Peach Ice Cream
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
One-half gallon milk, 6 eggs. Let the milk come to a boil. Beat eggs separately, then mix and stir into milk and stir until it thickens. Sweeten to taste while hot. Flavor with vanilla and when cold freeze. PEACH ICE CREAM. Make as above, omitting vanilla and adding 1 pint or more of mashed and sweetened peaches
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