Sunday, May 25, 2008

Ice Cream

Posted by Dori Nottingham

I've mentioned before that my mother was a great cook, baker, etc. She was definitely a perfectionist when it came to the kitchen. However it totally paid off for everybody around her because of all the good food she made. Now that she has Alzheimer's and can't relay the recipes on (mostly in her head with garbled notes) it makes me very frustrated knowing there is great food out there that I'm missing out on.

I found this recipe for peach ice cream on I figured since Memorial day is tomorrow that it would be a good time to practice in preparing for those really hot summer months. My mom's ice cream didn't taste like ice cream. It tasted so much better that I can't even fathom how she did it. Hopefully this will be a good start.

1 1/2 pounds ripe peaches
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
About 2/3 cup sugar
2 cups half-and-half (light cream)

1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.
2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.

3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.