Choose a homemade peach ice cream recipe from Grandma's collection and make a rich-tasting all-natural ice cream that you'll be proud to serve.
Imagine a melt-in-your-mouth frozen dessert bursting with the natural flavor of ripened peaches. It's yours to enjoy.
Mom's Recipe Scrapbooks (c. 1920s)
One pint new milk, one pint sweet cream, one cup sugar, one quart peach pulp (peeled ripe or canned peaches), and put through the colander. Let cream and milk come to a boil, add sugar, and cool; add peach pulp, and freeze. —Nell Linsley
Mrs. Goodfellow's Cookery As It Should Be (1865)
Pare and cut finely half a peck of very ripe peaches; stir in well two pounds of the best white sugar; let it stand for two or three hours, then stir them well together and put into a preserving kettle to simmer for twenty minutes, stirring all the time to prevent scorching.
Then pour them into a pan and when quite cold add one quart of cream and one quart of milk; stir them well together; put instantly into the freezer to prevent curdling; this is delicious.
Aunt Babette's Cook Book (1889)
Pare and grate a quart of fine-flavored yellow peaches and mix with a pound of pulverized sugar. Stir gradually into this mixture three pints of rich cream and freeze.