Peach Ice Milk
peeled, pitted and sliced ripe peaches (4-5 good-sized peaches)
2 cups half-and-half
1/2 cup granulated sugar
1/4 cup vanilla sugar*
1/4 cup nonfat dry milk
3 Tbsp lemon juice (juice of one lemon)
1 tsp cinnamon*
Combine half-and-half, sugar and dry milk in a blender (or food
processor) and process at high speed until smooth and frothy.
Add the peaches, lemon juice, salt and cinnamon.
Process again until smooth and frothy.
Chill in the refrigerator for at least 2 hours.
Blend the mixture again for 1 minute at high
speed before pouring it into the ice cream maker, (ice cream
canister should have spent at least 24 hours in a deep freeze).
Follow the instructions for freezing.
Note: Penzey's recipe specify using 'Ceylon Cinnamon' which can be
ordered from them, but just use cinnamon on hand if you like. They
also sell 'Vanilla Sugar', but you can buy that at your local market
TIPS from Penzeys: for making ice cream at home: "Remember, the key
to success with a small home ice cream maker is having the mix very
cold and well whipped up before pouring into a really frozen ice
cream maker, then spooning the finished ice cream into a freezer
container and popping it into the freezer for another hour or two
before eating. Old-fashioned hand crank ice cream makers with ice
and salt really do produce ice cream that is much more like
store-bought--- if you can find one". (I use a 1-1/2 quart electric
ice cream maker, with a canister that you freeze then use... works
Remember too, that the mix will keep in
refrigerator for several days if you have to make in batches)