3 tb Cornstarch
6 c  Milk
2 2/3 c  Sugar
4    Eggs
3/4 ts Salt
13 oz Evaporated milk
2 c  Whipping cream
2 c  Crushed ripe peaches
1 tb Vanilla
1/2 ts Almond extract

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups
milk and cook over very low heat until thick and smooth, stirring
constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in
electric mixer bowl. Add hot cornstarch mixture and beat well. Add whipping
cream, remaining 4 cups milk, peaches, vanilla and almond extract. Pour
into gallon electric or hand-crank freezer. Churn and freeze according to
manufacturers directions until firm, then carefully remove paddle. Seal
ice cream container well. Fill ice cream freezer to top with crushed ice
and ice cream salt. Cover freezer tightly and set aside several hours to
let ice cream season. Or spoon ice cream into another container which has
been chilled and store in home freezer to season. Makes about 1 gallon