Classic Fresh Peach Ice Cream Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Light corn syrup | 3/4 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 3 cups peeled and sliced fresh rine peaches | ||
| 1 tablespoon, plus 2 teaspoons lemon juice | ||
| Almond extract | 1/8 Teaspoon | |
Directions
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.
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.
Chef
