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This is a wonderful dish for Summer, and as an added bonus, itís a fat free alternative to ice cream, which tastes just as good. Being from the dairy state, we ought to know. Itís also easy. Many home ice cream makers have a 1-2 quart capacity, so adjust the recipe downward or freeze in 2-3 batches.

  • 3 lbs. fresh peaches (very ripe to even a bit overripe work best)
  • 1 Cup granulated white sugar
  • 3/4 tsp. CEYLON CINNAMON
  • 2 Cups water
  • 1 lemon
  • 4 qt. ice cream maker

This is the easiest way to remove skin from peaches. Bring 2 quarts of water to a rolling boil, score the bottom of the peaches with an X, add to the boiling water and boil for about 20 seconds. Remove the peaches from the water and remove the skins. Cut the peaches into chunks and remove the pits. Add the peach sections, sugar, VANILLA SUGAR and CEYLON CINNAMON to a blender or food processor and puree. Cover with plastic wrap and let the mixture stand on a counter for 11/2 hours. Cut the lemon in half and squeeze the juice into a cup, making sure to remove any seeds. Add the water and lemon juice to the mixture and stir thoroughly. Cover and refrigerate for 20 minutes. Pour the mixture into the ice cream maker and freeze according to the ice cream makerís directions. In general, it should be frozen after 25 minutes. When it is ready, the consistency will be thick and creamy. If a harder texture is desired, or your little home ice cream maker is on the wimpy side, place the peach freeze in a covered container in the freezer, freeze for several hours before serving

Prep. time: 10 minutes.
Chilling time: 21/2 hours.
Serves: 6-8.

Vanilla Sugar 3.4 oz. 1/2 cup jar
Ceylon Cinnamon Ground 1.6 oz. 1/2 cup jar

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