Every week I have Sunday night dinner with my family. It’s always at my mom’s house, but this week I decided to host it. We had Popeye’s. I LOVE fried chicken and those Popeye’s biscuits are just phenomenal. I felt I should make something, though, so I went with ice cream. I picked up a peck of peaches at a farm stand and followed a recipe from this really neat ice cream cookbook.
Have you ever been to a used book sale where you fill up a paper bag with books for $5? I have and it’s amazing! It was at one of these sales where I happened upon this book: The Complete Book of Homemade Ice Cream, Milk Sherbet, & Sherbet by Carolyn Anderson. This book has every kind of ice cream you could ever want. It doesn’t look like much- there are no photos, the pages are yellowing, and it was published in 1972, but I bet every recipe is spot on. The recipe I used for this peach ice cream was:
15 peaches, peeled and pitted (I used 13)
3 cups of sour cream
1 1/2 cups sugar
1/4 cup lime juice
Puree the peaches. Mix everything together. Churn-freeze.
That’s it. Peeling the peaches took some time, but watching Orange is the New Black made the time fly.
While the ice cream maker was churning, I took out a refrigerator pie crust and unrolled it, cut it in half and then into strips, and sprinkled cinnamon sugar on it. Then I baked it for about 8 minutes. The first round I did for 11 minutes and they got a little too done. But the second batch for 8 minutes at 425 was perfect.
After our delicious fried chicken and biscuits, I served the ice cream in little bowls and put a pie crust cookie in each dish. It was a wonderful ending to a meal I didn’t have to make. Which is sometimes the best meal of all.