"Wayne Boatwright" > wrote in message
...
> On Sun 03 Jul 2005 01:07:58a, Ophelia wrote in rec.food.cooking:
>
>> Nodnodod. You need me to help out
>>
>> Have a lovely day)
>>
>> O
>>
>
> You would be VERY welcome!

Awwww thank you Wayne) I will be with you in spirit

Now... about that peach ice cream.. please will you post your recipe?

O

On Sun 03 Jul 2005 01:28:07a, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Sun 03 Jul 2005 01:07:58a, Ophelia wrote in rec.food.cooking:
>>
>>> Nodnodod. You need me to help out
>>>
>>> Have a lovely day)
>>>
>>> O
>>>
>>
>> You would be VERY welcome!
>
> Awwww thank you Wayne) I will be with you in spirit
>
> Now... about that peach ice cream.. please will you post your recipe?
>
> O

Gladly, Ophelia. This is the best peach ice cream I've ever tasted, but
please note that this recipe calls for raw eggs, and I still make it that
way. If you're afraid to use raw eggs, simply make a custard with the
single cream, 3/4 cups sugar, and the eggs. The custard is done when it
coats the back of a spoon. Cool before combining with remaining
ingredients. Then chill thoroughly. Enjoy!


* Exported from MasterCook *

Fresh Peach Ice Cream

Recipe By : Onnie Nichols (my grandmother)
Serving Size : 1 qt
Categories : Desserts, Dairy, Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pint Finely chopped ripe peaches
1 1/4 Cups Sugar
1 Tablespoon fresh lemon juice
1 Tablespoon Amaretto Liqueur (optional)
2 Eggs
1 Pint Double cream
1/2 Pint Single Cream

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another
bowl. Add amaretto to the peaches and return to the refrigerator.

Whisk the eggs in a mIxing bowl until light and fluffy, 1-2 minutes. Whisk
in the Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator.

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another
bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mIxing bowl until light and fluffy, 1-2 minutes. Whisk
in the remaining 3/4 cup sugar, a little at a time, then continue whisking
until completely blended, about 1 minute more.

Pour in both creams and whisk to blend. Add the peach juice and blend.
Chill mixture thoroughly.

Transfer the mixture to an ice cream maker and freeze following
manufacturer's instructions. .

After the ice cream stiffens (about 2 minutes before it is done) add the
chopped peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Sun 03 Jul 2005 01:28:07a, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Sun 03 Jul 2005 01:07:58a, Ophelia wrote in rec.food.cooking:
>>>
>>>> Nodnodod. You need me to help out
>>>>
>>>> Have a lovely day)
>>>>
>>>> O
>>>>
>>>
>>> You would be VERY welcome!
>>
>> Awwww thank you Wayne) I will be with you in spirit
>>
>> Now... about that peach ice cream.. please will you post your recipe?
>>
>> O
>
> Gladly, Ophelia. This is the best peach ice cream I've ever tasted,
> but
> please note that this recipe calls for raw eggs, and I still make it
> that
> way. If you're afraid to use raw eggs, simply make a custard with the
> single cream, 3/4 cups sugar, and the eggs. The custard is done when
> it
> coats the back of a spoon. Cool before combining with remaining
> ingredients. Then chill thoroughly. Enjoy!
>
>
> * Exported from MasterCook *
>
> Fresh Peach Ice Cream

Many thanks Wayne)

O

Wayne Boatwright > wrote in
:

>
> Last minute plans, as it's just the two of us for the holiday
> weekend...
>
> Today was a no-cook day as we had many errands and shopping to do.
> Hamburgers at a local joint for lunch, nothing special but always
> good. Late dinner was a take-out pizza from our favorite pizza joint.
> It's always excellent.
>
> We hit a butcher shop, a supermarket, and a farmer's market to pick up
> everything for the coming week.
>
> Tomorrow morning I'll bake an apple, cranberry, and walnut pie for
> dessert.
>
> Most of the time we use our gas grill, but tomorrow we'll grill our
> 1-pound ribeyes with charcoal on our small cast iron grill. We'll
> serve those with twice-baked potatoes with blue cheese in the mix,
> along with a platter of sliced local vine-ripened tomatoes, cucumbers,
> and cantaloup.
>
> Monday we'll grill locally made spicy hot sausage and german franks,
> served with potato salad, coleslaw, and baked beans. I will bake the
> beans tomorow and reheat for Monday.
>
> We also bought peaches to make fresh peach ice cream on Monday.
>
> That's more than any two people should eat!
>

Mmmmm... Sounds good Wayne. I'm home alone so I'll probably make it simple.
I'll grill a peppered sirloin, grilled veggies and I'll have fresh fruit
for dessert and snacking on later.

Off topic: I've been gone a month and my gardens are in shambles. The SO
tried his best but the heat is winning. Also he thought the cilantro was a
weed and pulled it out I've already been watering since 5am this
morning and I'm about 1/3 done. Sheesh, there are even cracks in the
ground.

Michael

On Sun 03 Jul 2005 06:17:29a, Dog3 wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>>
>> Last minute plans, as it's just the two of us for the holiday
>> weekend...
>>
>> Today was a no-cook day as we had many errands and shopping to do.
>> Hamburgers at a local joint for lunch, nothing special but always
>> good. Late dinner was a take-out pizza from our favorite pizza joint.
>> It's always excellent.
>>
>> We hit a butcher shop, a supermarket, and a farmer's market to pick up
>> everything for the coming week.
>>
>> Tomorrow morning I'll bake an apple, cranberry, and walnut pie for
>> dessert.
>>
>> Most of the time we use our gas grill, but tomorrow we'll grill our
>> 1-pound ribeyes with charcoal on our small cast iron grill. We'll
>> serve those with twice-baked potatoes with blue cheese in the mix,
>> along with a platter of sliced local vine-ripened tomatoes, cucumbers,
>> and cantaloup.
>>
>> Monday we'll grill locally made spicy hot sausage and german franks,
>> served with potato salad, coleslaw, and baked beans. I will bake the
>> beans tomorow and reheat for Monday.
>>
>> We also bought peaches to make fresh peach ice cream on Monday.
>>
>> That's more than any two people should eat!
>>
>
> Mmmmm... Sounds good Wayne. I'm home alone so I'll probably make it
> simple. I'll grill a peppered sirloin, grilled veggies and I'll have
> fresh fruit for dessert and snacking on later.
>
> Off topic: I've been gone a month and my gardens are in shambles. The SO
> tried his best but the heat is winning. Also he thought the cilantro
> was a weed and pulled it out I've already been watering since 5am
> this morning and I'm about 1/3 done. Sheesh, there are even cracks in
> the ground.
>
> Michael
>

Good to see you back here, Michael! Sorry about your garden, but the heat
can certainly get the upper hand. We were told you were taking a break
from rfc for a bit, but didn't know you were actually going away. Where di
you go?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Wayne Boatwright > wrote in
:

> On Sun 03 Jul 2005 06:17:29a, Dog3 wrote in rec.food.cooking:
>
>> Wayne Boatwright > wrote in
>> :
>>
>>>
>>> Last minute plans, as it's just the two of us for the holiday
>>> weekend...
>>>
>>> Today was a no-cook day as we had many errands and shopping to do.
>>> Hamburgers at a local joint for lunch, nothing special but always
>>> good. Late dinner was a take-out pizza from our favorite pizza
>>> joint.
>>> It's always excellent.
>>>
>>> We hit a butcher shop, a supermarket, and a farmer's market to pick
>>> up everything for the coming week.
>>>
>>> Tomorrow morning I'll bake an apple, cranberry, and walnut pie for
>>> dessert.
>>>
>>> Most of the time we use our gas grill, but tomorrow we'll grill our
>>> 1-pound ribeyes with charcoal on our small cast iron grill. We'll
>>> serve those with twice-baked potatoes with blue cheese in the mix,
>>> along with a platter of sliced local vine-ripened tomatoes,
>>> cucumbers, and cantaloup.
>>>
>>> Monday we'll grill locally made spicy hot sausage and german franks,
>>> served with potato salad, coleslaw, and baked beans. I will bake
>>> the beans tomorow and reheat for Monday.
>>>
>>> We also bought peaches to make fresh peach ice cream on Monday.
>>>
>>> That's more than any two people should eat!
>>>
>>
>> Mmmmm... Sounds good Wayne. I'm home alone so I'll probably make it
>> simple. I'll grill a peppered sirloin, grilled veggies and I'll have
>> fresh fruit for dessert and snacking on later.
>>
>> Off topic: I've been gone a month and my gardens are in shambles. The
>> SO tried his best but the heat is winning. Also he thought the
>> cilantro was a weed and pulled it out I've already been watering
>> since 5am this morning and I'm about 1/3 done. Sheesh, there are even
>> cracks in the ground.
>>
>> Michael
>>
>
> Good to see you back here, Michael! Sorry about your garden, but the
> heat can certainly get the upper hand. We were told you were taking a
> break from rfc for a bit, but didn't know you were actually going
> away. Where di you go?
>

I took a retreat in Southern Missouri. I was gone about a month. It was
R&R, food, horseback riding and a generally good time. What you been up
to?

Michael

On Sun 03 Jul 2005 08:22:35a, Dog3 wrote in rec.food.cooking:

> I took a retreat in Southern Missouri. I was gone about a month. It was
> R&R, food, horseback riding and a generally good time. What you been up
> to?
>
> Michael
>

That was probably the best possible thing you could have done. I'm sure the
change helped you to de-stress, and I'm really glad to hear that you've
gained some weight. I hope you're feeling much better!

As someone once said, things here have been "same shit, different day"!
Nothing really exciting, but nothing bad. We're still planning our new house
for a Fall move-in. It's relatively small (1800 s.f.) but certainly large
enough for the two of us, AND we'll be back in our own home again. We've
been renting a house for the past 2 years.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 3 Jul 2005 18:02:22 +0200, Wayne Boatwright
>As someone once said, things here have been "same shit, different day"!
>Nothing really exciting, but nothing bad. We're still planning our new house
>for a Fall move-in. It's relatively small (1800 s.f.) but certainly large
>enough for the two of us, AND we'll be back in our own home again. We've
>been renting a house for the past 2 years.

Where is your new house?

Next time I come through Phoenix, all the rfc folks there should meet
up.. Maybe we could do dinner out, or somethin'.....

I have been coming through Phoenix when I make a trip from CA, as I
hav friends there, and the newest Penzeys is there (they say it is
their largest store)...

Christine

On Sun 03 Jul 2005 01:50:09p, Christine Dabney wrote in rec.food.cooking:

> On 3 Jul 2005 18:02:22 +0200, Wayne Boatwright
>>As someone once said, things here have been "same shit, different day"!
>>Nothing really exciting, but nothing bad. We're still planning our new
>>house for a Fall move-in. It's relatively small (1800 s.f.) but
>>certainly large enough for the two of us, AND we'll be back in our own
>>home again. We've been renting a house for the past 2 years.
>
> Where is your new house?

Believe it or not, we're still negotiating the land. If all goes according
to plan we will be in East Mesa. If it doesn't, then the location may
change as well as our target date.

> Next time I come through Phoenix, all the rfc folks there should meet
> up.. Maybe we could do dinner out, or somethin'.....

That would be very nice!

> I have been coming through Phoenix when I make a trip from CA, as I
> hav friends there, and the newest Penzeys is there (they say it is
> their largest store)...

Hmm... I didn't even know the Penzeys store had opened yet, though I knew
it was planned.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 4 Jul 2005 00:20:28 +0200, Wayne Boatwright
>> I have been coming through Phoenix when I make a trip from CA, as I
>> hav friends there, and the newest Penzeys is there (they say it is
>> their largest store)...
>
>Hmm... I didn't even know the Penzeys store had opened yet, though I knew
>it was planned.

Yes, it has been open for a bit now... It is a really nice large
store...

On Hayden Road, on the left hand side of the street, as you head
north. It is hard to see if you are coming from that direction. I
forget the cross street.

Christine

On Sun 03 Jul 2005 04:17:00p, Christine Dabney wrote in rec.food.cooking:

> On 4 Jul 2005 00:20:28 +0200, Wayne Boatwright
>>> I have been coming through Phoenix when I make a trip from CA, as I
>>> hav friends there, and the newest Penzeys is there (they say it is
>>> their largest store)...
>>
>>Hmm... I didn't even know the Penzeys store had opened yet, though I
>>knew it was planned.
>
> Yes, it has been open for a bit now... It is a really nice large
> store...
>
> On Hayden Road, on the left hand side of the street, as you head
> north. It is hard to see if you are coming from that direction. I
> forget the cross street.
>
> Christine
>

Thanks, Christine. I'll hav to feed and water the horses and make the
journey up there. :-) I've let some of my supplies run low, and I'd much
rather go to the store than place an order.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 3 Jul 2005 11:13:30 +0200, Wayne Boatwright
> wrote:

<snip>

>* Exported from MasterCook *
>
> Fresh Peach Ice Cream

<snip>

I guess I'm just too stupid to live. In the recipe (snipped for
brevity), you reference "Double Cream" and "Single Cream." Would this
be heavy whipping cream and half and half or what?

And thanks for posting the recipe - the DH adores peach ice cream and
I haven't found a recipe I'm thrilled with yet.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sun 03 Jul 2005 06:25:37p, Terry Pulliam Burd wrote in rec.food.cooking:

> On 3 Jul 2005 11:13:30 +0200, Wayne Boatwright
> > wrote:
>
> <snip>
>
>>* Exported from MasterCook *
>>
>> Fresh Peach Ice Cream
>
> <snip>
>
> I guess I'm just too stupid to live. In the recipe (snipped for
> brevity), you reference "Double Cream" and "Single Cream." Would this
> be heavy whipping cream and half and half or what?

Yes, you are quite right and it being heavy whipping cream, but the
equivalent of "single cream" would be coffee cream. If you can't get it,
then half and half will do. I should have put both references in the
recipe. I posted it in response to Ophelia's request, who is in the UK
where double cream and single cream are the norm.

Sorry, Terry...

> And thanks for posting the recipe - the DH adores peach ice cream and
> I haven't found a recipe I'm thrilled with yet.

I hope both of you like this one as much as we do. FWIW, I often leave out
the amaretto, especially if the peaches are "wonderful". Without it, it is
a more pure peach flavor.

What I learned from my grandmother is if you want a lot peach flavor
(therefore a lot of peaches), you must compensate with much higher
butterfat for the richness and texture. Where in other ice creams part
milk will often do, it just doesn't work here.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 4 Jul 2005 01:56:09 +0200, Wayne Boatwright

>Thanks, Christine. I'll hav to feed and water the horses and make the
>journey up there. :-) I've let some of my supplies run low, and I'd much
>rather go to the store than place an order.

I warn you, take much more money than you think you will need... or
give yourself a bigger budget for their products.

Last time I was in there, I saw some stuff, that they must have just
started carrying. Needless to say, it was just what I wanted... I
have the bill to prove it.

Christine

On Mon 04 Jul 2005 07:20:02a, Christine Dabney wrote in rec.food.cooking:

> On 4 Jul 2005 01:56:09 +0200, Wayne Boatwright
>
>>Thanks, Christine. I'll hav to feed and water the horses and make the
>>journey up there. :-) I've let some of my supplies run low, and I'd much
>>rather go to the store than place an order.
>
> I warn you, take much more money than you think you will need... or
> give yourself a bigger budget for their products.
>
> Last time I was in there, I saw some stuff, that they must have just
> started carrying. Needless to say, it was just what I wanted... I
> have the bill to prove it.
>
> Christine
>

Good advice, Christine. Thanks!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Dog3 > wrote:

<whatever>

Yay! Michael's back!

serene

(serene) said:

> Dog3 > wrote:
>
> <whatever>
>
> Yay! Michael's back!

Cool! I have had very little quality time with my computer this weekend,
and I missed his return.

Hey Michael - I lost all of my e-mail addresses in a software crash. Wanna
drop me a note? Glad you're feeling better.

Carol

--
Coming at you live, from beautiful Lake Woebegon