-Ellie Collin-CMKD93F
3 Eggs, large
2 tb Flour
1 1/2 c Sugar
2 c Milk
2 c Peaches,peel+coarsely chop
1 tb Lemon juice
1 1/2 c Whipping cream
1 ts Vanilla
In a large bowl, beat the eggs to blend.
In a 3-4 quart saucepan, whisk flour, 1 cup of the
sugar and milk until smooth. stir often over
medium-high heat until boiling, about 8
minutes.Whisking rapidly, pour hot sauce into
eggs(This will destroy any salmonella bacteria.)
In a blender, smoothly puree peaches will lemon juice
and remaining 1/2 cup sugar. stir into cooked mixture
and chill, covered, until cold,2 hours or up to a day.
Stir in cream and vanilla. Freeze peach mixture in a
regular or self refrigerated ice cream maker according
to manufacturers directions. Serve when softly frozen
or package airtight and store in freezer up to 2
weeks, let soften at room temperature about 10 minutes
before scooping. Makes 1-1/2 quarts.
