AuthorRetroRuth
Woman's Day, June 1969
[cooked-sharing]
1 pound fresh peaches or 10 oz. frozen peaches
2 tbsp sugar (optional)
1 pt peach ice cream
3 oz apricot brandy
1
Whirl thawed or fresh peaches in blender or force through a coarse sieve. If using fresh peaches, peel, slice, and add sugar to peaches before blending. Combine peach puree with softened ice cream and stir in brandy. Work quickly, especially if the fruit is not cold. Refreeze in a bowl or parfait glasses.
Yield: 4 servings
Ingredients
1 pound fresh peaches or 10 oz. frozen peaches
2 tbsp sugar (optional)
1 pt peach ice cream
3 oz apricot brandy
Directions
1
Whirl thawed or fresh peaches in blender or force through a coarse sieve. If using fresh peaches, peel, slice, and add sugar to peaches before blending. Combine peach puree with softened ice cream and stir in brandy. Work quickly, especially if the fruit is not cold. Refreeze in a bowl or parfait glasses.
Yield: 4 servings
I’ve had this in the early 70s.
It’s good although more work than just eating peach ice cream.
I love this — as a 60s/70s kid with a mom who subscribed to all the women’s magazines I’ve had a fair amount of these.
Luckily my mom had very good taste, so the really gross things never got made. There was no meat in aspic on our table. (shudder) Gelatin was strictly for desserts.