Directions:
- Stir peaches together with sugar and lemon juice in a bowl. While you cool the cooked custard, transfer the peaches and the liquid in the bowl to a 2-quart heavy saucepan and boil, covered, over high heat, stirring, 10 minutes, and then simmer, uncovered, stirring occasionally, 30 minutes more.
- Purée the hot mixture in a blender (careful!) until smooth, about 1 minute. Force it through a sieve into the custard mixture, pressing on the solids with the back of a spoon and discarding them. Cool to room temperature, stirring occasionally, about 45 minutes. Stir in 1/4 teaspoon almond extract and freeze the custard according to the cranberry ice cream directions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1089.34 Kcal (4561 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 55.77mg | 2% | |
| Potassium | 1196.01mg | 25% | |
| Total Carbs | 278.75g | 93% | |
| Sugars | 258.8g | 1035% | |
| Dietary Fiber | 18.14g | 73% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 858.5mg | 1431% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.9 Kcal (464 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.68mg | 2% | |
| Potassium | 121.76mg | 25% | |
| Total Carbs | 28.38g | 93% | |
| Sugars | 26.35g | 1035% | |
| Dietary Fiber | 1.85g | 73% | |
| Protein | 0.92g | 18% | |
| Vitamin C | 87.4mg | 1431% | |
| Calcium | 2.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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