Mrs. Lyndon B. Johnson’s Peach Ice Cream
1 c. sugar
1 pt. milk
1 qt. whipping cream
1/2 gallon soft peaches, mashed and sweetened to taste
Beat eggs in a heavy saucepan until thick. Gradually add sugar, beating well. Add milk and whipping cream; mix well.
Bring to a boil, stirring constantly. Reduce heat to low; continue cooking and stirring until mixture thickens and coats a metal spoon. Let cool.
Stir in peaches and pour into freezer can of a 1-gal. ice cream freezer. Freeze according to manufacturer’s instructions.
(Note: To peel the peaches, bring a pot of water to a boil, add peaches, and leave for 1 minute. Rinse fruit under cold water; skins should slip of easily.)
From the August 1994 issue.