Ice cream that is...Some sites say August is National Peach Month but this proclamation states July was designated as National Peach Month back in 1982. Oh, I don't know, here a peach there a peach everywhere a peach peach. Who cares as long as we all recognize the delights and benefits of peaches! But wait, where there may be some confusion as to when National Peach Month is, no one will argue when you mention July is National Ice Cream Month. So, dessert lovers' that we are, let's mix 'em up and see what we get.
According to the California peach growers website, Because the fresh season is so short, California Cling Peaches harvested during the summer are hand-picked at the peak of flavor and ripeness and preserved at the cannery within hours to seal in the flavor and nutrients for use all year! Well, that statement fits right in with this small recipe booklet 20 Easy New Peach Recipes because, it was published by the California Canned Peaches Association, I'm guessing probably in the 1940s. It doesn't appear they have changed their motto much as I also found this modern claim that attests to "canned fruits are fresher than you think." Honestly, I don't want to get into the politics of peaches. IMHO, fresh is usually better. When it comes to peaches though I prefer canned. I dislike peach fuzz. There are literally bushels filled with peach recipes everywhere on the net. I'm just going to include these two scanned recipes because, and I think you will agree, the drawings made me smile. Both recipes, the peach sherbet and peach velvet cream include gelatin as an ingredient. For those who would prefer a refreshing recipe using in season peaches, Kevin over at Closet Cooking has an inspiring recipe for Peach Salad with Maple Balsamic Vinaigrette.
It's hard to find anyone, young or old, who doesn't like ice cream. In fact, for many of our grandparents, ice cream was the first taste experience they had in America because the commissioner of Ellis Island insisted that ice cream be part of every immigrant's first meal. Ice cream was a personal favorite of George Washington. Thomas Jefferson, who first tasted ice cream in Paris, returned home with a French version of a hand churned ice cream maker and served the frozen dessert at all of his dinner parties. And, we all know how popular ice cream was when Dolly Madison was hostess at the White House. Prior to 1843, ice cream making was a long and cumbersome process. In 1843, a woman by the name of Nancy Johnson invented the basic hand-churn machine that is sometimes still used today. The hand-cranked churn, which used ice and salt for cooling, replaced the pot-freezer method. She was issued patent number 3254 on September 9, 1843 for a Artificial Freezer. A similar device was patented in 1848 by a Mr William Young, who called his invention the "Johnson Patent Ice Cream Freezer." It seems, she sold her rights to William Young for just $200. After a few trips on the web, I must admit, ice cream has all sorts of legends. I say, let's just accept it for what it is, a creamy sweet indulgence, and save the toppings for another day. Just in case you do want to see her patent;
To all whom it may concern:
Be: it known that I, NANCY M. JOHNSON, of the city of Philadelphia; and State of Pennsylvania have invented a new and useful Improvement in the Art: of Producing Artificial Ices, and that the following is a full and exact description of the machinery for carrying into effect the said improvement. patent
I suppose the most daunting task for us, when it comes to ice cream, is finding the perfect flavor. The variety is astounding! Yes, we all scream for ice cream and other frozen desserts as well. First, I would like to offer a recipe for old fashioned ice cream from a booklet titled Old Fashioned Ice Cream Recipes published by Bear Wallow Books in 1989.
No modern commercial ice cream machine has yet been invented that can produce the superior taste and texture of old-fashioned hand churned ice cream. Our most memorable picture of old-time ice cream is that of the American farmer sawing ice from frozen ponds and creeks in dead of winter, hauling huge ice hunks by oxen to little huts built ashore. The ice was then covered with sawdust to help insulate it against the coming summer heat. And so it became traditional all over the countryside to hold ice cream suppers and socials. The women baked cakes and other pastries all day long and made tub after tub piled high with ice cream for the occasion.
Here's the Scoop! This small un-assuming booklet is worth its weight in cream. I would like to include here a recipe for Peach Custard Ice Cream. Yes, my friends the crème de la crème indulgence for the month of July. Here goes...
|Step 1 Place 3 cups freshly sliced peaches in a bowl (non metallic) and gently toss with 3/4 cup of sugar and 1 tablespoon of fresh lemon juice. Set aside.|
|Step 2 Scald 2 cups of milk in the top of a double boiler. (Be careful not to boil milk) In a medium bowl beat 3 egg yolks with 1 cup sugar and 1/4 tsp salt. Let scalded milk cool a few minutes, then pour it into the egg mixture and stir. Pour this combined mixture back into the double boiler and cook over medium heat until mixture will coat a spoon. Let mixture cool. Stir in 2 cups light cream and 4 teaspoons vanilla extract. Pour mixture into freezing can of your ice cream freezer and follow manufacturer's directions.|
|Step 3 Churn mixture until approximately half frozen, Then stir peaches into ice cream mixture. Continue with churning (freezing).|
|My darling grandson, Noah, can't eat ice cream so for him and others who would like to try something on the lighter side, I have scanned a few recipes. Fresh Peach Ice, Pineapple Ice and Raspberry Ice for your enjoyment.|
1. Making Ice Cream Without A Machine
2. Lemon Verbena Ice Cream
3. White Mountain Ice Cream Maker
4. Homemade Peaches 'N Cream Ice Cream
5. Malt Honey Ice Cream (An unusual recipe from Manuela over @ Baking History)
6. Old-Fashioned Recipe Cookbooks (Bear Wallow Books)