Candied ginger peach sherbet
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup granulated sugar
- 3 cups whole milk
- ¼ cup light corn syrup
- 3 large ripe peaches (peeled and coarsely chopped (about 3 cups))
- 2 tablespoons fresh lemon juice
- 1 large ripe peach (chopped into ½-inch cubes (for mixing in later))
- 1/3 cup candied ginger (chopped into tiny pieces)
Instructions
- 1
In a medium saucepan over medium heat, mix together the sugar, milk, and light corn syrup. Heat, stirring often, until right before it boils (but not boiling). Remove from heat.
- 2
Combine the 3 cups of chopped peaches and 2 tablespoons of lemon juice into a food processor until smooth.
- 3
Add the peach mixture to the milk mixture and stir to combine.
- 4
Cover with plastic wrap and chill thoroughly in the refrigerator, about 8 hours.
- 5
Follow the directions on your ice cream maker to mix the batter into ice cream, until the desired consistency. Fold in the chopped peaches and candied ginger when it's done churning.
- 6
Freeze for another 2 -4 hours while the ice cream hardens and ripens.
- 7
Scoop and serve!