Peach Melba Ice Cream
2 c. sugar2 envelopes unflavored gelatin6 well-beaten eggs3 c. milk4 c. whipping cream2 Tbsp. vanilla1/2 tsp. salt1 (10 oz.) pkg. frozen raspberries, thawed but undrained2 (12 oz.) pkg. frozen peaches, thawed, drained, and cut up
Combine sugar and gelatin in saucepan. Add eggs and milk. Cook, stirring until mixture thickens slightly. Cool to room temperature. Stir in cream, vanilla, and salt. Freeze in ice cream freezer according to manufacturer's directions until ice cream is nearly firm. Add fruits. Continue freezing until firm. Let ripen. Makes about 3 quarts.