Today is National Peaches and Cream day according to some online food calendars. This frozen dessert is much facier than plain old peaches and cream. The recipe is written in the old style and is a little hard to follow.
The recipe comes from an interesting cookbook: Good Housekeeping Everyday Cook Book. It is a 2002 reprint of the original 1903 cookbook. Its' unusual feature is its size: 9-1/2 by 4-1/4 inches.
Scald one pint of cream and one and one-half cups of granulated sugar till the mixture looks blue and thin. Take from the fire and add one pint of uncooked cream. When cool add the juice from a pint can of white or pink peaches, one teaspoon of vanilla and one half teaspoon of peach extract; freeze. When nearly frozen add the peach pulp, mix in thoroughly and pack till you are ready to mold it.
Any simple form will do for this, a melon mold is very good. Have it as cold as possible and line it with the ice cream, leaving a cavity in the middle.
Fill this with a vanilla mousse, made of one pint of cream whipped very stiff, a few drops of vanilla and the same of orange extract. Put on the cover, bury in ice and salt and leave to ripen for three hours. If you find the outside is not deep enough in color, a suspicion of the damask-rose color paste will improve it.