Fresh Peach Ice Cream

Yield: 1 gallon

Ingredients

• 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

Instructions

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.