Peach Ice Cream

Ingredients

• one quart of soft peaches
• three-quarters of a pound of powdered sugar
• one quart of cream

Method

1. 1

   Mash the peaches until smooth.

2. 2

   Measure the pulp and mix with sugar and cream.

3. 3

   Freeze as usual.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 97. The excerpt below is the record exactly as published.

one quart of cream, and a light pound of sugar. The red Antwerp raspberry, when blended with the cream, produces a lovely color, and has exquisite fragrance as well as delicate flavor, but even the juice of the common wild raspberry makes a very nice variety in the matter of creams. In winter, canned raspberries, or even raspberry jam, put in a small sieve, and the juice from them strained into cream, will prove most satisfactory. Allow five ounces of sugar to a quart of the flavored cream, if the fruit has not been sweetened ; otherwise sweeten to taste. Peach Ice-cream. This may be made the best of all ice-creams, and yet it is ope of the most difficult for which to supply an exact recipe. Try the following, and if more sugar is needed alter to your taste. The best ice-cream is made from mellow, soft peaches, and the yellow-fleshed give a charm- ing color. In an emergency, however, I have seen very nice made out of indifPerent pieces not presentable in any other form. Peel, halve, and spread out your peaches 206 VIRGINIA (JOOKERYBOOK. Upon a large flat dish, and with a silver or broad wooden fork mash as fine and smooth as possible. Measure the pulp, and to one quart put three-quarters of a pound of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.