Cinnamon Peach Ice Cream
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Cinnamon Peach Ice Cream
Yield: 6 servings
-
2
pounds—peeled, pitted and coarsely chopped peaches
-
½
cup plus 2 tablespoons sugar
- ½
- 1
- 1-⅓
- ½
- ½
1.In a medium saucepan, combine the peaches, 7 tablespoons sugar, the lemon juice and salt. Cook over medium heat, mashing, until jam like, about 15 minutes. Let cool.
2.In a medium bowl, whisk together the cream, milk, remaining 3 tablespoons sugar and the cinnamon until the sugar is dissolved. Stir in the peach mixture and refrigerate for 4 hours.
3.Using an ice cream machine, process the peach mixture according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, about 4 hours.
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Source: Racheal Ray
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