Recipe Details

Summary

Name: Buttermilk Peach Ice Cream

Category: Ice Cream

1 cup granulated sugar

1 envelope unflavored gelatin

2 cups buttermilk

2 beaten egg yolks

4 cups light cream

1 tablespoon vanilla extract

2 cups diced fresh peeled peaches or

2 (1−pound) cans peaches, drained and diced

In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stir over low heat till

gelatin is dissolved

Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook

and stir for 2 minutes.

Stir in salt, light cream, and vanilla. Chill.

Add peaches. Freeze in 4 or 5−quart ice cream freezer.

Makes 2 1/2 quarts, 8 to 10 servings.