Peach or Apricot Ice Cream
Submitted by Arleen Johnson
The Old-Fashioned Way
Pare, slice, and mash 4 pounds of fresh ripe peaches or apricots
Stir in ½ cup sugar and 1/8 teaspoon salt.
Cover the fruit and permit them to stand until the sugar is dissolved.
Combine 1 teaspoon vanilla, ½ cup sugar, and quart (4 cups) cream; partly freeze.
When half frozen, add the peach mixture and finish freezing the cream.
The New-Fashioned Way
Run the sliced fruit, sugar, and salt through a blender until smooth and sugar is dissolved. In a large bowl, stir in milk and cream. Since the fruit varies in sweetness, you can taste it before freezing and correct.
Then, use the directions for the modern freezing method of your choice.
Makes about 1 ½ quarts
Apricot Ice Cream
From Brush’s family’s 1925 cookbook, modified
The Old-Fashioned Way
3 oranges, juiced
1 lemon, juiced
4 cups apricots, peeled, pitted
1 1/2 cups sugar
2 cups warm water
3 cups cream
1 quart milk
Squeeze the juice from the oranges and lemon. Rub the peeled apricots through a colander, add water and sugar, stirring until sugar is dissolved. Freeze cream and milk until mushy, then add the fruit mixture and finish freezing.
The New Fashioned Way
Run the apricots, juice from oranges and lemons, sugar, and water through a blender until smooth and the sugar is dissolved. In a large bowl, stir in milk and cream. Since the fruit varies in sweetness, taste it before freezing and correct. Use the directions for the modern freezing method of your choice.
Makes 5 quarts.
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