Creamy Peach Ice Cream

  • 4 cups scalded milk
  • 3 1/2 cups sugar
  • 2 Tbsp cornstarch
  • 1/4 teaspoon salt
  • 6 eggs, beaten
  • 1 can sweetened condensed milk
  • 1 large can evaporated milk
  • 1 quart mashed peaches, fresh or frozen (including frozen syrup)
  • 2 Tbsp lemon juice
  • 2 Tbsp vanilla
  • 2 quarts more whole milk

Mix 2 cups sugar, cornstarch and salt in top of double boiler. Stir in scalded milk. Place over boiling water and cook 4 or 5 minutes, stirring occasionally.

Pour part of hot liquid into beaten eggs stir and add back to hot mixture, stirring constantly. Pour through a colander into a large container.

Add lemon juice to peaches and use blender, if available. Add canned milks, about 1 1/2 cups additional sugar, peaches and vanilla. Mix well.

Add enough whole milk to make about 5 quarts. Fill freezer bucket to fill line. Freeze.

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