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.
