Mrs. Lyndon B. Johnson’s Peach Ice Cream

3 eggs

1 c. sugar

1 pt. milk

1 qt. whipping cream

1/2 gallon soft peaches, mashed and sweetened to taste

Beat eggs in a heavy saucepan until thick. Gradually add sugar, beating well. Add milk and whipping cream; mix well.

Bring to a boil, stirring constantly. Reduce heat to low; continue cooking and stirring until mixture thickens and coats a metal spoon. Let cool.

Stir in peaches and pour into freezer can of a 1-gal. ice cream freezer. Freeze according to manufacturer’s instructions.

(Note: To peel the peaches, bring a pot of water to a boil, add peaches, and leave for 1 minute. Rinse fruit under cold water; skins should slip of easily.)

See the full article in the August 1994 issue.

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