Makes Me Smile: Homemade Ice Cream

A few years ago we were sitting on our pontoon boat in the middle of a lake on July 4th watching the fireworks while tied to another pontoon boat of friends we had ran into earlier that day. Both boats were at full occupant capacity. There were lots of laughter and conversation taking place among the occupants. But the one thing that stood out for me is that one of the passengers on the other boat had made homemade peach ice cream. I didn’t partake due to the amount of kids on the two boats. I wanted to make sure they all had their fill. But since that day my taste buds had yearned to taste homemade peach ice cream.

I have fond memories of my grandparents farm and the homemade ice cream my grandfather had made. But never “peach” ice cream.

Fast forward to July 2016.

Stored out in my shed was this ice cream maker.

Ice Cream Maker7.16

I was my mother’s and it has never been used. The motor is electric and the container is made from cedar.

I had no instructions and the box had become worn and torn and was thrown away some time ago. I kept it tied up in a trash bag to protect it because I was determined to one day learn how to use it.

I began researching the ice cream maker by the info on the motor and found that the company that made it was no longer in business so no instructions on how to use it are available. But what I did find out is that the company who made it had been sold in 1967 and the production of the ice cream maker had been stopped.

So I set out to find out how to make homemade ice cream on my own. A friend who has one of those new fangled makers told me how her’s operates and how to add the ice and salt and so forth.

So I plugged it in to make sure it works, after all it has been sitting unused for almost 50 years. I was one step closer to creating the homemade peach ice cream my taste buds had been yearning for.

I found a peach ice cream recipe on Pinterest, bought all the ingredients (except for fresh picked peaches that were given to me from another friend).

And last saturday I layered ice and salt around the canister and stirred up all the ice cream ingredients, poured them in and turned on the maker.

OMGosh! That ice cream was delicious!! It was everything my taste buds were expecting.

No, I didn’t take pics of the process mostly because I was too excited to actually be make my first batch of homemade ice cream and also because I wasn’t too sure how it was gonna turn out.

Up next, homemade strawberry ice cream. I can’t wait!!!

Lemme know if you’d like me to post pics of the process. Just in case you have an ice cream maker sitting around with no instructions.

By the way, that friend, the one who told me how her maker works, she created and gave me a small recipe book with several ice cream recipes. Oh boy! I can’t wait to try them all!!

Homemade peach ice cream is making me smile!!

What flavor of homemade ice cream makes you smile?

Happy Wednesday!

TPF ūüėČ

We Can Make It Last All Day

Hello, there!

Glad you stopped in today.

I have something to show you.

Let’s go for a walk.

The trees are really talking this year.

The Pecan (above) and the Hickory (below) are full of blooms.

I guess that’s what you call those things.

The Rushing Water tree is fully leaved out and making it’s running water sounds every time the wind blows.

I still haven’t had time to look this tree up to see exactly what it is.

I love the little baby Oak leaves.

We had to cut out one of our Wisteria’s this year.

I know it’s considered a vine, but the trunk looked like a tree to me.

It was about 8 inches in diameter.

We had to take it out because it was completely enveloping my Crepe Myrtle tree and I was afraid it would eventually kill it.

See how the vines have wrapped around the Myrtle limbs.

Here’s a different Oak leaf. I just love those.

We have three Peach trees here on the farm. Two of them we planted  in 2006.

And they are loaded with peaches this year.

I’m thinking I will need to find some sort of supports for the limbs.

They are still young trees and not capable of supporting the weight of many peaches.

The third one was planted just this year, in March. In memory of my brother.

These trees are all near the house. All but one  are in my yard and I can see that one from my back door.

¬†I’m looking forward to getting things caught up around here and taking a walk outside the yard to see what the trees are up to elsewhere on the farm.

Maybe I’ll just sneak off from all these things that keep me busy and take that walk anyway.

Would you like to come along?

Shhhhhh…don’t tell anyone and maybe we can make it last all day!


Saucy Sunday – Peach Cobbler

Peaches are one of my favorite fruits.

So in my search for the perfect peach dessert, I found this recipe for peach cobbler.

I must say that I’ve never been a fan of any kind of cobbler. And maybe because everyone always put milk or cream over it before serving it to me.

I don’t like soggy crust.

But this is simply delicious.

The ingredients are peaches, sugar, unsalted butter, flour, baking powder, salt and milk.

The full recipe and ingredient amounts are listed at the bottom of this post.

Preheat the oven to 350 F.

Add peaches, half the sugar and water in a saucepan and mix well.


 Bring to a boil and simmer for 10 minutes. And remove from heat.

Add the butter in a deep baking dish and put in oven to melt.

In a bowl, mix other half of sugar, flour, baking powder and salt. Add milk slowly, stirring to prevent clumping.

Pour the mixture over the melted butter. DO NOT MIX.


 Spoon fruit on top, gently pouring in syrup.


 And bake.


If you like peaches, you’ll love this cobbler.

I did.

And I don’t care much for cobbler.

Peach Cobbler

4 cups peaches, peeled and sliced

2 cups sugar

1/2 cup water

8 Tablespoons unsalted butter

1-1/2 cups all-purpose flour

2-1/4 teaspoons baking powder

3/4 teaspoon salt

1-1/2 cups milk

Preheat oven to 350F.

Combine peaches, 1 cup of sugar and 1/2 cup water in a saucepan; mix well. Bring to a boil and simmer for 10 minutes. Remove from heat and set aside.

Put the butter in a deep baking dish and place in oven to melt. (I used a two quart oval baking dish)

In a bowl, mix remaining 1 cup of sugar, flour, baking powder and salt. Add milk slowly, stirring, to prevent clumping. Pour mixture over melted butter, DO NOT STIR.

Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking.

Bake for 30-45 minutes.

Serve with whipped cream, if desired.