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Peach Ice Cream
6
1
3
1
2
1
1
1
1
cups mashed peaches
cup granulated sugar
eggs
1/2 cups granulated sugar
tablespoons all−purpose flour
/2 teaspoon salt
quart milk
cup whipping cream
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.
Peach Ice Cream
129
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