| 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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