Georgia Peach Ice Cream
- 1 quart whole milk
- 1 cup cream or evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 2 quarts chopped fresh Pearson Farm Peaches
Scald milk and cream by pouring into a saucepan on the stove. Then heat milk/cream mixture over medium-low heat, which will prevent it from burning or sticking to the bottom of the pan. Keep stirring the milk/cream mixture for 4-5 minutes. When you notice steam and bubbles forming near the edge on the pan, take the milk/cream mixture off the stove.
Beat eggs and combine with half of the sugar.
Mix flour and salt with remainder of sugar.
Blend all with hot milk/cream mixture. Cook until mixture thickens. Add chopped peaches, vanilla and freeze in commercial ice cream freezer. (follow the directions on your freezer for times and speed)
Makes 1 1/2 gallons