This light and refreshing sherbet is great for using up the soft, ripe peaches in the basket. Freestone peaches are much easier to pit than the clingstone variety; they're ready a little later in the season but are worth the wait.
- Prep time 30 minutes
- Total time 6 hours
Ingredients
Method
Score an X in bottom of each peach. In saucepan of boiling water, cook peaches until peels begin to loosen, about 30 seconds. Transfer to bowl of ice water and chill for 1 minute; drain. Using paring knife, peel off skins. Remove pits and dice flesh to yield 4 cups.
In saucepan, cook peaches and sugar over medium-high heat, stirring frequently, until peaches are softened, liquid has thickened and mixture reaches jam-like consistency, about 7 minutes. Scrape into blender; purée until smooth. Let cool slightly, about 5 minutes.
In large bowl, stir together peach mixture, milk, cream, vanilla and salt. Place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour.
Process in ice cream machine according to manufacturer's instructions. Spoon into large airtight freezer-safe container. Freeze until firm, about 4 hours.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Fibre 2 g
- Sodium 78 mg
- Sugars 18 g
- Protein 2 g
- Calories 138.0
- Total fat 6 g
- Potassium 211 mg
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 5.0
- Vitamin A 10.0
- Vitamin C 7.0
