In fact if you don’t want to make the effort to hand-churn or electric-churn homemade ice cream for July 4th and your conscience will allow you to sub this sherbet for that all-American freezer treat, I’d highly suggest you consider this frozen peach dessert—Fresh Peach Sherbet. It will make you forget the soaring temps outside and will chill you to your tippy-toes. Very non-guilt-inducing as well, since it can be made with sugar substitute and low-fat evaporated milk.
Just another way to wallow in those garden-fresh peaches. Here’s the how-to:
1 envelope unflavored gelatin
1/2 to 3/4 cup sugar (or sugar substitute)
dash salt (or salt substitute)
1/2 cup water
2 cups fresh peach puree (mash or blend 3 to 4 cups of fresh peeled and sliced peaches to obtain 2 cups puree)
1 (13-ounce) can low-fat evaporated milk (1 2/3 cups)
2 egg whites
1/4 cup sugar (or sugar substitute)
In large saucepan combine gelatin, 1/2 to 3/4 sugar, and salt. Over medium heat stir in water and heat and stir until gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn mixture into a 9-inch-by-9-inch-by-2-inch square pan; cover and freeze until firm. In small mixer bowl beat egg whites until soft peaks form (tips curl over); gradually add 1/4 cup sugar. Beat until stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled mixer bowl. Beat until fluffy. Fold in egg whites. Return to pan; cover and freeze until firm. If necessary let sherbet pan stand on counter for a few minutes before you serve to allow sherbet to become soft enough to dip up. Makes about 1/2 quarts.