You know it’s summer when…
That’s right, homemade peach ice cream.
My mom is always the one who ends up cooking when our family gets together. I’ve started to help a bit, but she carries most of the weight. Moms are just better at cooking! And making peach ice cream.
Who knows how long my mom has had this cookbook, but it has been the inspiration for our peach ice cream recipe for years.
My sister asked which page the recipe was on and my mom said “the dirtiest one.”
Millington is a town near my dad’s hometown, Arlington, TN. I’ve never been there, but if it’s anything like Arlington it is small and agricultural, paradise for good southern recipes.
Apparently the fancy shmancy ice cream maker I got for my wedding requires freezing one of the parts for 6 to 22 hours, so that didn’t work out for our last minute Sunday ice cream.
My parents went out and bought the good kind. The old fashioned kind. The only kind I’ve ever known.
My sister’s dog Murphy was very patient.
I was just patient enough to snap a few shots.
Yes, it was as good as it looks. And yes, I got seconds.
Here’s the recipe we used, adapted from Our Daily Bread.
- 3 cups 2% milk (original calls for “milk,” which I’m sure means whole milk)
- 4 1/2 cups half & half (original calls for light cream)
- 1 cup sugar
- about 1/5 tsp salt
- 1 3/4 tsp vanilla
- 1/2 tsp almond extract
- 3 eggs, beaten
- 3-4 cups peaches, mashed
- 1 more cup sugar
Combine milk and half & half. Stir in 1 cup sugar, salt, vanilla, almond extract and beaten eggs. In a separate bowl, mash peaches and combine with 1 cup sugar. Add to egg mixture. Place in ice cream maker according to directions until frozen.