Thursday, September 27, 2012
Wednesday, September 26, 2012
Wednesday, September 12, 2012
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