One of my favorite memories of growing up is making homemade ice cream at my grandmother’s house. The scene was usually chairs gathered around in a big circle under Bo’s big oak tree, kids running around playing hide and seek or catching lightning bugs and putting them in Mason jars that our daddy’s had prepared by punching holes in the lids, more than one conversation going at one time, usually at least one of the gentlemen turning a hand cranked freezer but you could also hear the hum of the electric freezers mixing the sweet cream, and laughter, in the background. An occasional horn blowing because somebody that knew us had passed by.
In my little corner of the world, I went back to that time for just a moment today. I made this wonderful peach ice cream. The recipe is one that some dear friends, Randi and Patrick, made for me a few years ago when I was up visiting them from Florida. It just may be the best peach ice cream I’ve ever had. If you’re looking for something low fat then stop right here. It isn’t low fat, but an occasional treat (and memory) is good for the soul.
- 4 c. peeled, diced fresh peaches, about 8 small
- 1 c. sugar
- 1 (12-oz.) can evaporated milk
- 1 (3.75-oz.) pkg. vanilla instant pudding mix
- 1 (14-oz.) can sweetened condensed milk
- 4 c. half and half
- Combine peaches and sugar and let stand for 1 hour.
- Process peach mixture in a food processor until smooth, stopping to scrape down sides.
- Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half and half.
- Pour into freezer container and mix until firm.