Rich Peach Ice Cream

Rich Peach Ice Cream

2 cups cold fat free milk
1 package (3.4 oz) instant vanilla pudding mix
4 medium peaches, peeled and chopped
2 cans (12 oz each) fat free evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup sugar
1/4 cup lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/8 tsp salt
1 carton (8 oz) fat free frozen whipped topping, thawed

1.  In a large bowl, beat milk and pudding mix on low speed for 2 minutes.  Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt.  beat in whipped toppng just until combined.

2.  Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.  Refrigerate remaining mixture until ready to freeze.  Transfer to freezer containers; freeze for 2-4 hours before serving.

Makes 4 quarts; 2/3 cup
Cal 140; fat 2; fiber trace

This stuff rocks!!  It does make a ton though, so make sure you are either feeding a crowd, or that you really like peach ice cream.  I usually use the sugar free, fat free versions of everything in this, and it comes out just fine.  I have used canned and frozen peaches as well, and they both work great, just make sure that they are fairly dry, otherwise the ice cream doesn't set up as well.