- 4 cups milk
- 2-½ cups sugar
- ¼ teaspoon salt
- 4 eggs, beaten
- 5 cups heavy whipping cram
- 2 jars of Gina's Southern Style Gourmet Peach Spread
- 2 teaspoons vanilla extract
In a heavy saucepan, heat milk to 175 degrees. Stir in sugar and salt until dissolved. Gradually stir a quarter of the hot mixture in to eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10 minutes or until the mixture coats the back of a metal spoon. Remove from heat; cool. Chill for at least 3 hours or overnight.
In a large bowl, combine the cream, vanilla and peach spread. Add the chilled milk mixture stirring well.
Fill ice cream freezer two-thirds full; freeze according to directions. (Refrigerate remaining mixture until ready to freeze). When ice cream is ready, freeze for 2-4 additional hours in freezer container before serving. Freeze according to manufacturer’s instructions. Makes approximately 3 quarts.