tbsp soured cream

12.5 cl semi-skimmed milk

75g light brown sugar

2egg whites

1 ½ tsp pure vanilla extract

1 ½ tsp almond extract

Method

Bring 2 liters (3+ pints) of water to the boil in a large saucepan. Add the peaches and blanch them until their skins loosen - 30 seconds to 1 minute Remove the peaches with a slotted spoon and set them aside, when they are cool enough to handle peel them. cut them in half and remove their stones.

Cut enough of the peach halves into 1 cm (inch) dice to weigh about 375 g (13 oz). Purée the remaining peach halves with the lemon juice in a food processor or a blender.

Transfer the peach purée to a large bowl and set aside.

Put the ricotta, yogurt and soured cream in the food processor or blender; purée the mixture until it has a creamy consistency, stopping least once to scrape down the sides Blend in the milk, brown sugar, egg whites, and the vanilla and almond extracts, then whisk the mixture into the peach purée

Stir the reserved peach dice into the puret and freeze it.