Today, I am shopping at the St Michael’s Farmers Market. The peaches are ripe. The color and texture are perfect. “These are the best Texas peaches in 40 years!” reports Winona Orchard’s farmer of east Texas.
Making home made ice cream is one of the joyful simplicities of July!
Growing up in Louisiana, when our Houston cousins would come to visit, everyone would make a gallon of homemade ice cream and we would meet at Betty Virginia Park for an ice cream social. Vanilla, strawberry, peach, and orange sherbet were some of our favorite flavors. This was the highlight of our summer. Eating ice cream and visiting with our cousins. Simple times . . . some of my best childhood memories.
Watch now for homemade Peach Ice Cream tips . . .
Peach Ice Cream
- 10-12 large very ripe peaches
- 1/2 cup sugar
- 4 large eggs
- 1 1/2 cups sugar
- 1 quart whole milk
- 1 pint whipping cream
- 1 T. vanilla
Peel, slice, and the peaches. Chop about 1/2 of the peaches in a food processor or mince finely. Stir in 1/2 cup sugar. Set aside.
In a Pyrex mixing bowl, whisk the eggs with 1 1/2 cups sugar. Set aside.
In a 2-quart pan set over medium heat, scald the milk.
Pour a little bit of the hot milk into the egg/sugar mixture, whisking constantly. Return the egg/ milk mixture to the pan and continue heating until the mixture coats the back of a spoon.
Pour into the freezer container. Cool.
Beat the whipping cream to soft peaks. Fold into milk/egg mixture.
Add the peaches and vanilla.
Pour into the freezer container, stir to combine all of the ingredients.
Freeze according to the ice cream maker instructions with rock salt and ice.
When the ice cream maker stops, unplug it, remove the lid and the dasher.
Replace the lid. Add lots of ice and rock salt. Cover with a beach towel for a couple of hours.
Serve and enjoy!