Wilson Peach Ice Cream
Beautiful and refreshing summer dessert
Ingredients
- 6 eggs beaten
- 2 cans evaporated milk
- 1.5 cups sugar
- pinch of salt
- 3 Tablespoons vanilla
- 2 cups ripe peaches peeled, cut up, and sweetened with 1/2 cup sugar
- Whole milk - enough to the "fill line" on the canister
- 2 small bags of ice
- 1 small bag or box of rock salt
- 4 quart ice cream freezer
Instructions
- Put the ice cream canister in the freezer to get it good and cold.
- Put the cans of milk and prepared peaches in the refrigerator.
- All ingredients need to be as cold as possible to promote freezing of the cream.
- Pour the ingredients (except ice and rock salt, of course) into the cold canister in order listed, stirring to mix well.
- Follow ice cream maker directions, layering ice and salt.
- When motor starts to labor and slow down, unplug immediately.
- Carefully remove motor and then the canister.
- Drain saltwater out of bucket, reserving ice.
- Carefully open the canister, remove the dasher, replace the cover, put the cork in if it came with one or cover with plastic and rubber band.
- Replace canister in bucket and layer once more with ice and rock salt.
- Insulate the whole thing with towels and let harden for a couple of hours.
Notes
This ice cream is so delicious, especially if you use fresh peaches, locally grown (if you live in a southern state). If not, choose ripe peaches that are not bruised or mealy. Your family will love it!