No. 275 Peach Ice-Cream
One dozen best, ripest red-cheeked peaches; peel and stone; place in china basin and crush with 6 ounces pulverized sugar. Take 1 quart best cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract almond. Place all on the fire till it reaches the boiling point. Remove and strain. Place in freezer and freeze. When nearly frozen, stir in the peach pulp. Give the freezer a few more turns to harden.