Categories: frozen dessert

Ingredients

• 1 cup sugar
• 1 envelope unflavored gelatin
• 2 cups milk
• 3 eggs
• 1 1/2 cups whipping cream
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup chopped peaches, fresh or frozen
• 1/8 tsp. lemon juice
• 12 oz. frozen raspberries, thawed

Directions

1. In a large, heavy saucepan, stir together the sugar and gelatin. Add the milk and stir over medium-to-low heat to dissolve the sugar and gelatin.
2. In a mixing bowl, beat the eggs well. Gradually whisk in about 1 cup of the milk mixture; then slowly whisk the egg mixture back into the saucepan. Cook over medium-to-low heat, stirring constantly, until the mixture will coat the back of a metal spoon.
3. Set the bottom of the pan inside a bowl of ice and water. Stir until the mixture has cooled to room temperature. Stir in the whipping cream, vanilla and almond extracts.
4. Pour the mixture into an ice cream maker and churn following manufacturer’s directions until very thick but still soft, about 15 Toss the peaches with the lemon juice and add them to the machine; continue churning until the mixture is frozen, about 10 minutes more.
5. Meanwhile, puree the raspberries in a processor, then press the puree through a fine sieve to remove the seeds. When the ice cream is ready, add the puree and allow just 1 or 2 turns of the paddle to swirl it in. Or stir the puree in with a rubber spatula, or layer it with the ice cream in a plastic freezer container.

6. makes 2 quarts

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