Fresh Peach Ice Cream Recipe
"This vintage frozen custard gets its divine richness from evaporated milk and sweetened condensed milk. Both were once popular in the South because they required no refrigeration. Egg safety issues arose in the 80s (after this recipe was originally published) and prompted us to use only cooked custards as an ice-cream base. Today, pasteurized eggs are widely available and eliminate concern...."
INGREDIENTS
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5 large egg yolks
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1/2 cup sugar
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2 cups whole milk
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1 (14-oz.) can sweetened condensed milk
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1 (12-oz.) can evaporated milk
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2 cups mashed peaches
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1 1/2 teaspoons vanilla extract
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