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Fresh Peach Ice Cream

Yield 1 gallon


  • 6 eggs
  • 1 1/2 cups sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 tablespoons all-purpose flour
  • Dash of salt
  • 1 quart milk
  • 1/4 cup light corn syrup
  • 5 cups sliced peaches, mashed
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 (13-ounce) can evaporated milk, chilled

How to Make It

  1. Beat eggs at medium speed of electric mixer until frothy. Gradually add 1 1/2 cups sugar, brown sugar, flour, and salt; beat well. Stir in milk and syrup. Cook over low heat until mixture begins to thicken, stirring constantly. Remove from heat. Chill thoroughly.

  2. Combine peaches and 1/2 cup sugar; stir well. Stir peaches into custard. Add flavorings.

  3. Beat evaporated milk until soft peaks form; fold into custard mixture.

  4. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving.

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