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.

Peach Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup mashed fresh peaches or drained frozen peaches or drained canned peaches

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add peaches. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints



Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream

Vanilla Ice Cream