Saveur

Photo: Michael Piazza

MAKES ABOUT 1 QUART

This recipe is an adaptation of the one we received while visiting a small Alabama town during the heat of summer.

1 cup sugar
2⁄3 cup evaporated milk
1 1⁄2 cups whole milk
2 eggs
1 large peach, pitted, skinned,
   and puréed
1⁄2 cup peach soda, preferably Nehi
Pinch of salt

1. Put sugar, evaporated milk, 1⁄2 cup of the whole milk, and eggs into a medium saucepan and whisk until well combined. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large bowl and set aside to let cool.

2. Once mixture has cooled, add puréed peach, peach soda, remaining whole milk, and a pinch of salt and stir well to combine.

3. Pour mixture into an ice cream maker and process according to the manufacturer's directions. Transfer ice cream to a sealable freezer-safe container and freeze.

This article was first published in Saveur in Issue #94