Before you rush to your local grocery store or ice cream shop, treat your family and friends to homemade ice cream and delight will shine in their eyes. Ice cream is easy to make-not like the labor intensive manner of the past. In the 18th century, one had to be rich or of well means even to acquire the ingredients to make ice cream. Those with the means had to wait until after the first deep freeze of winter, then find a frozen lake or river to cut blocks of ice. Then you would need to pay someone to dig a hole in the ground to create an ice house to store your ice blocks for your summer treat, chip away at the ice until you create the size needed to use to freeze your cream using a tub to hold the ice. The freezing process included swirling a teapot or cylinder filled with the mixture into the ice. Times changed and a new way of acquiring ice and making ice cream came about. When I was a young girl, there was an ice plant across the street from where I lived. One of my vivid memories is when my dad would purchase ice in huge blocks and place it in a large tin pail. Using an ice pick, he would chip away at the block of ice to get it ready for mama to make her homemade ice cream-usually during a special celebration or during the summer months. We use a hand cranked ice cream maker with a tin cylinder and a wooden bucket to hold the ice and salt that the cylinder was place into. Everyone participated in turning the hand crank. The children would take turns, at first because it was easy in the beginning, but once the cream start to freeze, turning the crank became to hard for the little ones to handle. The adults would take over, and the strongest turned the hand crank until the cream was frozen. I have not seen a hand crank ice cream machine in years. I have two electric ice cream makers, one a Cuisinart 2 quart and my crowd pleaser an old fashioned style Rival 4 quart electric ice cream freezer. I created this recipe for peach and citrus ice cream, it has many layers of flavors; peaches and cream, orange creamsicle, and a light lemon taste . Thanks for stopping by. Enjoy.

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2 cups ½ and ½
1 cup milk
5 egg yolks
1 ¼ cup sugar
1 pound of peaches
zest of 1 lemon
zest of 1 orange

Scald the half and half and milk over low heat in a saucepan. Stir a little of the scalded milk mixture in the egg yolks and whisk into the remaining milk along with the sugar. Cook over low heat until sugar dissolves. Increase heat to medium and cook until mixture thickens and coats the back of a spoon. Remove from the heat and strain into a bowl using a fine mesh strainer.

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Blanch the peaches in boiling water for 30 seconds so they can peel easily. Peel and puree peaches. Stir into the cream mixture along with the lemon and orange zest. Cool to room temperature, cover and chill. Freeze in a ice cream maker according to manufacturer’s instructions.

 

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