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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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âOur family loves ice cream, and this homemade version is a family favorite,â says Catherine MacRae Lyerly of Winston-Salem, North Carolina. âI came up with the recipe when I needed to use up the fruit from our peach trees.â Ingredients:
2 cups cold fat-free milk |
1 package (3.4 ounces) instant vanilla pudding mix |
4 medium peaches, peeled and chopped |
2 cans (12 ounces each) fat-free evaporated milk |
1 can (14 ounces) sweetened condensed milk |
1/2 cup sugar |
1/4 cup lemon juice |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/8 teaspoon salt |
1 carton (8 ounces) fat-free frozen whipped topping, thawed |
Directions:
1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt. Beat in whipped topping just until combined.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to freezer containers; freeze for 2-4 hours before serving. Yield: 4 quarts.
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