Peach Ice Cream

Recipe Ingredients

3 tablespoons	45ml	Cornstarch
6 cups	1422ml	Milk
2 2/3 cups	527g / 18oz	Sugar
4		Eggs
3/4 teaspoon	3.8ml	Salt
13 oz	369g	Evaporated milk
2 cups	474ml	Whipping cream
2 cups	292g / 10oz	Crushed ripe peaches
1 tablespoon	15ml	Vanilla
1/2 teaspoon	2.5ml	Almond extract

Recipe Instructions

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps.

Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk, peaches, vanilla and almond extract.

Pour into gallon electric or hand-crank freezer. Churn and freeze according to manufacturer's directions until firm, then carefully remove paddle. Seal ice cream container well.

Fill ice cream freezer to top with crushed ice and ice cream salt.

Cover freezer tightly and set aside several hours to let ice cream season. Or spoon ice cream into another container which has been chilled and store in home freezer to season.

Makes about 1 gallon

Source:
Jo Anne Merrill

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