Perhaps I need to form an oversight committee to rule on these types of issues.
On to the real story...
Growing up, my grandmother, May, would always cook a special meal for each of her children's and grandchildren's birthdays. While the dinner menu may have changed over the years, the dessert never did. As long as I can remember, my birthday dessert was homemade caramel cake with peach ice cream. So last Saturday I set out on an adventure to create homemade peach ice cream from freshly picked South Carolina peaches.The hurdles came early and often. First off, the peaches on the trees would not be ripe enough for ice cream so I had to settle for a basket of very ripe peaches. In my defense, I did at least take the time to wander through the orchard and I promise to return sometime soon to actually do my own picking.
Where to go:
Fisher's Orchard
Greer, South Carolina
www.fishersorchard.com
After a slight detour to Campbell's Covered Bridge and the Tomato Vine, I made it home with my pre-picked peaches and began the ice cream adventure. After hours of boiling, freezing, peeling and squashing, the mixture was ready to go into the fridge but oops, I put the freakin’ stuff in the freezer. So here I am on Sunday morning trying to thaw out the creamy peach ice block. Lucky for me the summer heat worked its magic. So all was going well and I proceeded to prepare a massive southern meal for some friends. After hours of refilling ice and salt, I figured it was set so I got lazy. By the time we finished eating, the mixture had completely melted. Luckily I was able to resuscitate the mixture 30 minutes later just as our butter and salt comas were lifting. Thanks to some good friends for giving me a great excuse to cook and for sacrificing their bodies to the 30x30 cause.
2 down and 28 to go!
(Blog and Peach Ice Cream)
