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Recipe : Entry # 5477
Anne K. Covington
Recipe Title
Peach Ice Cream
Recipe Theme
Cherokee EC
3 cups ripe peaches chopped and sweetened
1 can sweetened condensed milk
1 large can evaporated milk
1/2 cup sugar                   
1 package vanilla instant pudding mix
1/2 pint of half and half
1/2 pint whipping cream
1 can apricot or peach nectar
1 teaspoon almond flavoring
8 ounce carton Cool Whip
Extra milk
3 pounds crushed ice
1 box ice cream salt
Set aside peaches after chopping. Mix other ingredients, folding in Cool Whip last. Pour into one-gallon freezer tub. Add peaches and stir. Add extra milk if to the fill line, if needed. Close and begin to turn tub. Add crushed ice and salt (3 cups of ice, then 1 cup of salt) until ice covers top of tub. Freeze until freezer strains or stops running. Unplug freezer. Remove ice and salt from top of tub. Serve immediately for soft serve ice  cream. For firmer ice cream, add more ice and salt;  cover freezer with newspapers, aluminum foil and towels and  let ripen 30 minutes to 1 hour. This also can be used for vanilla ice cream by omitting the peaches. It can be made with less fat by using the fat-free versions of the ingredients. Makes one gallom.