Last summer, my friend Ralph gave me a recipe for home-made Peach Ice Cream. He used to live in Georgia, so this is the real thing! And you should hear him talk--I love his Southern accent. Thanks Ralph!
The week of July 4, there were all sorts of stories on the radio about fresh Georgia Peaches. Lots of juice running down chins ... It was painful, because here in WI, we had to wait another week for these fresh peaches to make their way to WI--and another week for them to ripen. CL met the truck and bought a bushel of peaches (2 boxes) for us. It was worth the wait, however!
Here is Ralph's recipe for
Home-Made Georgia Peach Ice Cream
1 Gallon Milk
1 can PET Milk
1 can Borden's Condensed Cream
1-2 T. Vanilla
2 cups sugar
10-12 peaches, peeled and pureed
The Peach Peeler peeling peaches.
Pureeing peaches with a stick blender.
Peel 10-12 peaches. Puree and add to ice-cream churn.
Add vanilla.
Add sugar.
Add 1 can PET Milk and 1 can cream.
Add milk to fill line.
Operate your ice-cream maker according to the manufacturer's instructions. It will probably require ice and rock salt around the ice-cream churning can. It took us about 45 minutes of churning and about 7 pounds of ice to make our batch. We used 1% milk, so ours came out more like "ice milk" than cream. Still tastey!
We used the old electric churn my parent's had from when I was a kid, back when we had a cow named Daisy in the pasture next to the house. She looked something like this (but not exactly) :
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