Fresh Peach Ice Cream

  • Yield: 6 servings


2cups peach pulp
3/4cup sugar
-- Juice of 1 lemon
1 or 2-- drops almond extract
2cups whipped cream
2tablespoons sugar


  1. After mashing peaches to 2 cups pulp, add 3/4 cup of sugar, lemon juice and almond extract and freeze in ice try to a mush.  Add cream, whipped with 2 tablespoons sugar and return to freezer.  Whip mixture after a holf hour in electric mixer.

Recipe reprinted with permission from the Junior League of Charlotte’s The Charlotte Cookbook (the Junior League of Charlotte, North Carolina, 1969).


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