Today is National Peach Ice Cream Day and nothing compares to the sweet taste of homemade ice cream on a hot summer’s day. With North Carolina’s peach season in full swing, it’s the perfect time to head over to your local farmers market, pick up a few fresh peaches and whip up some homemade peach ice cream. North Carolina ranks ninth in the nation for peach production, with farmers growing about 35 million pounds of peaches each year. That makes for a lot of peach ice cream!
Also, if you are in the Triad area tomorrow, head over to Peach Day at the Robert G. Shaw Piedmont Triad Farmers Market in Colfax where they’ll be giving away free peach ice cream samples from 11 a.m. to 1 p.m.
Celebrate Peach Ice Cream Day by trying out the recipe below.
- 3 cups peach pulp
- 2 quarts milk
- 1 tablespoons lemon juice
- 1 pint whipping cream
- 2 cups sugar
- 1⁄4 teaspoon almond flavoring
- 4 eggs (slightly beaten )
To the peach pulp add the lemon juice and 1 cup of the sugar–all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs. Then blend in half of the milk. Cook the sugar, egg, and milk mixture over boiling water to create thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Recipe makes 1 gallon of ice cream.