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
Flaky buttermilk drop biscuits, creamy potato and sausage casserole, and soul-warming chicken and cabbage soup were among your favorite recipes in January. Find out what else made the list.
For only three days each week, a former hosiery mill building in the foothills becomes a barbecue destination powered by a hardworking family.
When demand for tobacco and cotton diminished, this one-square-mile Halifax County town followed suit. Now, one couple is revitalizing Littleton into a lively location once more.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
