Classic Fresh Peach Ice Cream
|Sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Peeled and sliced ripe peaches||3 Cup (48 tbs) (Fresh)|
|Lemon juice||1 Tablespoon (1 Tablespoon, Plus 2 Teaspoons)|
|Almond extract||1⁄8 Teaspoon|
In large bowl of mixer beat eggs, sugar, and salt until thick and light-colored.
Beat in corn syrup and cream until well blended.
In blender, whirl until smooth, milk, peaches, lemon juice, and almond extract.
Beat into cream mixture until well-blended.
Freeze until almost firm.
Beat until smooth.
Freeze again, then beat again.
Turn into chilled 9 x 9-inch baking pan or 9 x 5 x 3-inch loaf pan.
Freeze until firm, then cover airtight.