Peach Ice Cream
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cornstarch
|
|
| 6 | cups |
milk
|
|
| 2 ⅔ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| 13 | ounces |
evaporated milk
|
|
| 2 | cups |
heavy whipping cream
|
|
| 2 | cups |
peaches
ripe, crushed |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cornstarch
|
|
| 1.4 | l |
milk
|
|
| 631 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 473 | ml |
heavy whipping cream
|
|
| 473 | ml |
peaches
ripe, crushed |
*
|
| 15 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Mix cornstarch with ½ cup milk until smooth.
Add additional 1½ 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.
