1 GAL.—PEACH ICE CREAM
Pare and cut in thin slices one quart of peaches and then add one and one-half cups of sugar and set aside for one hour. Now place in a saucepan
Three pints of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then bring to a boil. Cook for ten minutes and then remove and add
Two well-beaten eggs,
One pint of milk,
One cup of sugar.
Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner.