Fresh Peach Ice Cream
5-6 Cups Fresh Peach Puree (about 8-10 peaches, pureed in blender to make 5-6 cups puree. I prefer to leave my peaches unpeeled to add color)
2-3 Tablespoons Vanilla
2 Cups Sugar
2 Cups Sugar
1 pint Whipping Cream
1 quart Half-and-Half
Whole Milk to fill ice cream freezer to fill line
Ice -- about 20 pounds works well for me
Rock Salt
Combine all ingredients in a 6-quart ice cream freezer and freeze according to manufacturer's instructions. When freezing is complete, drain off any water and repack with Ice and Salt, covering with old towels to insulate; allow Ice Cream to cure for 1-2 hours in a cool place (if you can wait that long!). Makes 6 quarts, serves 12-18.
"He has shown thee, O man, what is good;
and what does the Lord require of thee,
but to do justly,
and to love mercy,
and to walk humbly
with thy God"
Micah 6:8
Sadly, I'm not sure how much more Ice Cream I'll be able to make this summer.
My dasher broke...
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