We all scream for ICE CREAM! when it's homemade

One of summer's greatest pleasures is sitting under Grandma's carport listening to the whir of the ice cream freezers.



We usually make it a few times a summer, but so far this year we have only made it once. Our family is growing so it is becoming hard to find flavors everyone loves. This time we didn't succeed because one of the kids doesn't like any fruit ice cream, so he ended up with store bought. Oh well, more for me!

This time we made peach and banana. They were both wonderful, but the banana was my favorite.

This is the way our family makes ice cream. I have made a custard first, but this was is easy and delicious.

2 packages instant pudding (vanilla for fruit flavors)
1-2 can evaporated milk
1 quart half and half
mashed fruit (5-6 bananas, 10-12 peaches)
sugar to taste
milk to fill the freezer

A lot of the measurements will depend on what size freezer you are using. The banana we made in a one gallon freezer so we only used one can of evaporated milk. The peach was made in a six quart freezer so we used two cans of evaporated milk.

Follow the directions for your ice cream freezer. This also works well in the kitchen aid ice cream attachment but you just have to scale down the recipe.



There are no pictures of the finished product because once the tops were taken off, the bowls were filled and the ice cream disappeared. I'll try to do better if we get a chance to make some more before the summer is over.

Rustic peach tart

Remember my love for peaches? I still had a few and wanted to make something else with them. I started to make a peach cobbler, but decided to make a peach tart instead. The recipe I used called it rustic because the pie crust didn't have to be perfect when you pulled the sides up. I call mine rustic because it made such a mess. The syrupy juice ran all over the place. I don't know if it's because I didn't use enough flour or if the peaches were just that juicy. It didn't matter. It was delicious. We were scooping up the syrup with our fingers once it cooled so it would not go to waste.

Ingredients

Parchment paper
Vegetable cooking spray
1 1/2 pounds peaches, peeled and sliced
1/2 cup sugar
1/3 cup peach preserves
1 teaspoon vanilla extract
1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar


Preparation
1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.

2. Preheat oven to 350°. Stir together peaches and next 3 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.

3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.

4. Drain peach mixture, reserving liquid. Toss peach in flour.

5. Mound peaches in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over peaches, pleating as you go, leaving an opening about 5 inches wide in center.

6. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar.

7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.

8. Meanwhile, bring reserved peach liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot peach liquid over exposed fruit in center of tart. Serve immediately with remaining peach syrup.