By Kelly Bogard
I love summer in Texas. I know you don’t hear many people say that, but I truly do. Not because of the heat, but because of the ways to beat it. Being a self-described foodie, I love trying out all the foods that this giant state has to offer. And trust me, there are a ton of cool things to make during the summer to cool you off.
One of my favorite summer treats is homemade ice cream, especially flavors made with fresh Texas fruit like peaches from the Hill Country.
Unfortunately, Texas peaches really took a hit this year. Between a late freeze and some major hailstorms across most of the state, fresh Texas peaches can be a little hard to find. Don’t get me wrong – there are plenty of fresh fruits and veggies at roadside stands and farmers markets. Peaches are just in short supply.
Luckily, I was able to find enough to make one of my favorites. In honor of National Ice Cream Month, I’m sharing my recipe for Peachy Keen Ice Cream.
As a kid, I can remember that it wasn’t really summer until my grandmother pulled out the ol’ hand-crank ice cream maker. One of us grandkids would sit on top of it while the other cranked. When one got tired, we would switch. Thank goodness for modern inventions like electric ice cream makers!
This recipe works perfectly in a smaller 2-quart maker. Don’t forget, most ice cream makers require the container to freeze before placing the ice cream mixture in it, so make sure to take care of that before working on your recipe.
First, wash and dry your peaches. Remove the skin and chop them into small chunks. Once you have as much meat off of each pit as possible, move the pieces to a large glass bowl.
Now, pour the lemon juice over the peaches. This keeps the peaches from turning brown. Stir in the sugar and, once mixed well, place in the refrigerator for at least one hour so the fruit can start releasing juice.
In a separate bowl, combine the three milks and the vanilla, mixing well and place in the refrigerator to chill, as well.
When everything has chilled, pour the milk mixture into the peaches and stir to combine. Then, simply pour the mix into your ice cream freezer and follow your manufacturer’s directions for freezing. Once frozen, place the container in the freezer overnight for the ice cream to harden.
I hope you have fun making this recipe. Butters loves helping me make ice cream. And don’t forget to stop by your local farmers market or roadside stand. Even if you can’t find peaches, Texas farmers could always use the support.
From all of us at Texas Table Top, enjoy!
Recipe: Peachy Keen Ice Cream
Summary: Tangy and sweet summertime treat
- 4-5 small peaches
- 1 lemon, juiced
- 1/2 cup sugar
- 1 can (14-oz.) sweetened condensed milk
- 1 can (12-oz.) evaporated milk
- 1-1/2 cups whole milk
- 1 tbsp. vanilla
- Wash, dry and remove skin from peaches.
- Cut the flesh away from the stone of the peach and chop the meat into small pieces.
- In a large bowl, combine peaches, lemon juice and sugar. Stir well and place in the refrigerator for at least one hour.
- In a separate bowl, combine the milks and vanilla. Chill in the refrigerator for at least one hour.
- Once chilled, pour the milk mixture into the peaches and stir well.
- Move mixture to ice cream freezer and prepare per the manufacturer’s instructions.
- Once complete, freeze in a traditional freezer overnight to set up.
Prep time (duration): 2 hours, 10 minutes
Number of servings (yield): 10-12