Mississippi Peach Buttermilk Ice Cream (1981)

• 1 tbspn unflavored gelatin (1 envelope)
• 1 1/4 cups sugar, divided
• 2 cups buttermilk
• 1 egg, beaten
• 1/4 tspn salt
• 4 cups whipping cream
• 1 tbspn vanilla extract
• 2 cups fresh peaches, mashed 

In saucepan, combine gelatin, 1 cup sugar, and buttermilk. Dissolve gelatin mixture over low heat, stirring constantly. 

Gradually add hot mixture to egg, stirring constantly. Stir in salt, cream, and vanilla extract. Combine mashed peaches and 1/4 cup sugar, and add to mixture. Chill and churn-freeze.

NOTE - "If fresh peaches are not available, mashed, canned freestone peaches may be sued. Do not add sugar to peaches. Regular milk may be substituted for buttermilk in recipe. Yiled: approximately 3 quarts.

More "Lost" Ice Cream Recipes

Sunset's Pineapple Sherbet Ice Cream (1963)

Hershey's Old-Fashioned Chocolate Ice Cream (1934)

(Origin - "Best of the Best from Mississippi" edited by Gwen McKee and Barbara Moseley, 1987. Recipe was taken from "Giant Houseparty Book," published in 1981 by the Chamber of Commerce of Philadelphia, Mississippi.)