| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
Rocky Mountain |
Desserts, Fruits, Seasonal |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Peaches |
| 1 1/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
lg |
Eggs |
| 1 |
tb |
Vanilla |
| 2 |
c |
Light Cream |
INSTRUCTIONS
Coarsely chop the peaches in a food processor or blender. Combine the
peaches with 1/4 c of sugar and chill. Combine 1 c of sugar with the
cornstarch and salt. Blend the milk gradually. Microwave on high
(100%) for about 8 minutes or until thick, stirring two to three
times. Beat the eggs and add,gradually, to the cornstarch mixture,
stirring constantly. Microwave, on high (100%), about two minutes or
until thick and creamy. Chill. Add the vanilla and cream to the
mixture. Stir in the peaches. Place in an ice cream freezer and
freeze, following the manufacturers directions.
From: Emily Griffith Opportunity School Quoted In The Spotlight Food
Section Of The Rocky Mountain News, 07-10-94
Posted by: Rich Harper
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip
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