Summer Saturday

Yesterday was the first Saturday we've all been just hanging out at home in a long time. We busted out the baby pool in the morning!

In my head, this was going to be a sunny, refreshing water experience. It was instead shady in our backyard and that water was COLD!!! It was the babies' first baby pool experience...

And they were fans.

Once the little girls and I got out of the way, the party really got cranking. I like this picture because Jake looks like a) Lucy stomping grapes and b) he might do an AFV move and fall out of the pool.

Jake and I made a pact a few weeks ago that we would make homemade peach ice cream the first week our farmers market carried peaches. It worked out perfectly that peaches showed up this week, because we were able to celebrate Friday's very successful first summer orientation day!

This peach ice cream was from my Aunt Boo's cookbook and is THE BEST PEACH ICE CREAM EVER. It is so good that if it were not already on public record, I would make it and not give out the recipe so I could just know that I personally hold the recipe for world's best peach ice cream. Since it is already out in the public, I will share the recipe so that you, too, can experience perfection.

Peach Ice Cream

4 c peeled, diced peaches

1/2 c sugar

4 cups half and half (don't shoot me, but I did use fat free, and it was still divine)

5 eggs, beaten

2 (14 oz) cans sweetened condensed milk (again, used fat free)

1 1/2 c milk

1 T vanilla

1/2 tsp salt

Combine peaches and sugar in large bowl; stir well. Combine half and half and eggs in a large saucepan, stirring with whisk until blended. Cook over med-high heat, stirring constantly, 10 min or until mixture is thick enough to coat a spo

on (do not boil). Remove from heat and let cool. Stir in sweetened condensed milk, milk, vanilla, and salt. Stir custard into peach mixture, and pour into mixing can of a 5 qt ice cream freezer. Freeze according to instructions. Makes 3 1/2 quarts.