Every summer there came a time. Ode would stand atop the step stool, reach far back into the top shelf of the pantry, and bring down the cedar bucket along with the crank to attach to the top. We'd gather the rest of the materials: rock salt, ice, cream, sugar, and a brown paper bag of ripe peaches. I'd mix up the cream and sugar per his instruction as he removed the pits and sliced the peaches. He did not waste precious time dicing or blending the peaches; we'd just throw the big slices into the bowl. Plop...plop...plop. I could not take the anticipation. Once the ice cream container was submerged in ice and concealed by the cedar bucket, I knew it would not be long. We'd take turns turning the crank. There was a strict no-peeking rule. Thirty minutes later, which seemed more like 30 years, we'd scoop generous bowlfuls of peach ice cream and distribute them to all of the family members -- even though they didn't help. Then it was time. Time for peach ice cream.
Nectarine, Peach, & Fig Ice Milk
2 cups of lowfat milk
1/2 cup of sugar
dash of vanilla
6 small peaches
12 small figs
Peel Peaches and nectarines then blend all fruit
add milk and sugar
pour mixture into ice cream maker
There for a while I thought my husband and I were the only vegetarians in Memphis.
Your food is beautiful and your photos inspiring. Great blog!
why thank you very much. i hope you'll check back often.
I can't wait to come to Memphis again. This food just leaves me drooling and wishing I were there!
Ha! I also made peach ice cream last week. Its so good.
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