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Buttermilk Peach Ice Cream
1
1
2
2
4
1
2
cup granulated sugar
envelope unflavored gelatin
cups buttermilk
beaten egg yolks
cups light cream
tablespoon vanilla extract
cups diced fresh peeled peaches or
2
(1−pound) cans peaches, drained and diced
In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stir over low heat till
gelatin is dissolved
Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook
and stir for 2 minutes.
Stir in salt, light cream, and vanilla. Chill.
Add peaches. Freeze in 4 or 5−quart ice cream freezer.
Makes 2 1/2 quarts, 8 to 10 servings.
Buttermilk Peach Ice Cream
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