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.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
