Peach Ice Milk
3 cups peeled, pitted and sliced ripe peaches (4-5 good-sized peaches)
2 cups half-and-half
1/2 cup granulated sugar
1/4 cup vanilla sugar*
1/4 cup nonfat dry milk
3 tablespoons lemon juice (juice of one lemon)
1 tsp cinnamon*
Combine half-and-half, sugar and dry milk in a blender (or food processor) and process at high speed until smooth and frothy.
Add the peaches, lemon juice, salt and cinnamon.
Process again until smooth and frothy.
Chill in the refrigerator for at least 2 hours.
Blend the mixture again for 1 minute at high speed before pouring it into the ice cream maker, (ice cream canister should have spent at least 24 hours in a deep freeze). Follow the instructions for freezing.
Note: Penzey’s recipe specify using ‘Ceylon Cinnamon’ which can be ordered from them, but just use cinnamon on hand if you like. They also sell ‘Vanilla Sugar’, but you can buy that at your local market too.
TIPS from Penzeys: for making ice cream at home: “Remember, the key to success with a small home ice cream maker is having the mix very cold and well whipped up before pouring into a really frozen ice cream maker, then spooning the finished ice cream into a freezer container and popping it into the freezer for another hour or two before eating. Old-fashioned hand crank ice cream makers with ice and salt really do produce ice cream that is much more like store-bought— if you can find one”. (I use a 1-1/2 quart electric ice cream maker, with a canister that you freeze then use… works great. Remember too, that the mix will keep in refrigerator for several days if you have to make in batches)
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