Thank you to all of you for your thoughts, prayers and very kind words of support this past week. You can't know how much it means to me to know that you all were thinking and praying for us. It was like getting a big hug every time I thought of you all, which was a lot.
On to the sweet stuff now! I know it's probably still cold where most of you live (it is here, it's snowing right now), but that little taste of summer we had last week up here had me thinking about all the great summertime recipes I want to make. I had some peaches from our tree last year that I froze in Fall on hand too. I usually love making peach cobbler, but I came across a recipe for peach ice cream that got rave reviews, so I changed plans and tried it. Yum! There is nothing like homemade!
Homemade Georgia Peach Ice Cream
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Puree peaches with the sugar and half-and-half in batches in a blender or food processor. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups. Follow the manufacturer's instructions to freeze the ice cream.
Tips- You can make this ice cream a little sweeter by adding up to 1/2 cup more sugar. Cooling the container first will help the ice cream harden faster
"In the depth of winter, I finally learned that within me there lay an invincible summer." -Albert Camus