PEACH ICE CREAM
1 pint of milk,
1 pint of cream,
1½ pints of peach pulp,
2½ cupfuls of sugar.
Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander.
Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing.