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September 2005 Issue
We all scream …
by Ronda L. Halpin
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Ginger-Peach Ice Cream

I have a ginger-peach tea that I absolutely adore both hot or over ice and it is the inspiration for this ice cream. What's great about this recipe is that you can change the flavors easily by using different kinds of pie filling and any add-ins your heart desires!
  • 2 c. half and half
  • 1 (3.4 oz.) pkg. instant vanilla pudding mix
  • 1 (21 oz.) can peach pie filling
  • 1/2 c. chopped crystallized ginger
In a large bowl, combine the half and half and pudding mix. Beat on medium speed for 3 minutes. Meanwhile, run the pie filling through a food processor until it is of the consistency of chunky jam. Stir the pie filling into the pudding mixture.

Pour the mixture into a running ice cream maker that has been prepared according to the manufacturer's instructions. Run the machine for 20-30 minutes or until the mixture is of a soft serve consistency. Add the crystallized ginger during the last 5 minutes of mixing. Serve immediately or, for a firmer ice cream, remove the mixture to an air-tight plastic container and freeze for 1-3 hours.

Store any leftovers in the freezer. Homemade ice creams are much harder out of the freezer than commercial ones, so it is wise to transfer it to the refrigerator for slow thawing 30-60 minutes prior to serving.

  • Yields: about 1 quart
  • Preparation Time: 40 minutes plus freezing time

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

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