Homemade Ice Cream: It’s Officially Summer!

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.

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Codeword: Watermelon

 

Note to Readers:  I don’t know what is in the air recently, but long time followers of mine have been mentioning this post from my old blog and asking me to put it up again.  If it is helpful to you, I’m happy to oblige.  Good luck.

 

I am blessed. Gruff and I hardly ever argue. We are truly compatible and it makes for an easy life. Trust me, I know what I’ve got and I appreciate it. I’ve been married before and when it is wrong, it is painful on a daily basis.

Gruff and I are both ultra-mellow types and it takes a boatload of aggravation to get us riled up. There are occasions when one of us reaches our boiling point, what we call our “that’s it” moment. These volcanoes of vitriol happen maybe once every two years, always when we’re physically exhausted and emotionally stressed and are usually over in just a few minutes.

What triggers our moments of mayhem? Some magical combination of irritants will slowly mass into a top-popping gusher of profanity. Now — and I can not stress this strongly enough — it’s really important to keep our “that’s it” moments from becoming synchronized events.

If one of us is having a frustration fit, the other can calmly guide the irritated back down to earth and express heartfelt commiseration over the unjust situation that set off the outburst.

If we synchronize our fits, no sane person is left to ground us because we’re both twirling off into the toxic ether and gaining speed. With no one left to drive the bus, we are both hell-bent on ditching it into a fiery ball of destruction. If our “that’s it” moments are reached simultaneously, we just may turn on each other. That is just not good.

You see, Gruff and I are both mud fighters. We are creative combatants and aim to annihilate. If I’m pissed at you I’m not only going after you, I want to destroy your entire genealogy. I don’t box, I fight. There are no rules and there’s no referee I recognize. In arguments, my goal is to scorch the earth. Once again, Gruff and I are extremely compatible. He fights dirty, too.

Out of love for each other, and possibly a teensy bit of fear, we have devised a system if we find ourselves locking horns in a fight to the death. We have a codeword. If one of us thinks that we are about to hurl some poison arrow that will hurt the other irreparably, or if one of us has just been wounded to the core, we stop and yell our codeword instead. Watermelon.

Once the watermelon card has been played, we can not speak of our disagreement or the event that triggered it for at least three hours. Three hours is an eternity and that’s the whole point. It is physically impossible to stay white hot angry during a waiting period of three full hours.

Sometimes I have been so blind with fury that I have set the stove timer for three hours, fully intent on whipping into Gruff as soon as it went off. Inevitably, when the buzzer rings I don’t have it in me to argue anymore and we both end up apologizing for any pain we may have inflicted. We lick each other’s wounds and speak of love instead.

It doesn’t matter what word is used, but I think the word watermelon is comical. It conjures up instant images of happy times. Who associates depression with watermelon? You can’t. You remember eating watermelon on the porch when you were a child. You remember happy summers catching lightning bugs. You remember being carefree. You remember being handed a slice of watermelon larger than your head and getting sticky with juice and seeds. Watermelon is a happy, funny word from light-hearted times.

Do what you need to do, but don’t hurt the one person who loves you the most. Love is hard enough to find in this world, treat it tenderly. If you think it would help, you have my blessing to hijack our codeword. Watermelon.