When I was a little girl I used to spend chunks of the summer on my aunts’ farms in Central Illinois. One of them had three peach trees in the yard. In my taste memory they were the best peaches I have ever eaten. Peaches are my favorite summer fruit. I remember picking the fruit from the low-hanging branches and eating them out of hand after a quick wash at the pump. Sometimes I’d help Aunt June make a cobbler or pie, but most often we’d have them for dessert as a topping for her delicious vanilla ice cream. <br /> <br />These days the organic Jersey peaches from Oak Grove Plantation in Pittstown, NJ remind me of those great peaches on the farm, and Fresh Peach Ice Cream combines two of my favorite foods. This recipe is different because it does not call for a cooked custard. <br />My smarty-pants trick for the peachy-est tasting ice cream is to take the time to macerate the peaches in lemon juice before you make the ice cream.

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