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Homemade peach custard ice cream.

Adding hot milk mixture to eggs will destroy any salmonella. 3 large eggs 2 tablespoons all-purpose flour 1 1/2 cups sugar 2 cups milk 2 cups coarsely chopped peeled peaches 2 tablespoons lemon juice 1 1/2 cups whipping cream 1 teaspoon vanilla

In a large bowl, beat eggs to blend. In a 3- to 4-quart pan, whisk flour, 1 cup of the sugar, and milk until smooth. Stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs.

In a blender, smoothly puree peaches with lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, 1 1/2 to 2 hours or up to a day. Stir in cream and vanilla.

Freeze peach mixture in a regular or self-refrigerated ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's directions. Serve when softly frozen, or package airtight and store in freezer up to 2 weeks; let soften at room temperature about 10 minutes before scooping. Makes 1 1/2 quarts.

Per 1/2 cup: 246 cal.; 3.9 g protein; 12 g fat (7 g sat.); 32 g carbo.; 47 mg sodium; 92 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Bowers, Jeanne
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:202
Previous Article:North Beach bruschetta.
Next Article:Tortilla sundaes.
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