Instructions: In a bowl use fork to mash peaches into very small pieces. Texture should be between puree and lumpy. Blend in 1/4 c. sugar. In bowl combine 1/3-1/2 c.sugar with cream, vanilla and salt. Stir until sugar dissolves. Cover peaches and set in cool place, cover with cream and refrigerate 1 hr.

Blend peaches and cream in chilled cannister. Freeze according to

manufacturers instructions, using about 10 lbs. ice to scant 2 c. table salt. Remove dasher and scrape bits of peaches back into cream. Stir to mix thoroughtly. Drain ice water from bucket, layer in more ice and salt and cover. Serve ice cream while soft.

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