By Chrissi Chapman Topoleski, Broker at Coldwell Banker Realty, Woodbridge, Virginia
Ice cream brings back great memories of my time with my family. When I was a kid, we took epic car trips every summer. My dad had a late 1970s Lincoln Continental that he used to cram my mom, my grandparents and three kids into, along with all our luggage. I remember few things about the long drives as I usually spent them sleeping. Recently, it dawned on me that I took a lot of Dramamine on those trips, which was probably a blessing for the adults since I was always picking fights with my sisters.
After hours and hours in the car, we would stop for lunch or a bathroom run. It was a different time then, so fast food was a huge treat. My dad loved ice cream, so we were almost guaranteed a cone or a sundae at one of our stops. Inevitably it would be time to get back on the road, after which we’d be reminded that someone in the car was lactose intolerant and the youngest had a tendency to get car sick after eating dairy. Ah, fun times.
My kids share my love for ice cream, too. We always have multiple flavors open, and I’ve got near riot-like conditions on my hands when we are out. A few years ago, I bought an electric ice cream maker and threw myself into making it. It is incredibly easy, but guests will treat you like royalty if you make it for them. No lie.
My favorite homemade ice cream is aptly named “The Best Peach Ice Cream.” There is nothing like a ripe and juicy peach when it’s in season, but frozen peaches work well, too. It is so good. (I just ate a bowl of it while writing this). I have a Cuisinart Ice Cream and Frozen Yogurt Maker. I mix the ingredients, add them to the frozen bowl, and flip the on switch. Twenty-five minutes later, I have ice cream. I usually freeze it for the next day as I think it tastes better but I’ve been known to eat it straight from the mixing bowl.
Ingredients
4 cups peeled and sliced peaches
½ cup granulated sugar
1 cup brown sugar
Juice of one large lemon
2 teaspoon vanilla
½ teaspoon almond extract
2 cups heavy cream
Instructions
1. In a large bowl, combine the sliced peaches, sugars, lemon juice and extracts. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugars have dissolved and the peaches are juicy.
2. Place peach mixture in a blender or food processor and pulse until the peaches are broken down but not totally pureed, some small chunks of peaches are OK. Add in heavy cream and mix to combine.
3. Pour the mixture into an airtight container and chill in the refrigerator for at least 12 hours or overnight.
4. When base is chilled, follow manufacturer’s directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.
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Photo: iStock.com/Iamthatiam
