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White Peach Sherbet

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Recipe adapted from Martha Stewart Living, August 2006.

Note: A touch of vodka helps form smoother ice crystals when the sherbet freezes, preventing grittiness.

2 pounds ripe white peaches, peeled, pitted, and sliced
2 tablespoons lemon juice (about 1 lemon)
3/4 cup sugar
1 tablespoon vodka
1 cup whole milk

Combine peaches and lemon juice in a bowl to prevent browning. Add sugar and let macerate for 10 minutes. Purée with an immersion blender. Chill in the refrigerator for 1 to 2 hours.

Add vodka and milk, purée again to combine. Mixture should be smooth and frothy. Transfer to ice cream maker and churn for about 45 minutes, depending on the machine. Transfer to a large container, such as a loaf pan, cover with plastic wrap, and refrigerate until hard, about 12 hours or overnight.

Yield: 2 quarts.

 

- Recipe courtesy of  Gastronomer's Guide.  

 

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