1.) In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
2.) Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
3.) When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers' directions. Refrigerate remaining mixture until ready to freeze.
4.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 11 (31%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.9mg||1 %|
|Sodium 2355.4mg||81 %|
|Potassium 121.2mg||3 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.4g|
|Protein 1.8g||3 %|
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Calories per serving: 36
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