1 cup granulated sugar
1 envelope unflavored gelatin
2 cups buttermilk
2 beaten egg yolks
4 cups light cream
1 tablespoon vanilla extract
2 cups diced fresh peeled peaches or
2 (1-pound) cans peaches, drained and diced
In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stir over low heat till gelatin is dissolved
Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook and stir for 2 minutes.
Stir in salt, light cream, and vanilla. Chill.
Add peaches. Freeze in 4 or 5-quart ice cream freezer.
Makes 2 1/2 quarts, 8 to 10 servings.