My first memories of eating homemade freezer ice cream are on the back porch at Grandma's house. This was in the old days when the hand crank freezer was used. I was just the right size to sit on the freezer and hold it down while someone else did the cranking. It was a once in a while treat and getting to lick the dasher was a real privilege.
Now, with an electric freezer, we can enjoy homemade freezer ice cream whenever we want. Any that is leftover, I put into containers and stick it in the freezer. It does not stay there long.
- 3 cups sugar
- dash of salt
- 2 Tbsp. flour (optional)
- 3 beaten eggs
- 6 ripe peaches, finely mashed
- 3 quarts of whole milk (approximately)
- As a precaution, I wash the eggs and wipe them dry before cracking them. If you are afraid of eating raw eggs, do not use this recipe.
- Peel peaches and mash finely.
- Add one cup of the sugar to the peaches and stir.
- Mix the remaining sugar with the flour and salt.
- Beat the eggs and add sugar mixture and beat well with mixer.
- Stir peaches into egg mixture and add some milk stirring well.
- Pour into freezer container and use the remainder of the milk to fill the container to the fill line.
- Put container into ice cream freezer and freeze as directed for your freezer.
This makes a gallon plus one quart of ice cream.
By Betty from NC