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Fresh Peach Ice Cream
2
3
2
1
6
1
1
1
4
tablespoons unflavored gelatine
cups milk, divided
cups granulated sugar
/4 teaspoon salt
eggs
1/2 cups half−and−half
small box vanilla instant pudding
tablespoon plus 2 teaspoons vanilla extract
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.
Fresh Peach Ice Cream
71
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