| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | Ice cream, Fruits, Peaches | 1 | Servings | |
INGREDIENTS
| 3 | Eggs, large | |
| 2 | tb | Flour |
| 1 1/2 | c | Sugar |
| 2 | c | Milk |
| 2 | c | Peaches,peel+coarsely chop |
| 1 | tb | Lemon juice |
| 1 1/2 | c | Whipping cream |
| 1 | ts | Vanilla |
INSTRUCTIONS
In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes.Whisking rapidly, pour hot sauce into eggs(This will destroy any salmonella bacteria.) In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. stir into cooked mixture and chill, covered, until cold,2 hours or up to a day. Stir in cream and vanilla. Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions. Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping. Makes 1-1/2 quarts. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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