Title: Peach Ice Cream-Martha Stewart Living
Categories: Desserts, Dairy, Soup/stews
Yield: 1 Quart

3 -4 large ripe peaches,
-sliced but not peeled
1 tb Fresh lemon juice
1/4 c Granulated sugar
1/2 c Milk
1/2 ts Vanilla extract
1 lg Egg
1 lg Egg yolk
1 c Plus 1 T heavy cream
Fresh mint sprigs for
-garnish

1. Combine peaches, lemon juice, and 1/2 C sugar in a nonreactive bowl. Let
sit for 2 hours, covered. Stir occasionally. (If desired, reserve 1/2 C of
peach mixture to use in ice-cream sodas; separate recipe follows.)

2. Lightly mash peaches with potato masher. Stir in milk and vanilla; let
stand for 1/2 hour.

3. Using an electric mixer, beat egg and egg yolk at high speed until light
in color. Gradually add the remaining 1/4 C sugar, beating until
incorporated. Lower speed and add cream, then peach mixture; mix to blend.
Pour into ice-cream maker and freeze according to manufacturer's
instructions. (If using a hand-cranked ice-cream maker, first chill shell
of the machine for 24 hours in the freezer.) Serve in goblets, garnished
with fresh mint sprigs.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #030 by John Merkel on
Jan 28, 1997.