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Fresh Peach Ice Cream

Serves: 6
Total Calories: 248

Ingredients

2 cups peaches pulp
3/4 cup sugar
1 lemon, juiced
2 egg whites
2 tablespoons sugar
2 egg yolk, beaten
1/2 pint heavy cream
1/2 teaspoon almond extract

Directions:

Mash peach pulp. Add sugar and lemon juice freeze 1 hour. Remove from freezer. Beat eggs whites and sugar until stiff fold in. Add beaten egg yolks. Whip cream and flavoring fold in. Freeze firm in trays.

Nutritional Facts:

Serves: 6
Total Calories: 248
Calories from Fat: 133

This Fresh Peach Ice Cream recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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