On Sun 03 Jul 2005 01:28:07a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 03 Jul 2005 01:07:58a, Ophelia wrote in rec.food.cooking:
>>
>>> Nodnodod. You need me to help out
>>>
>>> Have a lovely day)
>>>
>>> O
>>>
>>
>> You would be VERY welcome!
>
> Awwww thank you Wayne) I will be with you in spirit
>
> Now... about that peach ice cream.. please will you post your recipe?
>
> O

Gladly, Ophelia. This is the best peach ice cream I've ever tasted, but
please note that this recipe calls for raw eggs, and I still make it that
way. If you're afraid to use raw eggs, simply make a custard with the
single cream, 3/4 cups sugar, and the eggs. The custard is done when it
coats the back of a spoon. Cool before combining with remaining
ingredients. Then chill thoroughly. Enjoy!


* Exported from MasterCook *

Fresh Peach Ice Cream

Recipe By : Onnie Nichols (my grandmother)
Serving Size : 1 qt
Categories : Desserts, Dairy, Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pint Finely chopped ripe peaches
1 1/4 Cups Sugar
1 Tablespoon fresh lemon juice
1 Tablespoon Amaretto Liqueur (optional)
2 Eggs
1 Pint Double cream
1/2 Pint Single Cream

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another
bowl. Add amaretto to the peaches and return to the refrigerator.

Whisk the eggs in a mIxing bowl until light and fluffy, 1-2 minutes. Whisk
in the Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another
bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mIxing bowl until light and fluffy, 1-2 minutes. Whisk
in the remaining 3/4 cup sugar, a little at a time, then continue whisking
until completely blended, about 1 minute more.

Pour in both creams and whisk to blend. Add the peach juice and blend.
Chill mixture thoroughly.

Transfer the mixture to an ice cream maker and freeze following
manufacturer's instructions. .

After the ice cream stiffens (about 2 minutes before it is done) add the
chopped peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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