Instructions: In a medium bowl, stir together the peaches and 1/4 cup of the honey.

Cover and let stand for 15 minutes. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of honey. Add the milk and beat until well mixed. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool.

Stir in the peach mixture and almond extract. Cover and refrigerate about 2 hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturers instructions.

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