5 c. sliced peaches
Juice of 1 lemon
3 c. sugar
4 eggs, separated
Pinch of salt
1 qt. milk
1/2 pt. whipping cream
2 tsp. vanilla or 1 tsp. vanilla and 1 tsp. almond

Prepare peaches; add juice of lemon and 2 cups sugar. Set aside. Beat egg whites with salt until stiff. Add 1/2 cup sugar; beat until like meringue.

Beat egg yolks with 1/2 cup sugar until lemon colored. Add milk, cream and peach mixture to egg yolk mixture. Fold in egg whites. Add vanilla. Freeze in ice cream freezer until hard, then pack or store in freezer containers. Makes 1 gallon.