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January 2019

Ice cream Recipes

Oatmeal Recipes

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls Recipe
1 c Active Sourdough Starter 2 ts Salt 2 tb Shortening 2 1/2 c Unbleached Flour 1/2 c Dry Skim ...

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Homemade Peach Ice Cream Recipe

Homemade Peach Ice Cream recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Homemade Peach Ice Cream recipe  PDF


1 c Peaches
1 1/4 c Sugar
2 T Cornstarch
1/4 t Salt
2 c Milk
2 lg Eggs
1 T Vanilla
2 c Light Cream
Coarsely chop the peaches in a food processor or blender. Combine the peaches with 1/4 c of sugar and chill. Combine 1 c of sugar with the cornstarch and salt. Blend the milk gradually. Microwave on high (100) for about 8 minutes or until thick, stirring two to three times. Beat the eggs and add,gradually, to the cornstarch mi ture, stirring constantly. Microwave, on high (100), about two minutes or until thick and creamy. Chill. Add the vanilla and cream to the mi ture. Stir in the peaches. Place in an ice cream freezer and freeze, following the manufacturers directions. From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News, 07 10 94 Posted by: Rich Harper

Homemade Peach Ice Cream recipe and other ice cream recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
808 people have voted
Last Reviewed on 2019-01-20



Sunday, Jan 20 2019 Download & Print Homemade Peach Ice Cream recipe  PDF   Ice cream recipes RSS   New

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Eggplant Caviar Dip
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1 ea Eggplant Md, About 1 Lb. 2 ea Cloves Garlic 1/2 t Soy Sauce 2 tb Olive Oil 1 tb Lemon Juice 1 c Fresh Tomato Chopped 2 tb Green Onion Diced, Use All 2 tb Fresh Parsley Minced 1 tb Fresh Basil Chopped, OR 1 t Dried Basil Crushed Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the e cess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add ...

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