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Recipe Name: Georgia Peach Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 30

2 Cup(s) Half and Half
2 Cup(s) Whipping cream
2 Vanilla beans, split
1 Cup(s) plus
6 Tablespoon(s) Firmly packed brown sugar
8 Egg yolks
4 1/2 Pound(s) Peaches, peeled and pitted
3 Cup(s) Sour cream
From: (Carole A. Resnick)Date: 23 Jun 1994
14:58:27 -0400 Scald half and half and whipping creamwith vanilla in
heavy medium saucepan. Whisk sugar and yolks in largebowl until light
and fluffy. Slowly whisk in hot cream mixture. Returnto saucepan. Stir
over medium heat until mixture coats spoon, about 5minutes; do not
boil. Strain into large bowl. Cool completely.Coarsely puree 3 pounds
peaches. Fold into custard. Mix in sour cream.Refrigerate
overnight.Coarsley chop remaining 1 1/2 pounds peaches. Process
custard in icecream maker (in batches if necessary) according to
manufacturer'sinstructionsm adding chopped peaches when almost set.
Freeze in coveredcontainer several hours. Makes about 4
archives. Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 135
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 71.1mg
Sodium: 32.3mg
Potassium: 190.9mg
Carbohydrates: 11.9g
Fiber: 1g
Sugar: 10.7g
Protein: 2.4g

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