The artichoke and spinach filling in this delicious lasagna has been prepared with vegetable stock, onions, and garlic. With lasagna noodles, pasta sauce, mozzarella cheese, and crumbled feta cheese on top, the mixture is layered.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup milk
- ¾ cup white sugar
- ¼ teaspoon salt
- 3 ounces peach puree
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon, or more to taste
- ¼ teaspoon vanilla extract
- 3 egg yolks, lightly beaten
- 2 cups heavy whipping cream
- 4 fresh peach slices, diced, or more to taste
Instructions
- Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
- Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
- Whisk cream into chilled egg mixture; add peaches and stir.
- Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer’s instructions.
- Tempering the eggs and straining the mix will help reduce any egg bits from cropping up and give a smoother texture for the finished custard ice cream.
- Half-and-half can be substituted for cream.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 20 g |
| Sodium | 152 mg |
| Sugars | 29 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t know if I did something wrong or just misunderstood the recipe, but when I mixed the peach puree into the simmering milk, the milk curdled. The only thing I could think of is that the peach puree should be cooked separately with the spices, then added with the diced fresh peaches at the end. But if that’s the meaning, it’s very unclear. Anyway, I pitched the whole thing and will try a different recipe.
I had big hopes for this recipe and sadly the flavors just didn’t come through. I added a full peach (slices) just before churning and still wasn’t enough. It needs more peach purée and perhaps using ginger root instead of powder to give it more punch