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Buttermilk Peach Ice Cream


  • 1 cup granulated sugar
  • 1 envelope unflavored gelatin
  • 2 cups buttermilk
  • 2 beaten egg yolks
  • 4 cups light cream
  • 1 tablespoon vanilla extract
  • 2 cups diced fresh peeled peaches or 2 (1-pound) cans peaches, drained and diced


  1. In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stir over low heat till gelatin is dissolved.
  2. Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook and stir for 2 minutes.
  3. Stir in salt, light cream and vanilla extract. Chill.
  4. Add peaches.
  5. Freeze in 4 or 5-quart ice cream freezer.

Makes 2 1/2 quarts, 8 to 10 servings.

Posted by Darlene at Recipe Goldmine 1/26/2002 5:37 am.

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