FRESH FRUIT ICE CREAM RECIPE

4 c. milk
4 eggs, beaten
2 c. sugar
1/2 t. salt
2 c. heavy cream
2 T. vanilla
Sliced Peaches or Strawberries

Prepare sliced peaches or strawberries and sprinkle with sugar and allow to set until the make juice. Use enough fruit to make about 1 qt. of fruit puree. Put fruit and juice into blender and coarsely puree. You should have about 1 blender full or about 1 qt. Add fruit puree to the custard mixture which has been cooled or chilled overnight in the refrigerator. (I always make the custard the day before and put in refrigerator. I prepare the fruit and let it sit overnight in the refrigerator as well.) This recipe assumes you have a 1 gallon freezer. The freezer can should never be filled more that 3/4 full because the ice cream expands as it freezes and it will overflow if the can is too
full. You can also make raspberry ice cream but don't use as many raspberries (probably 2 cups of puree is enough) as they have a much more intense flavor. Actually you can add just about any fruit you would like to try but these are all the ones I have tried.

FRESH PEACH

2 c Ripe peaches; finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

Note: Small peaches because have more flavor and less water than the larger ones. Combine the peaches, ½ cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart.

FRUIT TOFU-BASED ICE CREAM

2 1/2 t Unflavored gelatin
1/8 t Salt
1/2 c Sugar
1 1/4 c Frozen fruit and/or berry -juice concentrate, thawed
10 ea (oz) soft tofu or silken -tofu, drained
1/4 c Safflower oil
3 T Fresh lemon juice
1/2 t Vanilla extract

Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers, instructions,
Makes 1 quart.