INGREDIENTS

INSTRUCTIONS

MAKES 2 QUARTS - Double or Triple for size of your ice cream freezer
Mix sugar, flour and milk and cook on medium heat until thick, stirring
occasionally (can do this in microwave at 50% power). Add peaches, lemon
juice and whipping cream. This makes 2 quarts.
Freezing instructions: Put mixture into ice cream freezer can, and assemble
freezer. Pour ice (fine ice is better) until it is about 3-inches deep.
Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just
above the lid of the can. If too much salt is added the ice cream will
freeze too fast around the edges of the can. Crank until the mixture
becomes stiff. Open the lid, being careful not to get salt into the ice
cream, and remove the paddle. Put Glad Wrap on top of the can and put the
lid back on. Put a cork into the hole in the lid of the can. Pour out some
of the water from the hole in the side of the ice cream freezer. Take out
some of the ice and add more salt and put the ice back in, so the salt gets
throughout the ice (makes it freeze harder). Cover the ice cream freezer
with several layers of newspapers and a heavy blanket. Let set for about
30-45 minutes before serving.
Put left-over ice cream into an air-tight container and freeze in freezer.
This ice cream freezes well and is still smooth after being frozen.
* I like Freestone peaches the best.
NOTES : Note: To protect grass from salt pouring out of ice cream freezer,
place the freezer in some sort of large pan.
Recipe by: (Smooth and Delicious!) Posted to MC-Recipe Digest V1 #580 by
Carolyn <c4@groupz.net> on Apr 19, 1997

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