Dip each peach in boiling water to remove skins. Slice peaches, and toss with the sugar in a medium bowl. Set aside.
Mix together the pudding, condensed milk, cream, and whole milk in a heavy-bottomed saucepan. Beat the eggs in a separate bowl, and add to the milk mixture. Cook slowly until the mixture barely coats the back of a wooden spoon. Remove from heat, and stir in the peaches. Freeze in ice cream maker according to the manufacturer’s instructions.
This recipe comes from Sugar Pie & Jelly Roll by Robbin Gourley (Algonquin Books of Chapel Hill, 2000) and first appeared in the August 2002 issue.
print it
From fossil pits to a helicopter simulator, the littlest Carolinians will discover wonder at these one-of-a-kind museum exhibits across the state.
Don’t just drink your Cheerwine — eat it, too! From cakes to pies to cocktails, you can incorporate this crimson Tar Heel treasure into your next kitchen creation.
Local NC Cooperative Extension experts preserve cherished recipes and introduce kids to the thrill of summer camp — and that’s just a taste of what they provide to their communities.
One of our state’s most common fishes has a rare talent. In the fresh, clear waterways of the mountains and Piedmont, bluehead chubs build nests for their young, stone by tiny stone.
