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.