Photo Credit: GoodEatsBlog.com
This is the perfect season for delicious juicy peaches. There is a big debate over which state has the best peaches: Georgia, Alabama, or South Carolina? While I have tasted peaches from all states, I cannot make a decision as to which one wins the "best peach award." In Memphis, the best peaches come from local farmer Jones' Orchard. I can pick them up at Whole Foods, the farmer's market, or make a short drive to the actual orchard where they have an assortment of fruit, jams, and other home grown delicacies. Here is my quick "no cook" recipe for Peach Ice Cream. This recipe came from the Memphis Commercial Appeal years and years ago. Enjoy!
- 3 cups peeled peaches (about 8 medium)
- 2 cups sugar
- 1 can (14 oz.) sweetened condensed milk
- 1 cup whipping cream
- 3 egg whites, beaten until stiff
- 2 quarts whole milk
- 1 drop red food coloring ( I don't think the recipe needs this, so I don't add it.)
Blend peaches in blender until fairly smooth. Stir in sugar and condensed milk. Beat whipping cram and beaten egg whites into peach mixture. Pour into ice ream freezer. Stir in 2 quarts of milk and food coloring. Freeze according to manufacturer's directions. Makes 4 quarts.
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