Fresh Peach Ice Cream
|10% cream/Half and half||1⁄2 Pint (1 1/4 Cups)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Crushed ripe peaches||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Almond extract||2 Drop|
|Whipping cream||1⁄2 Pint|
Heat cereal cream in top of a double boiler.
Beat sugar, egg yolks and salt together.
Stir in a little of the hot cream, then scrape the mixture into the remaining cream in the double boiler; stir and cook until the custard thickens.
Stir the next three ingredients together and add the chilled custard.
Fold in stiffly beaten whipping cream and pour into freezer trays.
Freeze until mushy, stirring occasionally, then cover with plastic film and freeze until firm or freeze in a paddle ice-cream freezer.