TEXAS HAS A festival for every critter and occasion, from the Clute Mosquito Festival (complete with a mosquito calling contest) to the Bertram Oatmeal Festival, which, btw, does not have a queen, but they do have a contest for a title called “Ms. Bag,” for women over the age of 55.
The Stonewall Peach Jamboree, while it has no Ms. Bag, is my favorite, even though it falls on Father’s Day, my Mama’s birthday and of course, the US Open (which is A-Okay with me but annoys the hell out of Chap), is my favorite festival of the year.
There is of course, a queen . . .
And a parade . . .
And a rodeo . . .
And mutton bustin’
And peach pit spittin’
and peaches, peaches, peaches
Which, of course, leads to peeling and peeling and peeling . . .
Which leads to the World’s Best Fredericksburg Peach Ice Cream!
What You Need:
- 6 eggs, beaten
- 3 1/2 cups white sugar
- 6 cups of fresh peaches (pitted and chopped of course)
- 4 cups heavy cream
- 2 cups half-and-half cream
- 2 teaspoons vanilla extract (I grind up a vanilla bean, too, but that’s just me)
- 3/4 teaspoon Kosher salt
Roll Up Your Sleeves:
The step that will take all your time is the peach peeling–
- In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir the puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well (I keep a cup and a half out of the puree and chunk in a couple of cups of big chunks of peaches because we like peach chunks)
- Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.
- Try to get your mind of the ice cream freezer ’cause if you keep checking it it’s never going to freeze.
- Start on your next batch, because it doesn’t last . . .