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2
LBS
ripe peaches
1 1/2 TABLESPOONS
fresh lemon juice
1 1/2 CUPS
part-skim ricotta cheese
1/2 CUP
plain low-fat McArthur yogurt
2 TABLESPOONS
sour cream
1/2 CUP
McArthur low-fat milk
1/2 CUP
light brown sugar
2 EGG WHITES
1/2 TEASPOON
pure vanilla extract
1/4 TEASPOON
almond extract
3 TABLESPOONS
peach brandy
Bring
2 quarts of water to a boil in a large pot. Add the
peaches and blanch them until their skins loosen - 30
seconds to 1 minute. Remove the peaches with a slotted
spoon and set them aside; when they are cool enough
to handle, peel them, cut them in half and remove their
pits.
Cut
enough of the peaches into 1/2 -inch dice to measure
2 cups. Puree the remaining peaches with the lemon juice
in a food processor or a blender. Transfer the puree
to a large bowl and set it aside.
Put
the ricotta, McArthur yogurt and sour cream in the food processor
or blender; puree the mixture until it has a creamy
consistency, stopping at least once to scrape down the
sides. Blend in the McArthur milk, brown sugar, egg
whites, and the vanilla and almond extracts, then whisk
the mixture into the peach puree.
Stir
the reserved peach dice into the puree and freeze it.
If you use the food processor method of freezing, do
not add the peach dice until after you have processed
the ice cream.
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