With heat indices/indexes reaching over 100 degrees, it’s too hot to bake cakes for all the July and August birthdays our family celebrates together. So, after we consume grilled ribs, potato salad, baked beans with all the trimmings, we will enjoy cool, refreshing dishes of this family recipe for dessert: Wilson Peach Ice Cream! My father, W. W. Wilson, was well known for his delicious peach ice cream at the annual church Ice Cream Socials, which I believe he started many years ago. Church folks liked it so much that there was almost a riot when he made chocolate one year instead!
Summer is fresh peach time, so there’s no better time to try out this recipe than now! All you need are everyday ingredients, rock salt, and an ice cream churn of some sort. Do you remember the days of taking turns cranking the handle on that wooden ice cream churn? Well, I do! I recall the more hands, the lighter the work, but now we resort to using an electronic machine. While some of the nostalgia is lost, the fabulous flavor and memories remain! In a time when most kids think ice cream comes from the machine at a buffet restaurant, they might thrill at the novelty of making their own right at home. Go ahead, give it a try! Make a new family tradition, along with new memories–I dare you! So in honor of my father, I share his recipe with you.
Wilson Peach Ice CreamPrint RecipeBeautiful and refreshing summer dessert
- 6 eggs beaten
- 2 cans evaporated milk
- 1.5 cups sugar
- pinch of salt
- 3 Tablespoons vanilla
- 2 cups ripe peaches peeled, cut up, and sweetened with 1/2 cup sugar
- Whole milk - enough to the "fill line" on the canister
- 2 small bags of ice
- 1 small bag or box of rock salt
- 4 quart ice cream freezer
- Put the ice cream canister in the freezer to get it good and cold.
- Put the cans of milk and prepared peaches in the refrigerator.
- All ingredients need to be as cold as possible to promote freezing of the cream.
- Pour the ingredients (except ice and rock salt, of course) into the cold canister in order listed, stirring to mix well.
- Follow ice cream maker directions, layering ice and salt.
- When motor starts to labor and slow down, unplug immediately.
- Carefully remove motor and then the canister.
- Drain saltwater out of bucket, reserving ice.
- Carefully open the canister, remove the dasher, replace the cover, put the cork in if it came with one or cover with plastic and rubber band.
- Replace canister in bucket and layer once more with ice and rock salt.
- Insulate the whole thing with towels and let harden for a couple of hours.
NotesThis ice cream is so delicious, especially if you use fresh peaches, locally grown (if you live in a southern state). If not, choose ripe peaches that are not bruised or mealy. Your family will love it!
This recipe is for a 4-quart electric freezer, so follow the directions that come with your freezer. When you put the milk in, do not go past the fill line, as the ice cream will swell as it freezes.
Once you get the canister positioned in the bucket, the motor on top, plug it in and begin to layer 2 inches of ice, sprinkle with rock salt, 2 inches of ice, sprinkle with rock salt and continue until you’ve reached the rim of the canister. Do not cover the lid with rock salt, as it might leech into the cream.
When motor starts to labor and slow down, unplug immediately. Carefully remove motor and then the canister. Drain saltwater out of bucket, reserving ice. Carefully open the canister, remove the dasher, replace the cover, put the cork in if it came with one or cover with plastic and rubber band. Replace canister in bucket and layer once more with ice and rock salt. Then insulate the whole thing with towels and let the ice cream “set up” for a couple more hours – IF YOU CAN WAIT!!!
As always, please share your memories and comments below; and especially be sure and let us know if you made the ice cream and how your gang enjoyed it. If you have other tweaks to this tried-and-true recipe, feel free to share those also.
Happy Brain Freeze!!!