Peach Ice Cream 1
1 1/2 Cups Whole Milk
1/2 cup sugar
3 eggs
1 tablespoon pure vanilla extract
1 cup whipping cream
2 cups pureed skinned peaches (with additional 2/3 cup sugar)
Beat eggs likely.
Beat in sugar slowly, beating an additional 1 minute when all sugar is added.
Heat milk almost to a boil, and add (still hot) to the egg mixture, stirring constantly.
Cool.
Add vanilla extract, cream, and peach/sugar puree.
Mixed opinions; tasted a bit sour. Might try waiting to add peaches until just before adding to machine.
Peach Ice Cream 2
6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.
1 cup sugar
3 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.
2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the
manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
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