Fresh Peach Sherbet

4 c diced fresh peeled peaches (about 5 large, ripe peaches)
1 c sifted confectioners' sugar
1 can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Reconstituted Lemon Juice
4 eggs, separated


Combine peaches and sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice, and egg yolks. Blend thoroughly. Stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9½x13x2” tray or 2 quart pan. Cover with aluminum foil. Freeze about 1½ to 2 hours or until a firm mush forms. Turn into chilled, large bowl; break into pieces. Beat until fluffy but not melted. Quickly return to tray. Cover. Return to freezer. Freeze about 2 hours or until firm.

Makes about 2 quarts.