Peach Time At The Farm

Peaches have ripened, been picked and frozen for later.  Just had to keep out enough for some homemade peach ice cream.  I have a Cuisinart ice cream maker from Williams Sonoma, but the old fashioned crank ones work just as well. Here is a surefire recipe for your basic vanilla base.  You can add whatever else you want. This recipe makes the best homemade vanilla ice cream ever.The only caveat, you, your family and friends need to eat  all of it. The reason is, after freezing any leftover ice cream, it will be hard as a rock to scoop out.

Homemade Vanilla Ice Cream

3 cans Eagle Brand Condensed Milk

3 cans water

1 tsp. vanilla 

pinch of salt

enough whole milk to fill up the gallon container to the fill line

Freeze according to your ice cream maker instructions.  By the way, this recipe is for one gallon.

WHITE PEACHES

Peaches are peaches say ye who've only tried the common yellow ones. For those of you lucky enough to sink your teeth into a white fleshed peach, well, no other peach compares. Sweet, sublime, peachy perfume fills the senses and once you try a ripe white peach, you can never go back.
Possibly descended from a wild cultivar in Afghanistan, the Europeans believed peaches were native of Persia. They are really from China though and were cultivated as far back as the 10th century BCE. Favored by Chinese royalty, they believed peaches conferred immortality to those who ate them. Many Chinese and Japanese artisans paint peach blossoms and branches in their works. Peaches made their way from Asia to Europe. The Spanish brought them later to the Americas in the 17th century and the native Americans spread their seeds across America. Though Asians prefer the white, delicate fleshed peach, Americans and Europeans prefer the yellow fleshed ones.

I have two white peach trees and this year have been blessed with many fruits. The past two years, the trees remained fallow because of late spring freezes. Imagine my surprise when this year, both trees were loaded; many branches split because of the weight. I have frozen bags of peaches, made jam...............and have two five gallon buckets left.............. Bellinis anyone?