| Peach Custard Ice Cream |
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| 1 quart whole milk |
1 tablespoon all-purpose flour |
| 1 cup cream or evaporated milk |
1/8 teaspoon salt |
| 2 eggs |
2 quarts mashed Dickey Farms peaches |
| 1 cup sugar |
1 tablespoon vanilla |
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| Scald milk and cream. Beat eggs and combine with half of the sugar. Mix flour and salt with remainder of sugar. Blend all with hot milk and cream. Cook until thickens. Add mashed peaches, 1 tablespoon vanilla, and freeze in commercial ice cream freezer. |
| Yield: 1-1/2 gallons |
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