- 3 cups very ripe peaches, peeled and diced
- 2 cups whole milk
- 8 egg yolks
- 3/4 cups sugar
- 1/2 teaspoon salt
- 1/4 cup (2 ounces) vanilla extract
- 2 cups whipping cream
1.Cook milk in heavy saucepan over medium heat, stirring often, just until bubbles appear; remove from heat.
2.Wisk together yolks and next 3 ingredients in a large bowl until thick and pale. Gradually whisk warm milk mixture into yolk mixture; return to saucepan. Cook over very low heat, stirring constantly, 5 minutes or until mixture
3.thickens and coats a spoon. Remove from heat; pour through a wiremesh strainer into a bowl. Cool, stirring occasionally. Stir in cream and mashed peaches; cover and chill at least 1 hour.
4.Pour mixture into freezer container of a 1-gallon churn and freeze. Pack freezer with additional ice and rock salt and let stand 1 hour before serving.
- Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—public domain government resource