Fresh Peach Ice Cream - cooking recipe

Ingredients
    1 1/4 c. sugar
    1 1/2 Tbsp. flour
    1 1/2 Tbsp. cornstarch
    1/4 tsp. salt
    3 beaten eggs
    2 c. milk
    2 c. sliced, fresh peaches
    1/3 c. sugar
    1 (3 oz.) pkg. peach gelatin
    3/4 c. boiling water
    3 pt. thawed, nondairy coffee creamer
    1/4 c. sugar
    1/2 c. sour cream
Preparation
    Combine first 5 ingredients in a large saucepan, mixing well. Stir in milk.
    Cook over medium heat, stirring constantly, until smooth and thickened.
    Remove from heat.
    Chill 2 or 3 hours. Place peaches in a saucepan; cook over medium heat until bubbly, stirring constantly.
    Stir in 1/3 cup of sugar.
    Place in blender and blend until smooth; set aside.
    Dissolve gelatin in boiling water and let cool.
    Combine coffee creamer and 1/4 cup of sugar in a large bowl; stir well.
    Gradually stir in egg mixture.
    Add pureed peaches, gelatin mixture and sour cream; beat with a wire whisk until smooth.
    Pour into freezer can of 1 gallon freezer. Freeze according to manufacturer's instructions.
    Let ripen 2 hours before serving.

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