Quote:
Originally Posted by stopdog
Homemade peach ice cream was something we had once a summer. It was quite the ordeal with getting the salt and the ice ready. My dad and grandfather were in charge of the mechanics operating the machine and my grandmother made the base. We churned it by hand until eventually my grandmother made them use the motorized churn.
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Yup--I only make it once a summer, too, when the peaches are at their peak; it's not worth it otherwise. I still think the White Mountain churn with ice and salt makes the best ice cream, but, being lazy, I'm using a Cuisinart!
Did your grandmother make a custard base? I do for most ice cream, but for peach I like no eggs better--lighter and more peachy, I think. The amaretto gives a nice layer of flavor, but is mostly to prevent the ice crystals common to no egg ice cream.