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Fresh Peach Ice Cream



  • 2 tablespoons unflavored gelatine
  • 3 cups milk, divided
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 6 eggs
  • 1 1/2 cups half-and-half
  • 1 small box vanilla instant pudding
  • 1 tablespoon plus 2 teaspoons vanilla extract
  • 4 cups crushed peaches


  1. Soften gelatine in 1/2 cup cold milk.
  2. Scald another 1 1/2 cups milk.
  3. Stir in gelatin mixture until dissolved.
  4. Add sugar, salt and remaining 1 cup milk.
  5. Beat eggs on high speed of mixer for 5 minutes.
  6. Add half-and-half, pudding mix, vanilla extract and gelatine mixture. Blend well.
  7. Stir in peaches.
  8. Freeze in ice cream freezer according to manufacturer's instructions.
  9. Ripen for 2 hours.

Makes 1 gallon.


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