Jeanette MacDonald loved ice cream and made her own at home in a variety of flavors although peach was a favorite. Here is the basic recipe:
Philadelphia Ice Cream
Prepare and chill fruit mixture which consists of 2 cups (or 1 1/2 cups) mashed fruit and 1 cup sugar.
Partially freeze a mixture of 2 beaten eggs, 2 cups coffee cream, 1 cup milk, 1/2 cup sugar, about 7 minutes. Then add fruit mixture and freeze for another 7 minutes, or until electric freezer begins to labor.
The above quantity makes 2 quarts. If you are not serving the ice cream immediately, remove the paddle and repack with ice and salt. Be sure not to get salt in ice cream mixture. Be sure to put plenty of salt with the ice cream when packing.