John Myers
Peach Yogurt and Amaretto Cream Ice Cream
The perfect peach yogurt and amaretto cream ice cream recipe with a picture and simple step-by-step instructions.
- 1 Can Peeled peaches (approx. 500g drained weight)
- 120 g Sugar
- 1 tbsp Lemon juice
- 150 ml Yogurt
- 150 ml Cream
- 25 ml Amaretto liqueur
- Put 400g of the peeled peaches from the can in a mixing bowl (min. 1l large). Cut the rest of the peaches into cubes and set aside. Put sugar, yoghurt, lemon juice and amaretto in the mixing bowl and puree the whole thing with a hand blender to a fine puree. In a separate container, whip the cream until stiff. Add the whipped cream and peach cubes to the mixing bowl and stir in. Put the contents of the mixing bowl in an ice cream maker and let it run for 1/2 to 3/4 hours until the mixture is frozen. Then pour into a suitable sealable container and place in the freezer.
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