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Recipe by: pierre-guilhem
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See below ingredients and instructions of the recipe
3/4 c Sugar
1 Envelope unflavored gelatin
ds Salt
4 c Light cream
-divided
1 Egg, beaten
2 ts Vanilla
3 lb Fully ripe peaches, peeled
And mashed (4 1/2-cups)
1/2 c Suagr
1/4 ts Ground mace or 1/4
ts Almond Extract
In large saucepan, combine the 3/4-cup sugar, gelatin and salt. Stir
in half of the cream. On range-top, cook and stir over medium heat
until gelatin mixture almost boils and sugar dissolves.
Stir about 1/2-cup hot gelatin mixture into beaten egg, return
mixture to saucepan. Cook and stir 2 minutes longer. Cool. Stir in
remaining cream and vanilla.
Stir together mashed peaches, the 1/2-cup sugar and mace. Add to
cooled egg mixture; mix well. Makes 3 quarts.
Freeze in 4 or 5 quart ice cream freeze according to manufacturer's
From: Sandee Eveland Date: 06-19-95 (164) Fido: Home
Co
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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