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Peach Ice Cream
6 cups mashed peaches
1 cup granulated sugar
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 quart milk
1 cup whipping cream
1 tablespoon vanilla extract
Combine peaches and 1 cup sugar; stir well, and set aside.
Beat eggs at medium speed of an electric mixer until frothy.
Combine 1 1/2 cups sugar, flour and salt; stir well.
Gradually add sugar mixture to eggs; beat until thickened.
Add milk; mix well.
Pour egg mixture into a large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes).
Remove from heat, and set pan in cold water; stir gently until cool.
Stir in cream, vanilla extract and peaches.
Pour mixture into freezer container of a 1-gallon electric freezer.
Freeze according to manufacturer's instructions.
Let ripen at least 1 hour.
Yields about 1 gallon.
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