Grammy and Grandaddy had a scrawny peach tree in the backyard. In the hot Kansas City summer, the peaches ripened just in time for the Fourth of July – so when the time came for the family picnic, Grandaddy brought the ice cream freezer up from the basement and picked half a dozen peaches for Grammy. She peeled and chopped them, then mixed them in with the ice cream base. Then Grandaddy carried the base out to the patio, poured it into the ice cream freezer, and the dads took turns cranking until it was ready.

Until  you taste it, you cannot imagine how deliriously wonderful it is – ice cream made from scratch with peaches picked off the tree earlier on a hot summer day. Of course she made this with regular eggs – but because this recipe does not call for the eggs to be cooked into a custard base, we now have to substitute pasteurized eggs.

• Liquid pasteurized egg to equal 4 large eggs
• 6 cups whole or 2% milk
• 2 ¼ cups sugar
• 2 cans evaporated milk
• 5 teaspoons vanilla
• ¼ teaspoon salt

Mix ingredients together and crank in ice cream freezer until frozen. Cover with ice and let ripen for 15-20 minutes before serving. Makes 4 quarts.