1 cup granulated sugar
1 envelope unflavored gelatine
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 gelatine; gradually stir in buttermilk. Cook and stir over low heat until gelatine 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.