My Grandpa Buck did not cook. He was up at dawn and out in the fields or the barn early and didn’t come back to the house until he smelled dinner or it started getting dark. As far as food was concerned, it was just something that magically appeared twice a day when Grandpa sat down at the kitchen table.
Every summer though, my Grandpa would pick buckets of peaches from the trees on the farm and make ice cream. He’s do the whole thing, start to finish, from the peeling to the churning without any help from Grandma at all. That was the only time I’d ever see Grandma eat more than one helping of anything. She always had at least two bowls and they weren’t delicate, tiny, lady-like bowls either. Everyone loved peach ice cream, but no one enjoyed it more than Grandma. It simply was not summer in our family until you’d had a bowl of Grandpa’s peach ice cream.
Like most of my favorite foods from my childhood, the peach ice cream recipe eluded me. I simply could not get a version that satisfied my nostalgia, no matter what concoction I tried. I blamed the lack of my own dairy cow, or a different variety of peach, or growing conditions, or pasteurization, or newfangled ice cream makers on the lack of peachy perfection. What was I doing wrong?
I still don’t know why Grandpa’s ice cream was so much better than mine, other than it was made by someone who loved me and always made time for me. That goes a long way towards making food delicious. I will fondly remember an expired tin of Spam if it was shared with someone who deeply loves me. Love is the ultimate seasoning, and don’t you forget it.
As far as the holy grail of peach ice cream goes, I have finally had my eureka moment. The good folks over at http://www.seriouseats.com put out a recipe for strawberry ice cream that I modified and it is completely wonderful. It honestly does my Grandpa Buck proud. I offer it to you so your summer can be complete. Go make your own wonderful memories. Life’s too short not to eat the ice cream.
Grandpa Buck’s Peach Ice Cream, Updated
Ingredients:
1 farm stand sack of fresh peaches, approximately a quart or 2- 1/2 pounds, does not have to be exact
2 Cups half and half
1-1/4 Cups sugar, divided into 1/2 Cup and 3/4 Cup
1/2 Cup light corn syrup
4 Tablespoons liquor, no more than 80 proof, vodka, bourbon, amaretto, or my favorite for this application, Cointreau, which pairs well with and enhances fruits
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon of fresh lemon juice, if needed to counter sweetness
Directions:
Preparation:
Peel the peaches, remove pits, then slice enough into thin slices or small cubes to make 1 Cup. You need these to be small to avoid forming ice crystals which are definitely not fruitalicious.
Combine the tiny peach pieces in a bowl with 1/2 Cup sugar and the booze and let sit in the fridge for a minimum of two hours. I left them overnight. This is where the science happens. The alcohol prevents the fruit from becoming icy, hard, shards in the finished ice cream. You’ll thank me later.
Take the remaining peach chunks and puree in a blender at high speed until smooth. If you are using a different fruit, you may need to strain the mixture to remove seeds or fibers. The peaches did not need straining.
In a large mixing bowl, combine the remaining sugar, corn syrup, half and half, and peach slurry. Whisk until married. Taste mix and adjust with the salt and lemon juice as needed. Cover and chill in the fridge until very cold. I left mine overnight.
Making Ice Cream:
Take the chilled blended peach base (not the small bits) and churn according to your ice cream maker’s instructions.
When the mix is just about finished, take the peach bits out of the fridge and drain off the syrup but do not throw it away. The syrup is fabulous in iced tea, lemonade, margaritas, or daiquiris. Add the peach bits to the ice cream and churn no more than a minute.
Transfer ice cream to an airtight container and put it in the freezer for at least four hours to harden. I know, I know, that’s almost impossible for those of us who have impulse control issues, but it is important for the finished product. You’ve gone to all this effort, don’t slack off now.
Cook’s Notes:
Strawberries and mangoes also work well with this recipe. Have fun with it.
Also, don’t freak out about the corn syrup. It improves the texture. Calm down about the high-fructose whatever, you’re making ice cream, the best ice cream you’ve had in forever. Let it go.
Less Than Ladylike 