Peach Ice Cream Superb
|Ripe peaches||3 Pound, peeled and pitted (12 Medium Sized)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Lemon juice||1 Tablespoon|
|Heavy cream||1 1⁄2 Quart, chilled|
|Vanilla extract||1 Teaspoon|
|Almond extract||1 Teaspoon|
Wash and scald cover, container, and dasher of a 4 quart ice cream freezer.
Force peaches through a sieve or food mill.
Stir the sugar and lemon juice into peaches and set aside 20 minutes.
Combine the cream, salt, and extracts; mix with peaches until blended.
Fill freezer container two thirds lull with ice cream mixture.
Set in freezer tub.
(For electric freezer, follow manufacturer's directions.) Fill tub with alternate layers of 8 parts crushed ice and 1 part rock salt.
Turn handle slowly 5 minutes.
Add crushed ice and rock salt as necessary.
Wipe cover free of ice and salt.
Remove dasher and pack down ice cream.
Cover with moisture-vaporproof material.
Replace cover and plug opening for dasher.
Repack freezer with alternate layers of ice and salt, using 4 parts ice and 1 part rock salt.
Cover with heavy paper or cloth.
Let stand 2 to 3 hours to ripen.