Olive Hershey’s Peach Ice Cream
1 quart milk
6 egg yolks
3/4 to 1 pound powdered sugar, depending on sweetness desired
1 dozen medium-sized ripe peaches
1 pint cream
Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until custard thickens, stirring constantly. Let cool.
Peel and slice peaches. Chop finely by hand or in blender. Combine cream, peaches, and cooled custard. Put in ice cream freezer and start cranking.
From “Specialty of the House,” originally featured in Domain, Fall 1988.
