In a double boiler, heat milk until steaming hot and tiny bubbles form along edge of pan. Stir in tapioca, sugar and salt. Cook for 15 minutes, stirring frequently.

In a mixing bowl, beat egg yolk slightly. While whisking, pour hot milk mixture gradually over egg yolk. Return to double boiler and cook until mixture thickens.

Remove from heat; stir in peach pulp and refrigerate for 1 hour.

When ready to serve, whip the cream, combine with confectioners' sugar and vanilla. Fold the chilled peach mixture into the whipped cream.

Spread into a shallow refrigerator tray and freeze overnight.

Serves 6.

Submitted by: CM