With the arrival of spring, and summer close behind, it’s definitely the time to pull out the ice cream maker.

Personally, I wish people would make homemade ice cream like it was made when I was growing up, but who has the time and who still has an old-fashioned ice cream freezer?

I guess we are a little spoiled now with all the easy-to-use ice cream makers. But however it is made, homemade ice cream is my No. 1 dessert.

As I think back, I remember the old hand-cranked freezers. After mother had mixed her delicious ice cream, she poured it into the canister and put the top on it. She then started layering ice and ice cream salt all the way to the top. She had to be sure that she used a lot of the ice cream salt because that is important in the freezing process. This had to be replaced as the ice melted. Family members would take turns with the cranking. This wasn’t too bad until the ice cream started getting firm. Then they would place a folded quilt on top, and I got to sit on it while some of the family took turns cranking until the ice cream was so firm that no further cranking was needed.

While looking through some ice cream recipes, I found the following Peach and Toasted Pecan Ice Cream in “Scooped” by Southern Living. I like both of these flavors, but never thought of putting them together in ice cream.

Years ago I made some ice cream with a Hawaiian flavor. My Pineapple Coconut Ice Cream makes you feel like you are sitting on the beach enjoying a scoop of “Hawaiian Delight.”


3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon table salt

2 cups milk

1 cup heavy whipping cream

1 large egg yolk

1 1/2 teaspoon vanilla bean paste or vanilla extract

1 cup peeled and coarsely chopped peaches

2 tablespoons light corn syrup

1 1/2 tablespoons butter

1 cup coarsely chopped pecans

1/4 teaspoon Kosher salt

Whisk together first 3 ingredients in large, heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly; whisk in vanilla. Cool completely (about 1 hour) stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash and cool 30 minutes. Stir peach mixture into cooled cream mixture. Place plastic wrap directly on custard to prevent a film from forming, and chill 8 to 24 hours. Meanwhile, melt butter in a small skillet over medium heat; add pecans and cook, stirring constantly, 8 to 9 minutes until toasted. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely. Pour chilled custard into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer’s instructions. After ice cream is finished churning, stir in pecan mixture. Freeze in an airtight container at least 1 hour before serving.


1 qt. half and half

1 (16 oz.) can cream of coconut

1 (20 oz.) can crushed pineapple in heavy syrup

1 cup sugar

1 1/2 teaspoon vanilla extract

3 to 4 cups milk to fill canister

Combine first 5 ingredients and mix well. Pour into canister and then add enough milk to level given with your ice cream maker. Proceed according to directions given with your ice cream maker.

— Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.