2 eggs
3/4 c. sugar
1/8 tsp. salt
3/4 c. light corn syrupy
1 c. heavy cream
1 c. milk
3 c. peeled & sliced fresh ripe peaches
1 tbsp. plus 2 tsp. lemon juice
1/8 tsp. almond extract

In large bowl of mixer beat eggs, sugar and salt until thick and light colored. Beat in corn syrup and cream until well blended. In blender, whirl until smooth; milk, peaches, lemon juice and almond extract. Beat into cream mixture until well blended. Freeze until almost firm. Beat until smooth. Freeze again, then beat again. Turn into chilled 9 x 5 x 3 inch loaf pan. Freeze until firm, then cover airtight.