Homemade cherry ice cream, recipes below
The heat wave we are experiencing here in the Hudson Valley makes me thinks about talks about the culinary meaning of July for my southern relatives on both sides of my family tree—North Carolina and Virginia. Rural folk would purchase a block of ice and chip off what they needed with an ice pick to make homemade ice cream. Making ice cream from scratch required lots of churning of the dasher filled ice, fresh cream, sugar, and the local fruit in season. In the South folks most often made ice cream in July because that was the fruit picking season—peaches raspberries, cherries (perhaps my favorite summer fruit), strawberries, or whatever local fruit grew in abundance where you lived. The in season fruit would be picked on say a Saturday and the ice cream made for the Sunday the evening dessert following a long hot church service and dinner on the grounds. Thus for many with southern roots, ice cream is closely associated with July, the local fruit in season, and Sunday evenings. Say what you will, but there is nothing better than homemade ice cream no matter who makes it. Today there are a lot of automated machines that allow you to make ice cream at home with your knowledge of what’s in t. Here are two ice cream recipe one traditional and one vegan.
Traditional Peach ice cream recipe: http://www.whats4eats.com/desserts/peach-ice-cream-recipe
Vegan strawberry ice cream video recipe: http://www.youtube.com/watch#!v=jwWuL1m1T1M&feature=related
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