PEACH ICE CREAM

1 envelope unflavored gelatin
1 cup cold water
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half
2 teaspoons vanilla extract
1 cup mashed peaches

Place gelatin in small saucepan; pour 1/4 cup of the water on top and let soak for 5 minutes.

Heat over low heat, stirring until gelatin dissolves.

Stir in remaining water. Add condensed milk, half-and-half, vanilla and peaches to gelatin mixture. Refrigerate for about 3 hours.

Blend mixture well and scrape into a 13x9-inch baking pan; freeze for 1 hour.

Break into pieces and place in chilled mixer bowl; beat until smooth. Return to pan, cover with foil and freeze until firm.

Source: Creative Cooking: Desserts