Serves: 5
Total Calories: 412
In a large bowl, crush peaches with a fork or potato masher (you will need 2 cups). Stir in sugar and lemon juice. Cover and let stand for 30 minutes.
Add enough milk to evaporated milk to measure 1 cup. Pour into peaches. Stir in whipping cream, vanilla, almond extract and salt. If desired, cover and chill to develop flavor.
Pour into a chilled 2-quart ice cream freezer container. Pack and churn according to manufacturer's directions. Remove dasher. Stir in peach preserves just until marbled. Serve soft or pack to ripen
*To peel peaches, drop peaches into boiling water for 1 minute. Remove peaches and slip off skins.
This Peach Sundae Ice Cream recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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