Combine 1/2 c. sugar and gelatin.
Add half cream.
Stir over low heat till gelatin dissolves.
Slowly stir small amount of hot mixture into egg;
mix well. Return to remaining hot mixture;
cook and stir till mixture thickens slightly,
1 min. Chill. Add remaining cream, vanilla,
almond extract and salt. Combine crushed peaches
and 3/4 c. sugar. Add to chilled mixture.
Freeze in ice cream freezer according to
manufacturer's directions.
Let ripen about 4 hours. Makes 2 quarts.
Makes 4 hours ahead.