Peach Ice Cream #2
Author/Submitted by: (Smooth and Delicious!)
Ice Cream/Frozen Yogurt
makes 2 quarts - double or triple for size
mashed, see notes
Mix sugar, flour and milk and cook on medium heat until thick, stirring occasionally (can do this in microwave at 50% power). Add peaches, lemon juice and whipping cream. This makes 2 quarts.
Freezing instructions: Put mixture into ice cream freezer can, and assemble freezer. Pour ice (fine ice is better) until it is about 3-inches deep. Sprinkle 1/2 cup rock salt around the can. Layer ice/salt until it is just above the lid of the can. If too much salt is added the ice cream will freeze too fast around the edges of the can. Crank until the mixture becomes stiff. Open the lid, being careful not to get salt into the ice cream, and remove the paddle. Put Glad Wrap on top of the can and put the lid back on. Put a cork into the hole in the lid of the can. Pour out some of the water from the hole in the side of the ice cream freezer. Take out some of the ice and add more salt and put the ice back in, so the salt gets throughout the ice (makes it freeze harder). Cover the ice cream freezer with several layers of newspapers and a heavy blanket. Let set for about 30-45 minutes before serving.
Put left-over ice cream into an air-tight container and freeze in freezer. This ice cream freezes well and is still smooth after being frozen.
* I like Freestone peaches the best.
NOTES : Note: To protect grass from salt pouring out of ice cream freezer, place the freezer in some sort of large pan (assuming that it is cranked outdoors).