Homemade Peach Ice Cream
|Sugar||1 1⁄4 Cup (20 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Light cream||4 Cup (64 tbs)|
|Egg||1 , beaten|
|Ripe peaches||3 Pound, peeled and mashed|
|Ground mace/1/4 teaspoon almond extract||1⁄4 Teaspoon|
In large saucepan, combine 3/4 cup of the sugar, the gelatin and salt.
Stir in 2 cups of the cream.
Cook and stir over medium heat until gelatin mixture almost boils and sugar dissolves.
Stir about 1/2 cup hot gelatin mixture into beaten egg; return to saucepan.
Cook and stir 2 minutes longer.
Stir in remaining 2 cups cream and the vanilla.
Stir together mashed peaches, remaining 1/2 cup sugar and the mace.
Add to cooled egg mixture; mix well.
Freeze in 4- or 5-quart ice cream freezer according to manufacturer's directions.