INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
Step 1
Place milk in top of a double boiler and bring water to a gentle boil over medium heat.
Step 2
In a medium bowl, whisk together eggs, egg yolks, and ¾ cup of Swerve. Gently whisk in ¼ cup of the hot milk into the egg mixture. Add the egg mixture into the remaining milk on the double boiler.
Step 3
Cook for about 15 minutes, stirring constantly with a wooden spoon until mixture is thick enough to coat back of a spoon.
Step 4
Transfer mixture to a mixing bowl and stir in heavy cream, vanilla, and brandy. Let it freeze overnight.
Step 5
In a separate bowl combine chopped peaches, remaining Swerve, and lemon juice. Cover and refrigerate for at least 2 hours or overnight.
Step 6
Drain the juice from the refrigerated peaches, and add juice to ice cream mixture. Place peaches back in the fridge.
Step 7
Add mixture to ice cream maker and follow manufacturer directions. Add peaches to the ice cream when 5 minutes of churning remain. Place the ice cream into a freezer safe container to set for several hours.
Note: If you let ice cream freeze overnight, set the ice cream out for 15 minutes before serving for easier scooping.
Makes 6 servings.
