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Peach Ice Cream
Recipe By : (Smooth and Delicious!)
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Dessert
Specialties
Amount Measure Ingredient -- Preparation Method
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MAKES 2 QUARTS - Double or Triple for size
of your ice cream freezer
1 cup Sugar
2 Tbsp Flour
1 cup Milk
2 cups Mashed peaches*
2 Tbsp Lemon juice
1/2 pint Whipping cream -- (half-pint carton)
Mix sugar, flour and milk and cook on medium heat until thick, stirring
occasionally (can do this in microwave at 50% power). Add peaches, lemon
juice and whipping cream. This makes 2 quarts.
Freezing instructions:
Put mixture into ice cream freezer can, and assemble freezer. Pour ice
(fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock
salt around the can. Layer ice/salt until it is just above the lid of the
can. If too much salt is added the ice cream will freeze too fast around
the edges of the can. Crank until the mixture becomes stiff. Open the lid,
being careful not to get salt into the ice cream, and remove the paddle.
Put Glad Wrap on top of the can and put the lid back on. Put a cork into
the hole in the lid of the can. Pour out some of the water from the hole in
the side of the ice cream freezer. Take out some of the ice and add more
salt and put the ice back in, so the salt gets throughout the ice (makes it
freeze harder). Cover the ice cream freezer with several layers of
newspapers and a heavy blanket. Let set for about 30-45 minutes before
serving.
Put left-over ice cream into an air-tight container and freeze in freezer.
This ice cream freezes well and is still smooth after being frozen.
* I like Freestone peaches the best.
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NOTES : Note: To protect grass from salt pouring out of ice cream freezer,
place the freezer in some sort of large pan.
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