Sinepuxent Receipts – White Peach Ice Cream

The first weeks in August are typically when Delmarva’s white peaches are perfect for picking. As a child, I remember going to Vessey’s Orchard in Rehobeth, MD to pick white peaches. The Pocomoke River always looked so inviting on a hot summer day. I usually found the best peaches on the ground – these were the ripest ones and the sweetest. Of course a sampling of the fallen peach had to be done to make sure they were alright. After filling our baskets and toting them to the car, we would stop to settle-up with the Vessey family. Being hot, sweaty and sticky from picking, I would race to the windmill and drink the cold, refreshing and sweet well water. What could be better? Some of the best things in life are the simplest.

White peaches make far better ice cream that yellow peaches. Not only do they make the ice cream more eye appealing, but also they add a tartness that yellow peaches do not have.

White Peach Ice Cream

(Makes 1 Gallon)

Juice of 1 lemon

4 cups white peaches, sliced

6 scrapes of fresh nutmeg

½ tsp. salt

2 tbsp. flour

1 ½ cups sugar

2 quarts half & half

1 tbsp. vanilla

Rock salt

Ice

In a large saucepan squeeze juice from lemon. Peel and slice fresh ripe white peaches into lemon juice, stirring occasionally. Add nutmeg and stir again. Combine salt, flour and sugar very well and then add to peaches. Cook peaches until soft, about 5 minutes. Cooking will kill bacteria, if any, alleviate a flour taste and cause the mixture to thicken slightly. Remove from heat and cool to room temperature.

Ready the ice cream maker. When peaches are cool, add to freezer. Add half & half and vanilla. Mixture should not reach top of freezer to allow ice cream to expand. Insert paddle and secure lid. Add ice and salt around freezer and either crank or turn on the machine. Continue until cranking becomes very stiff or machine has turned off. Remove lid and paddle, cover with waxed paper and replace lid. Keep in ice bath for about 45 minutes to an hour to allow ice cream to harden. Serve.

Another great white peach recipe is White Peach Fluff which can be found in Sinepuxent Receipts. Order your copy today at www.sinepuxent.com.

Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”. Tom lives in Hebron. When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church. All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.