Kenny’s Peach Ice Cream and Happy Belated Fourth of July!
Sorry I’ve been so late in posting lately. For the 4th of July, my husband (Matt), his parents, grandparents, and me all took a trip to the lake house. One of Matt’s best friends, Kenny, came with us. Kenny’s family owns a BBQ restaurant in Corpus Christi, so he is a by-product of great chefs! He grilled chicken and hamburgers for us, and made his favorite Peach Ice Cream for the 4th of July! Sorry about the picture below… with all our traveling, my ice cream machine was not cold enough, so it took us a little longer to churn the ice cream, thus it is not as firm. Other than that, Kenny’s ice cream hit the spot! Ask Matt’s grandmother…she ate 3 bowls all in one sitting!
(FYI: To make ice cream, you can either churn it by hand, or buy an Ice Cream Maker. I have a Cuisinart Ice Cream Maker from Williams-Sonoma, and it is extremely easy to use. You can buy one at Target, Walmart, Sur La Table, or just about anywhere. All you do is plug it in, pour the ice cream mixture into a frozen 1 1/2 qt bowl, and press the on switch. It normally takes about 20-30 minutes for the ice cream to be done. Then you can freeze the ice cream for a firmer texture. What makes the ice cream come together is the frozen 1 1/2 quart bowl. The bowl must be frozen for this to work though. The bowl is insulated with water, which freezes once the bowl is in the completely frozen, and the constant spinning motion of the cold bowl churns the ice cream, thus you do not have to do it by hand!)
Pour a heaping teaspoon of vanilla into a large bowl.
Add a can of sweetened condensed milk.
Add 1 pint of half-and-half. (Here is Kenny showing me how to make his ice cream).
Add 1 can evaporated milk, and 2 cups of whole milk and stir together.
Process the peaches and 3/4 cups sugar together in a blender. Pour into liquid mixture.
Chill the liquid mixture for about 2 hours. Then place in ice cream maker and churn according to manufacturer’s instructions. Mine normally takes about 20-30 minutes.
Once ice cream has thickened, transfer it to a bowl and place in freezer until firm. Serve in bowls.
Kenny’s Peach Ice Cream
1 heaping tsp vanilla
1 can sweetened condensed milk
1 can evaporated milk
1 pint half-and-half
2 cups whole milk
3/4 cup sugar
9 peaches, peeled
1. Combine vanilla, condensed milk, evaporated milk, half-and-half, and whole milk in a large bowl.
2. Process peaches and sugar together in a blender.
3. Pour peaches into milk mixture and combine.
4. Chill ice cream mixture in refrigerator for about 2 hours.
5. Pour ice cream mixture into ice cream maker and churn according to manufacturer’s directions. Mine normally takes about 20-30 minutes.
5. Transfer peach ice cream to a bowl and place in the freezer to firm up.
6. Spoon into bowls.
I thought I would show you what else we ate on the 4th of July. Kenny grilled chicken. He bought pre-marinated chicken breasts, then added italian dressing, worcestershire sauce, Kenny’s special grill seasoning (it has salt, pepper, garlic, and other spices), and some Jack Daniels. He then marinated the chicken overnight. On the day we grilled, he brought the chicken to room temperature. While grilling the chicken, he would spray each side of the chicken breast with butter (or if you want to be healthy, apple juice), to keep the chicken moist.
I sauteed red and green bell peppers, and red and white onions in olive oil. We had grilled chicken fajitas, with the sauteed peppers/onions, homemade pico de gallo, fresh Central Market flour tortillas, pinto beans and fruit. It was an amazing 4th of July meal!
Here are pictures of our dinner….
Marinated chicken breasts.
Sauteed bell peppers and onions.
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