Alabama Recipes
Ice Cream Cook of the Month: Ann K. Covington, Cherokee EC
PEACH ICE CREAM
3 cups ripe peaches, chopped and sweetened 1 can sweetened condensed milk 1 large can evaporated milk 1/2 cup sugar 1 package vanilla instant pudding mix 1/2 pint of half and half
1/2 pint whipping cream 1 can apricot or peach nectar 1 teaspoon almond flavoring 8 ounce carton Cool Whip Extra milk 3 pounds crushed ice 1 box ice cream salt
Set aside peaches after chopping. Mix other ingredients, folding in Cool Whip last. Pour into one-gallon freezer tub. Add peaches and stir. Add extra milk to the fill line, if needed. Close and begin to turn tub. Add crushed ice and salt (3 cups of ice, then 1 cup of salt) until ice covers top of tub. Freeze until freezer strains or stops running. Unplug freezer. Remove ice and salt from top of tub. Serve immediately for soft serve ice cream. For firmer ice cream, add more ice and salt; cover freezer with newspapers, aluminum foil and towels and let ripen 30 minutes to 1 hour. This also can be used for vanilla ice cream by omitting the peaches. It can be made with less fat by using the fat-free versions of the ingredients. Makes one gallon.
In the summertime, who doesn’t love a great big heaping bowl of homemade ice cream? Why do we like it so much? It’s comfort food. You can add any ingredients you like such as fruit, candies, and toppings galore to fix it exactly like you want it. One of my earliest memories with my grandmother is when a storm rolled through one night. She had the ingredients to make homemade vanilla ice cream with a manual ice cream maker. We churned that ice cream by candlelight in the dark and I think we ate the whole tub by the time the lights came back on!
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34 AUGUST 2013
Editor’s Note: Alabama Living’s recipes are submitted by our readers. They are not kitchen-tested by a professional cook or registered dietician. If you have special dietary needs, please check with your doctor or nutritionist before preparing any recipe.