|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 CreamHomemade 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 one of my cookbooks, Southern Living Comfort Food, and it had me intrigued. When I first saw the ingredients to make this ice cream I admit, I was leery. 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.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
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
- 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
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. 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.
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Easy Ice Cream in the Cuisinart
Strawberry Buttermilk Sherbet
Fresh Apple (or Peach) Cobbler
Posted by Mary on May 23, 2009Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline..