I took Levi to the tennis last night.
“When I watch it on TV it is actually quite boring but when I went to see the tennis at the stadium it was quite cool”.
He peppered me with questions all the way through the game. How can they measure the speed of the serve? Why do the ball boys and girls run so fast? What is a draw? How many games do they have to win to win the set? It was fantastic. So nice to have one on one time with Levi.
Whilst waiting outside the players entrance to see Marcos Baghdatis walk out we had an ice-block. $4.50 each! I made a whole batch of Fresh Georgia Peach Ice-Cream for about the same price and I would have preferred to be clasping a big bowl of that whilst lurking around the tennis centre.
I purchased the Ben & Jerry’s Home Made Ice Cream & Dessert Book last month and have been working my way through the recipes. There are some absolute winners and this is one of them. The quantity turned out to be a little too much for my ice cream machine so it didn’t freeze quick enough – well that is why I think the ice cream was a little icy. Next time I will churn half the mixture at a time and see if I can get a creamier texture.
When I chopped the peaches I chopped them really fine. Perhaps a little chunkier would be better. I will try again before the peach season is over and get back to you. In the book, Ben and Jerry write about experimenting and debating whether to have unpeeled peaches or peeled. They perfected a batch with unpeeled peaches so they then…
‘ordered forty tons of fruit – enough to fill two trailer trucks – and had them shipped to Washington D.C. for pitting and defuzzing. The following day, they arrived at our plant in Vermont, and we made peach ice-cream nonstop for the next four days until we had 172 tons. Since peach is a seasonal fruit, we only go through this production number once a year’
Ben and Jerry
The name alone won me over ‘Fresh Georgia Peach Ice-Cream’. I think it is the beginning of the most fabulous sundae. A few generous scoops of the peach ice-cream, some sliced peaches, a big dollop of whipped cream and a drizzle of Cointreau.
fresh georgia peach ice-cream
2 cups finely chopped ripe peaches, peeled or unpeeled
1 1/4 cups sugar
juice of 1/2 lemon
2 large eggs
2 cups cream
1 cup milk
Combine the peaches, 1/2 cup sugar and lemon juice in a bowl. Get it a good stir then cover and pop in the fridge for 2 hours. Every half hour go and give it a stir. Then strain the peaches reserving the juices. Pop it all back in the fridge.
Whisk the eggs in a mixmaster until light and fluffy then slowly add the remaining 3/4 cup of sugar a little at a time. Then pour in the cream, milk and peach juice and whisk to blend.
Churn the mixture in an ice-cream maker until almost frozen and then tip in the chopped peaches. Churn for another few minutes and then tip into an airtight container and pop in the freezer to firm up.