Low Fat Peach Ice Cream Recipes

HEALTHY PEACHES AND CREAM ICE CREAM

Steps:

• Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
• In a blender, add the peach slices and let thaw. Add the half and half, lemon juice, turmeric, salt, vanilla extract, stevia extract and butter flavor. Blend until completely smooth.
• While blending, slowly add the xanthan gum. Lastly, add the yogurt.
• Churn the ice cream according to your ice cream makers' instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you like (~4 hours).
• Scoop into bowls and serve!

LOW-FAT VANILLA ICE CREAM

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)

Steps:

• In food processor/blender, puree peaches (peeling the peaches is optional).
• Blend peach puree and all ingredients until very smooth.
• Chill ice cream mix until cold, about 1-2 hours.
• Pour mix into your ice cream machine and process according to manufacturer's directions.
• It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
• Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.

CONTEST-WINNING PEACH ICE CREAM

Steps:

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved. Whisk a small amount of hot cream mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Place peaches in a blender, cover and process until pureed. Stir into the custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

GEORGIA PEACH ICE CREAM

Steps:

• In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.