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Buttermilk Peach Ice Cream




  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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