Peach Ice Milk
alt.cooking/Bette (1999)

2 cups mashed ripe fresh peaches or frozen unsweetened peach slices (about 1 pound)
1/2 cup honey
1/2 cup fat-free egg substitute
2 tbsp unbleached flour
3 cups skim milk
1 tbsp almond extract

1. In a medium bowl, stir together the peaches and 1/4 cup of the honey. Cover and let stand for 15 minutes.

2. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of honey. Add the milk and beat until well mixed.

3. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool.

4. Stir in the peach mixture and almond extract. Cover and refrigerate about 2 hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturer's instructions.

If desired, to ripen the ice milk, remove the dasher and scrape the ice milk down from the sides of the container. Plug the hole in the lid with a cork, then replace the lid on the container. Repack the container in the freezer with additional ice and salt, using the same proportions as before. Let ripen about 1 hour before serving.

Makes: 8 cups or 16 servings
Per serving (1/2 cup): Calories: 70 Fat: 0.1 g. (2% of calories) Fiber: 0.5 g. Cholesterol: 1 mg. Sodium: 34 mg.