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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Yummy and delicious, a great contribution from the Peachtree state. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time approximate. Ingredients:
4 cups peaches, the pulp of |
2 cups sugar |
1 tablespoon lemon juice (fresh is best) |
3 1/2 cups evaporated milk |
1/2 cup water |
2 eggs, divided (room temperature) |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
red food coloring |
Directions:
1. Select peaches which are ripe and juicy.
2. Peel and mash enough to make the required amount of pulp.
3. Add 1 cup sugar and the lemon juice.
4. Let stand 1/2 hour; mash through a sieve or food mill.
5. Lightly beat the yolks and whip the whites to stiff peaks; set aside.
6. Blend 2 cups evaporated milk with water and bring to scalding point in a double boiler.
7. Combine egg yolks, remaining sugar and salt.
8. Pour hot milk slowly over egg mixture, blending well.
9. Return to double boiler.
10. Cook, stirring constantly, until mixture coats the spoon.
11. Remove from heat and cool.
12. Add remaining milk, egg whites and flavoring.
13. Combine with fruit and freeze in ice cream freezer.
14. Add 4 drops of red food coloring to keep the ice cream a peach color.
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