Fresh Peach Ice Cream

• 1 1/4 c. sugar
• 1 1/2 Tbsp. flour
• 1 1/2 Tbsp. cornstarch
• 1/4 tsp. salt
• 3 beaten eggs
• 2 c. milk
• 2 c. sliced, fresh peaches
• 1/3 c. sugar
• 1 (3 oz.) pkg. peach gelatin
• 3/4 c. boiling water
• 3 pt. thawed, nondairy coffee creamer
• 1/4 c. sugar
• 1/2 c. sour cream

1. Combine first 5 ingredients in a large saucepan, mixing well. Stir in milk.
2. Cook over medium heat, stirring constantly, until smooth and thickened.
3. Remove from heat.
4. Chill 2 or 3 hours. Place peaches in a saucepan; cook over medium heat until bubbly, stirring constantly.
5. Stir in 1/3 cup of sugar.
6. Place in blender and blend until smooth; set aside.
7. Dissolve gelatin in boiling water and let cool.
8. Combine coffee creamer and 1/4 cup of sugar in a large bowl; stir well.
9. Gradually stir in egg mixture.
10. Add pureed peaches, gelatin mixture and sour cream; beat with a wire whisk until smooth.
11. Pour into freezer can of 1 gallon freezer. Freeze according to manufacturer's instructions.
12. Let ripen 2 hours before serving.

sugar, flour, cornstarch, salt, eggs, milk, peaches, sugar, peach gelatin, boiling water, coffee creamer, sugar, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186659 (may not work)