3/4 c. sugar
1 env. unflavored gelatin
Dash salt
4 c. light cream
1 egg, beaten
2 tsp. vanilla
3 lbs. fully ripe peaches, peeled and mashed (4 1/2 c.)
1/2 c. sugar
1/4 tsp. ground mace or 1/4 tsp. almond extract

In large saucepan, combine the 3/4 cup sugar, gelatin and salt. Stir in half of the cream. On range-top, cook and stir over medium heat until gelatin mixture almost boils and sugar dissolves.

Stir about 1/2 cup hot gelatin mixture into beaten egg; return mixture to saucepan. Cook and stir 2 minutes longer. Cool. Stir in remaining cream and vanilla. Stir together mashed peaches, the 1/2 cup sugar and mace. Add to cooled egg mixture; mix well. Freeze in 4 or 5-quart ice cream freezer according to manufacturer's directions.