| Peach Ice Cream #2 |
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| 3 cups peach pulp |
1 pint whipping cream |
| ice and ice cream salt |
2 cups sugar |
| 2 quarts milk |
1/4 teaspoon almond flavoring |
| 1 tablespoon lemon juice |
4 eggs, slightly beaten |
| 1/4 teaspoon salt |
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| To the peach pulp add the lemon juice and 1 cup of the sugar
- all to stand 1 hour. Add the other cup of sugar and salt to the
beaten eggs, then blend in half of the milk. Cook this sugar, egg,
and milk mixture over boiling water to make a thick custard. Cool.
Add the remainder of milk, the cream that has been partially whipped,
the flavoring, and sweetened peach pulp. Freeze using 1 part salt
to 6 parts ice. |
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| Yield: 1 gallon |
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