Categories: frozen desserts

Ingredients

• 1 29 oz. cam cling peach slices
• 2 eggs
• 1/2 cup granulated sugar
• 1 Tbsp. lemon juice
• 1/2 cup chilled evaporated milk

Directions

1. Drain peaches, reserving syrup for use in other desserts and gelatins. Puree peaches in electric blender. Separate eggs and beat whites until stiff. Gradually beat in half the sugar. Beat yolks well; add remaining sugar. Stir in lemon juice and pureed peaches. Fold in egg white mixture. Whip chilled milk in bowl until stiff. Fold into peach mixture.
2. Turn into freezing container. Freeze until firm, following ice cream freezer directions or turn until refrigerator trays freeze at lowest available temperature.

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