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Cook Time:



  • 3 cups very ripe peaches, peeled and diced


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