Fresh Peach Ice Cream
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Teaspoon|
|3x sugar||1 Cup (16 tbs)|
|Peach puree||1 1⁄2 Cup (24 tbs) (Prepared From Well-Ripened Juicy Peaches)|
|Almond extract||1⁄8 Teaspoon|
Thoroughly chill cream and whip with rotary beater in a chilled bowl until thick, add salt and lemon juice and continue beating until very stiff.
Beat in the sugar and fold in the peach puree blended with extract.
Turn into refrigerator tray immediately and freeze for about 2 hours.