Saturday morning started with my favorite weekend activity: a trip to the Santa Monica Farmers’ Market. I staggered out of bed late (ughh), chugged some Dunkin’ Donuts coffee and scarfed down an English muffin. I know, I know. The breakfast of champions, you say. But I usually peck on more than my fill of fruit samples at the market to adequately supplement my daily vitamin deficiency.
I scowled at the clock as it ticked past 11 (remember the saying early bird gets the worm? Market starts at 8. Damn). By the time I arrived the sun was blistering and the crowd was roaring. Screaming toddlers were on the loose. Good thing I came with a plan: get in, get out, get peaches.
Aw, yes, warm fuzzy peaches. The market is flooded with them at the moment, so I navigated straight to my favorite stone fruit farmers to do some quality control. I cruised past See Canyon Farms (of Blenheim apricot fame), and heard a woman shout “$3 for 7 peaches. Last chance!” I immediately did a double take to check out the goods. The peaches were bruised, leaking and squishy. Sold!
You see, I didn’t need perfection. Just ripe, juicy fruit to go straight into homemade Peach ice cream, my favorite reminder of summers’ past. I would love to share with you my secret family recipe, but alas, it is gone forever. You see, my father mastered peach ice cream — atleast in my seven-year-old memory he did. So when I asked him for the recipe he just couldn’t seem to recall it. According to my mother, “Oh, all the recipes taste the same. Any one you try will be good.” Well, that’s helpful. Thank God for cookbooks.
I chose this recipe for it’s ease (no eggs here!) because who really wants to be standing over the stove making a custard base in the damp July heat? Not me. I would much rather be sipping on Sophia rosé while lounging in the hammock underneath our lemon tree, ice cream churning quietly in the background. And maybe chomping on some hot boiled peanuts for good measure. Now that is what I call summer.
P.S. This ice cream is divine, especially when standing around the tub at midnight with 3 drunken spoons.
COUNTRY PEACH ICE CREAM
Adapted from: “Little Bit Different!” by St. John’s Episcopal Church of Moultrie, GA
5 to 7 medium-sized ripe peaches
1 1/2 cups plus 3 tablespoons sugar
2 cups milk
1 small (5 ounce) can of evaporated milk
1 cup half-and-half
1 cup heavy cream
1 heaping tablespoon sifted flour
pinch of salt
1 teaspoon pure vanilla extract (optional)
Cut an “X” on the bottom of the peaches. Bring medium saucepan of water to a boil and add peaches, 3 or 4 at a time. Let simmer for 1 to 2 minutes, remove and place in an ice bath to stop the cooking. Peel peaches with a pairing knife. Chop to desired texture. Sprinkle peaches with the 1 1/2 cups of sugar and let stand for a couple of hours at room temperature.
Heat the milk, evaporated milk, half-and-half and cream in the top of a double boiler. Mix the flour and 3 tablespoons of sugar and add to the milk mixture. Add the peaches and stir with a wooden spoon until heavily coated (about 15 to 20 minutes). Let cool to room temperature and freeze according to ice cream manufacturer’s instructions. Allow to harden in freezer a few more hours before serving.
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