Lisa Friday Favorites :

Today I am celebrating with Louisiana Peaches and National Peach Ice Cream Day!

Enjoy Louisiana peaches for good health. Peaches are
low in fat, saturated fat and calories, and they are sodium-free. One medium peach has 58 calories. Peaches
are a good source of vitamin A, vitamin C, niacin and
potassium.
The peach was brought to the New World by
Spanish explorers, and as early as 1600 was growing in
Mexico. Although Thomas Jefferson had peach trees at
Monticello, U.S. farmers did not begin commercial production until the 20th century. Nectarines are smooth skinned peaches and are considered an interesting
phenomenon in horticulture.

Held annually in June, the Louisiana Peach Festival is a favorite event.

 Come discover the homegrown flavors, art, music, and culture of Ruston, LA at the 71st Annual Louisiana Peach Festival. This year’s festival features 10+ hours of live music, a juried arts market, food vendors, kids’ activities, and more peachy fun in the heart of charming Downtown Ruston.


Easy ( No Machine ) Peach Ice Cream :

Ingredients

  • 2 cups cold heavy cream
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp. vanilla extract
  • 1 (20 oz) can peach pie filling

Using an electric mixer or a stand mixer (with a whisk attachment) beat heavy whipping cream until thick. In a separate bowl, pour in sweetened condensed milk (and vanilla extract, if using.)

  • Fold (gently stir) about one cup of prepared whipped cream into the sweetened condensed milk and mix until smooth.
  • Pour this sweetened condensed milk/whipped cream mixture back into the bowl with the rest of whipped and gently fold together until smooth and creamy.
  • Next, pour half of the ice cream into a freezer safe container .
  •  Add half of the peach pie filling and use a spoon or a knife to swirl the mix-in together with the ice cream mixture.
  • Top peaches with remaining ice cream mixture, and then top that with the remaining peach pie filling. Swirl again. Cover with plastic wrap.Freeze for 5-6 hours or overnight. When it is time to serve, remove from freezer and let sit on the counter to soften for 5-10 minutes prior to serving.

Overview: Come discover the homegrown flavors, art, music, and culture of Ruston, LA at the 71st Annual Louisiana Peach Festival. This year’s festival features 10+ hours of live music, a juried arts market, food vendors, kids’ activities, and more peachy fun in the heart of charming Downtown Ruston.

More Peach Ice Cream

Scoop of ice cream with slices of fresh apricot

Grandma always pored her mix into Metal Ice Trays to freeze and then we pop out to eat when ready. Lisa

  • 4 eggs
  • 1-1/4 cups sugar, divided
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 2 cans (14 ounces each) sweetened condensed milk
  • 1-3/4 pounds fresh peaches, peeled and sliced
  • In a large heavy saucepan, whisk eggs, 1 cup sugar and salt until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
  • Quickly transfer to a bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in sweetened condensed milk. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  • When ready to freeze, in a small bowl, mash peaches with remaining sugar; let stand 30 minutes. Fill cylinder of ice cream freezer two-thirds full with custard, stirring in some of the peaches; freeze according to manufacturers’ directions. Refrigerate remaining mixture until ready to freeze.
  • Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture and peaches.

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