I had a wonderful Mothers’ Day Sunday with my kids, my husband, and my parents. My kids gave me The Pioneer Woman Cooks Food from My Frontier, which is Ree Drummond’s newest cookbook. This book has gorgeous photos, and I can’t wait to cook from it! I will definitely share the pictures of my attempts with you, but you should buy this book. The photography alone is worth the price.
Now, about what we had to eat. My Dad brought BBQ, and my husband grilled corn and my daughter (instructed by my husband) made this wonderful home made peach ice cream for dessert. I told you my husband was suddenly into making ice cream – now he is teaching the kids to make it. Peach is my mother’s favorite flavor, so it was great for Mothers’ Day. And, it is about to be peach season again around here, so it was also good to use up some of the peaches we still had in the freezer from last year. He adapted the recipe from this one at All Recipes by NANCED35.
Homemade Peach Ice Cream
yield: 1 gallon
4 cups fresh peaches, chopped
1/2 cup sugar
2 cups half-and-half
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 tsp. vanilla extract
whole milk (about 2 cups or enough to reach the fill line on the freezer container)
Place half of the peaches, half of the sugar, and half of the half-and-half in a food processor. Process until almost pureed, leaving it just slightly chunky. Repeat with the other half. Pour the mixture into the container of a gallon sized ice cream freezer. Mix in sweetened condensed milk, evaporated milk, and vanilla. Add the whole milk. Do not go over the fill line. You should need about 2 cups. Freeze according to your ice cream maker’s manufacturer’s directions.
The recipe was shared on Foodie Friends Friday.
It is just beginning to melt here.
And, a little more here.
It didn’t take long, so I had to put it in a bowl and eat it with a spoon.