Prairie Kitchen Sampler/E. Mae Fritz 1988

Fresh Peach Ice Cream
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 gallon N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup sugar 1 tablespoon unflavored gelatin 2 quarts light cream, half and half
2 eggs, slightly beaten 2 teaspoons vanilla 1/2 teaspoon almond extract
dash of salt 12 to 14 fresh peaches, enough to make 3 cups of mashed pulp 1-1/2 cups sugar



1 In a medium saucepan, combine 1 cup sugar and gelatin. Stir in 2 cups light cream. Cook over low heat. Stir constantly until gelatin dissolves. In a medium bowl, beat eggs. Slowly blend small amount of hot mixture into beaten eggs. Return mixture to saucepan. Cook over low heat; stir constantly until mixture thickens, about a minute. Cool. Add remaining cream, vanilla, almond extract and salt. Peel, seed and mash enough peaches to make 3 cups of pulp. Immediately add 1-1/2 cups sugar to prevent peaches from darkening. Add peaches to cooled cream mixture. Pour into freezer can. With this recipe, the freezer will be only about two-thirds full.

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