Email to Cat      

Peach Ice Cream, Grandma Reynold's

Source of Recipe


Sunset magazine



List of Ingredients



• 1¾ pounds (about 4) ripe peaches
  
• 1 Tbsp lemon juice
  
• 1 ripe nectarine
  
• 1 cup half-and-half
  
• ½ cup sugar
  
• 3 large eggs, beaten
  
• 2 tsp vanilla
  
• ¼ to ½ tsp almond flavoring (optional)
  
• .
  
• Crushed ice and rock salt
  






Instructions



1. Peel, pit and slice peaches. In a large bowl, mash slices to the texture of salsa; add lemon juice. Peel nectarine and cut flesh from pit. Cut into pieces and place in a blender; whirl into a smooth purée. Add ½ cup of the purée to mashed peaches, and set aside.
   
   
2. Combine half-and-half and sugar in a 1½- to 2-quart pan. Over medium heat, scald mixture (it should reach 180°; small bubbles will form around the pan's edge). Remove from heat; using a wire whisk, whisk in beaten eggs, vanilla, and almond flavoring. Add mixture to peaches; chill, covered, for at least an hour, or up to one day.
   
   
3. Freeze in an ice cream maker (at least 2-quart capacity) according to manufacturer's directions. Serve when softly frozen, or store airtight in freezer up to 2 weeks; let soften about 15 minutes at room temperature before scooping.
   
   Makes 1½ quarts.