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Listed in: Desserts (Frozen) / Ice Cream
1 pint milk
1-1/2 cups sugar
4 tablespoons flour
1/4 teaspoon salt
2 eggs
1 quart thin cream
1 teaspoon vanilla
Peaches
Scald milk. Mix sugar, flour, and salt together. Add the milk, and cook twenty minutes, stirring until smooth. Beat eggs slightly and add slowly some of the hot milk mixture, then return to double boiler, and cook three minutes longer. Add cream and flavoring, cool, and freeze. Peel and slice the peaches, using those that are quite soft. Add powdered sugar to taste, and let stand a few minutes. Line mold with cream, packing it well, and smoothing surface with back of spoon. The cream should be about an inch in thickness. Fill centre with peaches, drain off any juice that has collected and cover with cream. Pack mold in ice and salt as usual, but let stand only about half an hour. The fruit should be chilled, but not frozen. Servings, 12
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