RECIPE DOCTOR
Peach ice cream still a dream with lower-fat ingredients
By Elaine Magee
Knight Ridder News Service
Q. Do you have a light peach ice cream recipe my family can make?
A. I don't personally have a homemade peach ice cream recipe — probably because I, unfortunately, don't have a peach tree. So I looked on my favorite recipe Web site (www.allrecipes.com) and found a recipe for Georgia Peach Homemade Ice Cream.
What a great way to enjoy the end of summer — by making homemade peach ice cream.
To make it light I used fat-free half and half instead of the regular half and half and whole milk called for. I switched to fat-free sweetened condensed milk instead of regular. I doubled the vanilla extract and I had to reduce the amount of milk and cream added overall to create the texture I was looking for. This was tested in one of the newer, smaller capacity ice cream makers. If you have a large ice cream maker, you could simply double the recipe.
Light peach ice cream
This is yummy on its own or topped with some berries. But if you want to get fancy, you could serve it with some grilled peach halves. (Cut peaches in half and pit them. Rub cinnamon sugar and some brown sugar on top, patting it into the flesh side of the peach half. Grill or barbecue skin side down for about 8 minutes. Yellow peaches tend to work better on the grill than white peaches.)
Original recipe contains 185 calories, 7.5 grams fat, 25 mg cholesterol per 1/2 cup serving.
Makes 1 1/2 quarts of ice cream
- 1 1/4 pounds fresh peaches — peeled, pitted and chopped (about 4 cups of chopped peaches)
- 1/4 cup white sugar
- 2 cups fat-free half and half
- 1 cup fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
Puree chopped peaches with the sugar and half and half in a blender or food processor.
In a half gallon ice cream freezer container, mix together the peach mixture, fat-free sweetened condensed milk and vanilla.
Follow the manufacturer's instructions to freeze the ice cream.
Per 1/2 cup serving: 120 calories, 3.5 g protein, 26.5 g carbohydrate, 0 g fat, 0 mg cholesterol, 1 g fiber, 60 mg sodium. Calories from fat: 0 percent.
- Omega-3 fatty acids 0
- Omega-6 fatty acids 0
- Weight Watchers points 2
Elaine Magee is author of "The Recipe Doctor Cookbook." Her new book, "The Flax Cookbook" is now available. Readers may write to her through her Web site at www.recipedoctor.com.
