Peach Ice Cream
½ c. sugar
¼ tsp. salt
1 c. milk
3 egg yolks
1 Tb. Vanilla
2 c. chilled whipping cream
Mix sugar, salt, milk, and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temperature, stir in vanilla and cream.
Pour into ice cream freezer can, put dasher into place. Cover can and adjust crank. Place in freezer tub, fill tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1
part rock salt) Turn crank until it turns with difficulty. Remove
from freezer tub, remove lid and dasher, stir mixture and pack down in freezer can, replace lid and repack in ice and salt mixture. Let ripen several hours, if you can wait that long!
Fresh Peach Ice Cream: Decrease vanilla to 1 tsp. Mash 4 or 5 peeled ripe peaches to measure 2 cups. Mix ½ c. sugar with peaches, after adding cream, stir in peach mixture.
Fresh Strawberry/Raspberry ice cream: Decrease vanilla to 1 tsp. Mash
1 pint fresh berries with ½ c. sugar. After adding cream, stir in berries. If desired add a few drops red food coloring.
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