Classic Peach Ice Cream
One of my favorite childhood memories is making ice cream with my parents, using fresh, juicy peaches from a local farm. We had an old-fashioned hand-crank ice cream maker so it took a lot of elbow grease, but the end result was so velvety and luscious it was all worth it!
This recipe evokes that creamy, rich nostalgia, but it’s so much easier. My mother used to make a cooked custard as the base for ours, but this achieves the same smooth, rich results with sweetened condensed milk. Here is the mouthwatering summery recipe:
1 1/2 pounds (3 or 4) ripe peaches, peeled, pitted, and sliced
1/2 cup organic sugar
1 tablespoon peach brandy or vanilla extract
2 cups half and half, chilled
1 cup low-fat milk, chilled
1 14-ounce can sweetened condensed milk, chilled
1. Crush the peaches in a large bowl with a potato masher, to make about 2 cups.
2. Add sugar and brandy or vanilla extract and allow to stand for 30 minutes, stirring occasionally, until the sugar has dissolved.
3. Add cream, milk, and condensed milk and stir to mix. Pour into an ice-cream maker and freeze according to instructions.
By Cait Johnson, inspired by Peaches, by Olwen Woodier (Storey Books, 2004).