Saturday, May 23, 2009

Easy Homemade Southern Peach Ice Cream

Ice cream made with fresh peaches, sweetened condensed milk, half and half and instant vanilla pudding, makes a creamy texture that you'll be sure had to be from a homemade custard.

Homemade Peach Ice Cream

Homemade peach ice cream is another food that makes me think of my Grandma Mac. She didn't make it often during the summer, but when she did, it was so good. She had the old-fashioned hand cranked type of ice cream maker too - what a lot of lovin' work must've gone into making that ice cream, and goodness, it sure tasted it too.

Me, I still have one of those old-fashioned wooden bucket types of ice cream freezer, but mine is electric, noisy as all get out and kind of a pain to use to be honest, but it cranks out some mighty fine ice cream for sure, so I guess it's worth putting up with the aggravation for a little while. I finally got around to buying one of the newfangled ones that you keep the bucket in the freezer and love it, though those are all usually under 2 quarts and not quite as noisy. I do like having the option of having the larger one though, especially if it's a holiday.

Anyhoo... this recipe isn't Grandma Mac's because her's used a cooked custard, as most good old-fashioned homemade ice creams require - the kind that you have to cook oh so carefully over a double boiler, then cool, then chill and age in the fridge ... and all that before you even begin to make ice cream out of it! It's delicious, but makes for a pretty time consuming process, and then Grandma used a hand cranked ice cream maker on top of all that! Whew! I am slap wore out just thinkin' about it.

This recipe is from the 2009 edition of one of my cookbooks, Southern Living Comfort Food. This cookbook is a nice compilation of typical Southern comfort food recipes from Southern Living, although if you already collected the annuals, you've probably seen the recipes in one of them at some point.

When I first saw the ingredients to make this ice cream I admit, I was leery but intrigued. How could this taste like ice cream made with homemade custard? After seeing how simple it was, I knew I would definitely have to at least give it a try. Well, I have to say, ... I was stunned. Surprised. Shocked. And totally impressed. This ice cream is super creamy and smooth and just downright delicious! It tastes like a custard ice cream, but without all the work!! Whodathunk it?

I have to say that I really am impressed, both with this recipe and really, this entire cookbook. I have many Southern Living cookbooks, but this one, to me, well it speaks to true southern home cookin', the kind of food that everybody loves. The kind of food that makes you feel like family. The kind that comes out of my own kitchen. Definitely a winner, if I ever get around to writing a cookbook, it would be like this one.

By the way, if you don't already have one, get a soft skin peeler to peel your peaches. That's one gadget I think that I can confidently say you won't regret owning. And this ice cream? Well, I have to say that I really do think even Grandma Mac would approve. Here's how to make it.


Recipe: Easy Homemade Southern Peach Ice Cream

©From the Kitchen of Deep South Dish
Inactive/Prep time: 2 hours 30 minutes | Yield: About 2 quarts


Ingredients
  • 4 cups of chopped, fresh peaches (about 8 large)
  • 1 cup of granulated sugar
  • 1 (12 ounce) can of evaporated milk
  • 1 (3.75 ounce) package of instant vanilla pudding
  • 1 (14 ounce) can of sweetened condensed milk
  • 4 cups of half and half
  • Electric ice cream freezer machine
  • 5 pound or larger bag of ice
  • Rock salt
Instructions

Peel, pit and cut the peaches into chunks. Place into a bowl, sprinkle with the sugar, stir; allow to rest for about 1 hour, stirring occasionally. Hand mash, or place peaches and juice into a food processor and pulse about 3 to 4 times, until mostly pureed. Set aside.

Whisk together the evaporated milk and pudding mix until well blended. Add the peaches, sweetened condensed milk and half and half and whisk well. Pour mixture into the container of an ice cream freezer and process according to the directions for your freezer. Once the process is complete, transfer to a container and place into the freezer until firm.

Note: To peel peaches, bring a small pot of water to a rolling boil and using a slotted spoon, drop 2 to 3 peaches in the boiling water at a time, return to a boil and allow peaches to sit in the boiling water for about 30 seconds. Remove and peel off skin. When fresh peaches are not in season, substitute canned, drained or thawed frozen peaches. One pound of frozen or canned peaches is equal to about three medium peaches.

Source: http://www.deepsouthdish.com

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Posted by on May 23, 2009
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11 comments:

  1. I'm going to love this as soon as I have time to make it. Peaches with a simplified custard base for the ice cream can't be beat. Have a wonderful weekend.

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  2. I want to visit you! That ice cream sounds so good with the fresh peaches. I hope the peach trees here to good this year because they were terrible last year. I can't wait to try your onion burgers. They look great! Have a great holiday

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  3. We stayed on a peach farm one summer when I was a teenager. We got to pick all the peaches we could--we froze them, ate them, made ice cream---I don't remember all we did with the peaches but they were some of the best peaches I ever had. I can just taste them now. Thanks for bringing back such a good memory. Have a great Memorial Day. Sheila in NC

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  4. I just got one of those new ice cream makers and absolutely LOVE IT!! Mary it only takes 20 to 25 minutes to make ice cream! It's like soft serve and then if you want it more solid you freeze it. I can't wait to try this recipe!!

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  5. I found your recipe, & it was right there on the front page! LOL
    Your recipe sounds great. I wanted to make my ice cream today, & I don't have any sweetened condensed milk. :(
    But I have to tell you something after reading your post, I too have an old wooden bucket type of ice cream maker...but mine is hand cranked! It IS a lot of work, but we make it fun, & oh boy, it's worth the work. Sometimes it's hard finding recipes for it because it makes 6 quarts. Now with all the new fangled ice cream makers out there, most of the recipes only make 1 or 2 quarts. I know I can double or triple the recipe, but it somehow just ain't the same. :)
    I don't get on line every day, but I'm going to follow your blog.
    :)

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  6. Hi Jane! Yeah, I have one of the larger bucket ones too but mine is electric - my grandma's was hand cranked. I recently got one of the smaller ones that you put the bucket into the freezer and you're right, you do get spoiled by that larger sized ice cream maker, but I admit the newer ones are much quieter and there's a bit of portion control included lol!

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  7. This recipe is great! So easy and the results are very creamy and custardy! Definitely a keeper! Thanks!

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  8. Thanks so much - glad y'all enjoyed it & thanks for taking the time to stop back by and comment. I appreciate that!

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  9. This sounds heavenly! I do have one question - I would like to make plain vanilla ice cream. Can I just leave the peaches and/or sugar out? I've been looking for an ice cream recipe that doesn't require cooking and uses sweetened condensed milk. Thanks! I always enjoy your recipes!

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    Replies
    1. I have not tried this one without the fruit so I don't know what omitting it will do to the volume, and some adjustments may have to be made for leaving it out. I'd have to work through a few trials to perfect it. Otherwise, I see no reason why you couldn't use the base recipe without the peaches macerated in the sugar as a vanilla ice cream - it will just take some experimentation I suppose!

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