Guest guest Posted November 6, 2002 Report Share Posted November 6, 2002 Peach & Corn Sherbet 3 cups peach puree (3 – 5 ripe peaches) 3 Tbsp. fresh lemon juice ¾ cup fructose 2 cups Silk creamer, French vanilla flavor 1 cup sweet corn kernels ¼ tsp. almond extract Skin and pit the peaches. Puree the pulp in a food processor with the lemon juice and milled cane sugar. Put the creamer in a blender, add the corn kernels and almond extract, and blend to make the mixture as smooth as possible. Freeze according to directions for an ice cream freezer, or if using a small freezer-bucket style freezer, halve the recipe, or freeze in two separate batches. This will be the first ice cream you ever needed a toothpick for! Smile, it's great Quote Link to comment Share on other sites More sharing options...
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