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Fresh Peach Ice Cream
2 tablespoons unflavored gelatine
3 cups milk, divided
2 cups granulated sugar
1/4 teaspoon salt
1 1/2 cups half-and-half
1 small box vanilla instant pudding
1 tablespoon plus 2 teaspoons vanilla extract
4 cups crushed peaches
Soften gelatine in 1/2 cup cold milk.
Scald another 1 1/2 cups milk.
Stir in gelatin mixture until dissolved.
Add sugar, salt and remaining 1 cup milk.
Beat eggs on high speed of mixer for 5 minutes.
Add half-and-half, pudding mix, vanilla extract and gelatine mixture. Blend well.
Stir in peaches.
Freeze in ice cream freezer according to manufacturer's instructions.
Ripen for 2 hours.
Makes 1 gallon.
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