Low Fat Peach Ice Cream Food

5-MINUTE HEALTHY PEACH FROZEN YOGURT

Steps:

• Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
• Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

HEALTHY PEACHES AND CREAM ICE CREAM

Steps:

• Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
• In a blender, add the peach slices and let thaw. Add the half and half, lemon juice, turmeric, salt, vanilla extract, stevia extract and butter flavor. Blend until completely smooth.
• While blending, slowly add the xanthan gum. Lastly, add the yogurt.
• Churn the ice cream according to your ice cream makers' instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you like (~4 hours).
• Scoop into bowls and serve!

FRESH PEACH ICE CREAM (REGULAR AND DIET VERSIONS)

Steps:

• In food processor/blender, puree peaches (peeling the peaches is optional).
• Blend peach puree and all ingredients until very smooth.
• Chill ice cream mix until cold, about 1-2 hours.
• Pour mix into your ice cream machine and process according to manufacturer's directions.
• It may be necessary to continue the"chill/beat" cycle for 15-30 minutes after the first cycle stops.
• Note: Since fresh Peach Ice Cream is very soft, it maybe necessary to let it"ripen" in your ice cream maker for an additional 45 minutes (or place in a bowl in freezer) if you prefer a firmer ice cream.

LOW FAT PEACH ICE CREAM

Steps:

• In bowl add all ingredients except fruit.
• Mix until sugar is dissolved.
• Put in ice cream machine, add fruit.
• Fill with milk to fill line.
• Process in ice cream machine.

LOW-FAT VANILLA ICE CREAM

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.

BEST EVER LOW FAT CUSTARD ICE CREAM

Steps:

• Put eggs, sugar, flour, and part of milk in blender.
• Blend well.
• Add remaining ingredients.
• Cook on low heat until the mixture thickens slightly.
• Cool and refrigerate until you are ready to churn.

NO-CHURN PEACH ICE CREAM

Steps:

• In a food processor, puree the peaches until nearly smooth. Scrape the puree into a large bowl and whisk in the sweetened condensed milk, vanilla bean paste, salt, ginger and peach extract if using.
• In a stand mixer fitted with the whisk or in a large bowl using a handheld electric mixer, beat the heavy cream until stiff peaks form.
• Stir 1/3 of the whipped cream into the peach mixture to lighten it, then gently fold in the remaining whipped cream in 2 or 3 batches until no streaks remain. Scrape the mixture into a chilled 6-cup freezer-proof pan (a loaf pan works well). Press a piece of plastic wrap directly on the surface of the ice cream. Freeze for at least 6 hours or overnight before serving.

GEORGIA PEACH ICE CREAM

Steps:

• In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.