In honor of July, being National Ice Cream Month AND National Peach Month, here’s Mom’s copycat recipe for…
Basket & Ribbons Peach Ice Cream
[Like Baskin-Robbins]
By Gloria Pitzer, as seen in… Yup! That’s the Flavor! (Secret RecipesTM, Marysville, MI; May 1998, 1st Printing; p. 12). As always, asking only for proper credit if you share this.
INGREDIENTS:
1 envelope plain Knox gelatin powder
¼ cup cold water
½ cup cold milk
½ cup milk, scalding hot
3 cups fresh, peeled, and chopped peaches
Or equivalent in canned [peaches], drained – [I prefer] Raggedy Anne Peaches
¾ cup sugar
½ tsp vanilla [extract]
½ tsp almond extract
16-oz heavy cream, whipped quite stiff
INSTRUCTIONS:
Sprinkle gelatin powder over water. Let stand until mushy. Place it in a heatproof cup, in a pan of hot water until it becomes transparent. While gelatin cools, put cold milk in blender. Add gelatin mixture and blend briefly. Add scalding milk to it. Blend, again, briefly.
Add fruit, sugar, and extracts [then] blend until smooth. Transfer to refrigerator bowl, cover in foil and chill 1 hour or until it mounds when dropped from a spoon. Stir it up a bit. When it mounds, fold in whipped cream. Pour into a freezer container. Seal tightly. Freeze until firm. Makes 3 pints.
See also…
