Grandparents. Paynes. Cousins. Georgia. Red
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dirt. Heat. Mosquitos. Porch swings. Peaches...
Mention any of those words and I'm back in my
Grandparents' China Berry tree, listening to
Aunts, Uncles and cousins buzz around the
Georgia homestead. Reading a book, doing math
in my head, avoiding snapping beans. As soon
as my Uncles came up the dirt lane, visible for
miles with the red plume behind the car, I was
out of the tree. Ice was on the way!
Ice signaled it was time to make peach ice cream.
My Mom had already helped peel and cut the fresh
peaches. She and my Aunts had already made the
heavenly mixture that would turn into cold bites
of pleasure after dinner. Some of my other
Aunts had probably made a diabetic-safe mix of
chocolate, but that was of no concern to me. I
wanted to be in charge of the metal peach canister.
Turn, turn, turn. I lined up with other cousins to
grind the ice and salt into peach paradise.
Now that it's hot here in Oregon and my family is
planning their reunion in Georgia, it's only
natural that my dreams are of peach ice cream.
Isn't it? Or is it time for counseling? At any
rate, we decided to crank up our Rival Ice Cream
Maker. My kids insisted on chocolate so I
obliged. I found a chocolate recipe in the Rival
Speaking of recipes, I expected the book to have
more. There isn't one fruit ice cream recipe in
the entire set of instructions. Waah! I'll be at
the library looking for fruity recipes soon. The
booklet suggests buying Rival's prepackaged
mixes. Right. Isn't this a "homemade" ice
Making up the chocolate mix wasn't simple. A lot
of time is invested in getting the mixture to cook
down properly. When it came time to temper* the
egg, my 7 year old insisted on helping. As a
result, we got some scrambled eggs in our
Refrigerating the mix for 2 hours was torturous
for my children. Memo to self: Next time, make
up the mixture before they wake up to avoid
frustration. Finally, the time came to put the
mix into Rival's machine. Ice, rock salt, ice,
rock salt, packed in layers around the canister.
Churn for 20-40 minutes. Then remove the
dasher. Repack ice and salt and wait 2 hours.
2 hours? "That's forever!", my children whined.
I didn't point out to them that at least they
weren't out in the Georgia sun hand cranking
the canister. Kids never appreciate those
"good ole days" comments.
Time for tasting arrived finally. Verdict? Very
tasty. Except for the scrambled egg strings
(my fault) and the mushiness (the booklet says
to use more salt next time), it was a huge
success. A day later, the children are
already making plans for our next batch!
Bottom line on this ice cream maker is that it
works. The recipes are lacking (they suggest
buying Rival's pre-packaged mix) and the
motor is noisy. You may want to set it up in
the garage or laundry room. As far as making
childhood memories go, it was a success!
Update - PEACH! Here is my Mom's recipe:
Nora's Peach (with brother John's critical notes)
This is what I have for peach (or other fruit) ice
cream: 4 cups peaches (fresh or frozen, well mashed),
3/4 cup sugar, 1 Tbs. lemon juice. Mix together and
chill. Combine 3 beaten eggs, 3/4 cup sugar, 1 &
1/2 cups milk, 1/4 tsp salt and 1 Tbs. vanilla and
bring to a boil or until the mixture coats the spoon.
Chill the mixture and put in the canister with
the peach mixture plus 1 can Milnot and 1/2 pint
heavy cream. My notes say that it makes 2 quarts.
John always said that I put too much fruit in it
for it to freeze well. He was the dairy expert but
I never had a problem. I think the difference was
that they didn't make a custard with the eggs.
* Tempering an egg involves slowing adding
the hot mixture to your beaten eggs to gradually
warm them up. If you dump eggs into a hot
mixture quickly, the eggs cook (like in egg drop
soup or scrambled eggs) instead of blending in
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