Klein Family Homemade Texas Peach Ice Cream

INGREDIENTS:

• 4 Farm-Fresh Eggs

• 1 Cup Sugar

• ¼ Tsp Salt

• 1 Tbsp Real Vanilla Extract

• ½ Pint Whipping Cream

• 1 Can (14 oz) Eagle Brand Sweetened Condensed Milk

• 1 Quart Skim Milk

• 1 Quart Ripe Texas Peaches, Skinned, Seeded & Mashed

• Ice Cream Freezer

• Ice

• Rock Salt

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INSTRUCTIONS:

• Froth it up — Whisk those eggs until nice and fluffy. Pour ’em into a saucepan with your skim milk. Heat gently until just simmering; don’t boil it! Stir constantly like Grandma used to do. (Use a double boiler if you’ve got one.)

• Sweeten the deal — Once it starts to simmer, pull it off the heat. Stir in sugar, salt, vanilla, whipping cream, and that rich condensed milk. Mix until smooth and dreamy.

• Chill time — Pour the mix into your ice cream freezer bucket, but don’t start freezing yet. Stick it in the fridge for several hours until it’s good and cold.

• Let’s freeze — Follow your freezer’s instructions to get the party started. About halfway through, once the ice cream is starting to set up, stop the motor. Carefully lift the lid (watch that rock salt!) and fold in your mashed peaches.

• Finish strong — Replace the lid and motor, pack on more ice, and keep churning ’til the motor slows down or strains. That means it’s ready!

• Scoop & smile — Remove the dasher and either serve soft or repack with more ice to harden further. Either way, it tastes like Texas sunshine in a bowl.