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Peach Ice Cream
Nb persons: 0
Yield: Yield: 1 gallon
Preparation time:
Total time:
Source: Southern Living 1993
7 large | peaches, peeled and sliced (about 7 cups) |
3 c. | milk, divided |
2 large | eggs, lightly beaten |
1 (12 oz.) can | evaporated milk |
2 1/2 c. | sugar |
1 (12 oz.) can | peach nectar |
Combine half of peaches and 1/4 cup milk in container of an electric blender; process until smooth. Transfer to a medium bowl; and repeat procedure with remaining peaches and 1/4 c. milk. Set aside. Combine remaining 2 1/2 cups milk and next 3 ingredients in a large heavy saucepan; cook over medium heat 8 minutes, stirring occasionally. Remove from heat, and stir in peach mixture and nectar. Pour into freezer container of a 4-qt. ice cream freezer. Freeze mixture according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving.
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