It’s peach season! With peaches on my backyard tree, and peaches delivered in my CSA farm box, I needed to whip up something quick. Since Howard is watching his sugar intake, I’ve been wanting to experiment with sugar substitutes. This is low-cal peach ice cream is my first try. Two impartial judges loved it. I even got a marriage proposal from the one that wasn’t already my husband! In addition to using the sugar substitute Zero, I used whole milk instead of half-and-half. It worked wonderfully.
9 small peaches (with a drought in California, our backyard fruit is small this year)
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup Wholesome Sweeteners Zero (0 calories, 0 glycemic index, all natural erythritol)
1 1/2 whole milk (half-and-half or non-fat if you prefer)
Step-by-step with with photos
Here are more succinct instructions.
1) Wash the peaches. Remove the stones, and cut into large pieces. I left the skins on.
2) Puree the peaches.
3) Add the extracts and the half the Zero. Taste the puree and decide if you want to increase the Zero. It’s easier to add more Zero, than more peaches!
4) Add the milk (or half-and-half) as you prefer.
5) Put in small container and place in freezer for 30 minutes to an hour to chill.
6) Place fruit puree mixture in your ice cream maker for 30 to 45 minutes
Makes about 6 servings.
47 Calories per serving.
Scoop and enjoy!