Peach Ice Cream
Makes 2 quarts for the small, 2 quart freezer
1 package Rival Vanilla Ice Cream mix
4 cups whole milk (I use 2 can evaporated milk and 2 percent to make 4 cups.
You can also use part cream and part milk - just need 4 cups
3 tablespoons vanilla (vanilla extract, not imitation)
1 1/2 cup pureed peaches
Beat the eggs and vanilla and set aside. Put the 4 cups of milk in double boiler, add eggs and vanilla and heat slowly, stirring often until slightly thickened. Thickened enough to coat a spoon. If you don't have double boiler use a stainless steel bowl over a boiler of water. Add 1 1/2 cup pureed peaches to ice cream custard. Cover with plastic wrap and refrigerate until cold.
Follow the freezer's instructions.
Serve with fresh sliced peaches and a cookie. A sprig of fresh mint adds great color.
If you don't eat all the ice cream, stir well and refreeze in a tightly sealed container. Stir before serving and it is almost as good as freshly frozen. I have found if you use a cooked ice cream custard, it keeps better and doesn't turn as icy.
You can use this same recipe for blueberries also.
The Georgia Peach