I can't believe it has been a week since I last posted! Joe and I spent a week exploring beautiful Hilton Head Island, S.C., then enjoyed a visit from my sister and her family. Over the next few days I hope to share photos and inspiration from our Hilton Head trip, but in the meantime I wanted to share a new recipe I tried over the weekend for peach ice cream. I found this recipe in a cookbook I picked up during our travels: Full Moon, High Tide: Tastes and Traditions of the Lowcountry
. Regional cookbooks provide a nice connection to places we have visited, so I look forward to trying more Lowcountry cuisine from this cookbook compiled by the Beaufort Academy Parents Association.Peach Ice Cream
I attempted this recipe Sunday afternoon, but it was still "cold peach soup" by the time our Sunday night ice cream fellowship rolled around after church. After more churning and a few hours in the freezer, it was peach perfect!
9 fresh pealed and pitted peaches, mashed
3 cups sugar
1/2 pint heavy cream, whipped
1 pint half-and-half
Sprinkle of salt
Combine peaches and remaining ingredients and freeze according to freezer instructions. Yield: 2 quarts (Note: A couple of the peaches I had set aside for the ice cream were eaten before I prepared the recipe, so I only had 6 1/2 peaches to use. The recipe was still delicious, and Joe said he liked the ratio of fruit to ice cream.)
Check out the previous post if you have not entered my Shabby Apple dress giveaway. I will announce the winner tomorrow!
