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That Frozen Concoction
Memorial Day weekend is nigh and the Summer is peeking out. The really good news is fresh peaches are showing up early thanks to our warm winter. Depending on where you live in Texas, you should find peaches from either the Hill Country or East Texas for sale at grocery stores and farmers markets. Now is there any better use for this fruit than in homemade ice cream?
This week's recipe describes how to make ice cream the old fashioned way with an ice cream machine and rock salt. If you'd like to brush up on that, here's how to make ice cream with a countertop freezer and how to make ice cream with an old fashioned ice cream freezer.
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- 5 cups ripe peaches, peeled and chopped
- 6 eggs, lightly beaten, at room temperature
- 2-1/2 cups sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- dash of salt
- 4 cups whole milk
- 3 cups heavy cream (whipping cream)
- In a blender, purée 3 cups of the peaches. Mash the remaining 3 cups of chopped peaches with a potato masher. Set aside.
- In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
- In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
- Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour.
- Makes about 3-1/2 quarts.
Recipe editor Patricia Mitchell
The serving dishes in our photograph are Fiesta dinnerware.
Lone Star List
Important Texas stuff this week.
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