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Saturday, July 16, 2011

Ginger Peach Ice cream

A recipe for 6-10 ½ cup servings

1 ½ teaspoons unflavored gelatin
1 tablespoon water
3 cups low fat milk divided
2 tablespoons grated fresh ginger
3 egg yolks
1 can nonfat sweetened condensed milk
2 pounds chopped fresh peaches

Combine the gelatin and the water and set aside. Next heat half of the low fat milk with the grated ginger over medium heat for 3-4 minutes until steaming. Meanwhile combine the egg yolks with the sweetened condensed milk and add in the steamed milk ginger mixture. Return the mixture to the pan and heat stirring constantly until the mixture coats the back of a wooden spoon. Next strains the mixture through a fine sieve then add the dissolved gelatin and remaining milk.
Chill the mixture for at least two hours to overnight. When ready to process combine the custard with the peaches then process according to manufacturers’ directions.

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