This recipe was published in 1928 by Mrs. S.R. Dull, a cooking school instructor and the former editor of the home economics page of the Atlanta Journal. At Atlanta’s iconic Swan House, built in 1928 for Mr. and Mrs. Edward Hamilton Inman, heirs to a cotton-merchandising fortune, ice cream was often on the dessert menu. The family kept cows on the property, which meant plenty of fresh milk and cream.
Swan House Peach Ice Cream
Yield: Serves 12
Ingredients
1 quart peaches, peeled and mashed in a bowl
3 cups sugar, divided
4 cups whipping cream
1 tbsp. vanilla extract
Preparation
- Add 2 cups of sugar to mashed peaches; mix gently. Chill in the refrigerator.
- Combine the cream and the vanilla and 1 cup of sugar in a bowl; mix well. Pour into the ice cream freezer container. Freeze until partially firm using the manufacturer’s instructions. Fold in the peach mixture. Freeze until firm enough to pack.
Recipe from the Swan Coach House in Atlanta, Georgia