Fresh Peach Ice Cream Recipe
This vintage frozen custard gets its divine richness from evaporated milk and sweetened condensed milk. Both were once popular in the South because they required no refrigeration. Egg safety issues arose in the 80s (after this recipe was originally published) and prompted us to use only cooked custards as an ice-cream base. Today, pasteurized eggs are widely available and eliminate concern.
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)