Well
my friends, to this day do not know anyone .who said I do not like ice
cream But some times we buy ice cream and they are not very healthy ,so
why not make
our own healthy cream i hope you all will like it kiss and have a nice day
Ingredients
1-1/4 pounds fresh peaches (about 4 or 5 tennis ball sized)
1/2 cup sugar
1/2 cup water
1/3 cup (3 ounces) bourbon
2 tablespoons fresh lemon juice
If your peaches are ripe and juicy, go ahead and quarter them for the blender. If not, you'll want to roast them to bring out their flavour.
Preheat your oven to 350°F. Cut the peaches in half, rather than quarters. Place them cut side down on a baking sheet, and bake for about 20 minutes – until the skins and flesh have softened. Remove from the oven and allow to cool.
Combine the sugar and water in a small saucepan and stir over low heat until the sugar has completely dissolved and the liquid is clear. This will just take a few minutes. Remove from the heat and allow to cool. You should end up with about 3/4 cup of sugar syrup.
Combine the peaches and lemon juice in your blender and purée. You can make it as smooth or chunky as you like.
Transfer the puréed fruit to a large measuring cup or a bowl with a pour spout. Add the sugar syrup and bourbon and stir well to combine. Taste it at this point – it should be sweet, and you should be able to taste both the peaches and the bourbon.
Pour the mixture into your popsicle moulds and freeze for about 5 hours. Enjoy!
Note: In my experience, the best way to cut a peach or nectarine is to cut around the pit, much like with an avocado. Go all the way around the fruit, stem to base, and then again to form 4 wedges. Then just angle your knife between the wedges and they'll pop right off the pit. You'll get all the fruit with no waste!
our own healthy cream i hope you all will like it kiss and have a nice day
Ingredients
1-1/4 pounds fresh peaches (about 4 or 5 tennis ball sized)
1/2 cup sugar
1/2 cup water
1/3 cup (3 ounces) bourbon
2 tablespoons fresh lemon juice
If your peaches are ripe and juicy, go ahead and quarter them for the blender. If not, you'll want to roast them to bring out their flavour.
Preheat your oven to 350°F. Cut the peaches in half, rather than quarters. Place them cut side down on a baking sheet, and bake for about 20 minutes – until the skins and flesh have softened. Remove from the oven and allow to cool.
Combine the sugar and water in a small saucepan and stir over low heat until the sugar has completely dissolved and the liquid is clear. This will just take a few minutes. Remove from the heat and allow to cool. You should end up with about 3/4 cup of sugar syrup.
Combine the peaches and lemon juice in your blender and purée. You can make it as smooth or chunky as you like.
Transfer the puréed fruit to a large measuring cup or a bowl with a pour spout. Add the sugar syrup and bourbon and stir well to combine. Taste it at this point – it should be sweet, and you should be able to taste both the peaches and the bourbon.
Pour the mixture into your popsicle moulds and freeze for about 5 hours. Enjoy!
Note: In my experience, the best way to cut a peach or nectarine is to cut around the pit, much like with an avocado. Go all the way around the fruit, stem to base, and then again to form 4 wedges. Then just angle your knife between the wedges and they'll pop right off the pit. You'll get all the fruit with no waste!
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