Instead, I just want to throw the ingredients into my ice-cream maker and whip it into something thick and delicious-the faster the better. I know that lots of people prefer to make ice cream with eggs, but I’m too lazy and impatient to mess with making a custard. I don’t like to use anything but cream, sweetener and flavor. I’m a simple person when it comes to my homemade ice cream. She then shared with me her basic vanilla ice cream recipe, which sounded wonderful but a bit too complex. “Just throw the fruit in like you’d do with any fruit ice cream,” she said. I asked my grandmother for her peach ice cream recipe but she didn’t have one to give me. That’s not a problem, however, since homemade ice cream is always better than store bought. But here in New York City, I’ve seen peach sorbet but no peach ice cream. So when it comes to peaches-what I’ve been craving is the soft floral flavor of peach ice cream.īack home, we had Blue Bell’s Peaches & Homemade Vanilla available by the gallon during the summer months when you needed a taste. But it’s reached that point in the summer when I no longer want to heat up my apartment by baking-I need my food to be quick and cool. My grandmother freezes bag upon bag of her peaches every year, and there are also plenty of peach pies and cobblers made with the harvest. And while, yes, we Texans like to brag about many things, peaches are near the top of my list.
While our peaches aren’t as famous as Georgia’s, it’s difficult to find a more sweet, juicy and tangy peach than a Texas peach. The season is almost over in Texas, but it’s just begun here in New York so last Saturday I scooped up a few at the farmers’ market. I was talking to my grandmother the other day, and she mentioned that she had just eaten a peach from her tree.
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