Categories: Desserts, Fruits/nuts 
      Yield: 1 servings 
  
      3 tb Cornstarch 
      6 c  Milk 
  2 2/3 c  Sugar 
      4    Eggs 
    3/4 ts Salt 
     13 oz Evaporated milk 
      2 c  Whipping cream 
      2 c  Crushed ripe peaches 
      1 tb Vanilla 
    1/2 ts Almond extract 
  
  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups 
  milk and cook over very low heat until thick and smooth, stirring 
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in 
  electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping 
  cream, remaining 4 cups milk, peaches, vanilla and almond extract. Pour 
  into gallon electric or hand-crank freezer. Churn and freeze according to 
  manufacturer's directions until firm, then carefully remove paddle. Seal 
  ice cream container well. Fill ice cream freezer to top with crushed ice 
  and ice cream salt. Cover freezer tightly and set aside several hours to 
  let ice cream season. Or spoon ice cream into another container which has 
  been chilled and store in home freezer to season. Makes about 1 gallon