Prep 20 mins
Cook 1 hr
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.
- 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
- Select peaches which are ripe and juicy.
- Peel and mash enough to make the required amount of pulp.
- Add 1 cup sugar and the lemon juice.
- Let stand 1/2 hour; mash through a sieve or food mill.
- Lightly beat the yolks and whip the whites to stiff peaks; set aside.
- Blend 2 cups evaporated milk with water and bring to scalding point in a double boiler.
- Combine egg yolks, remaining sugar and salt.
- Pour hot milk slowly over egg mixture, blending well.
- Return to double boiler.
- Cook, stirring constantly, until mixture coats the spoon.
- Remove from heat and cool.
- Add remaining milk, egg whites and flavoring.
- Combine with fruit and freeze in ice cream freezer.
- Add 4 drops of red food coloring to keep the ice cream a peach color.