Peach Ice Cream Recipe

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Peach Ice Cream Ingredients

3 tbsp cornstarch
6 cup milk
2 2/3 cup sugar
4 eggs
3/4 tsp salt
13 oz evaporated milk
2 cup whipping cream
2 cup crushed ripe peaches
1 tbsp vanilla
1/2 tsp almond extract

A Recipe for
Peach Ice Cream

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Peach Ice Cream Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This is a recipe for Peach Ice Cream from the recipe cookbook of Recipes-to-go (Dessert)

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Peach Ice Cream recipe - a tasty recipe for you to add to your collection!
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Peach Ice Cream

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Peach Ice Cream Directions

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

Serves: 1

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Peach Ice Cream Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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