Plunge twelve very ripe peaches into a kettle of hot water; this will allow the skins to be easily removed. Mash the peaches through a colander; add to them eight ounces of sugar; stir until the sugar is dissolved; add half a pint of water; put the mixture in the freezer and stir until it is frozen rather hard. Add one pint of good, thick cream; stir until thoroughly mixed. Repack the can and stand aside for an hour to ripen.

Donnybrook Cream

This is really pistachio ice cream. Blanch and pound to a paste two ounces of pistachio nuts; add, while pounding, one teaspoonful of bitter almond extract. Scald a pint of cream; add seven ounces of sugar; stir until the sugar is dissolved. Take from the fire, and when this is cold add it gradually to the pistachio paste, rubbing or stirring all the while. Add another pint of uncooked cream and when the mixture is icy cold, freeze.