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Show Peach Ice Takes The Sizzle Out Of Summer Catch the flavor of summer in frosty fruit desserts. Since corn syrup helps prevent sugar crystals from forming form-ing during freezer storage, desserts like this Peach Ice can be made ahead, stored in the freezer and enjoyed at the end of a light summer supper. PEACH ICE 12 cup water 1 envelope unflavored gelatin . 4 cups peeled, pitted, ripe peaches (about 2 lbs) 2 tablespoons lemon juice 112 cups Karo light corn syrup In small saucepan sprinkle gelatin over water. Cook over low heat, stirring constantly, until gelatin dissolves. Place half of peaches and lemon juice in blender container; cover. Blend at high speed 1 minute or until liquefied. Add remaining peaches 1 at a time continuously blending until all are liquefied. With blender at low speed gradually add gelatin mixture and corn syrup until blended. Pour into 9 x5x 3-inch loaf pan. Freeze 1 to 2 hours or until almost firm. Beat until smooth but still frozen. Cover and freeze 3 hours, or until firm. Makes 112 quarts. |
