The Hand that Rocks the Ladle (26 page)

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(For crank-type freezer)

1 cup sugar

½ teaspoon salt

6 egg yolks

2 cups whole milk

2 cups heavy cream

½ teaspoon vanilla

1 pint peach pulp, or four ripe peaches, peeled and mashed

Mix sugar, salt, and egg yolks. Slowly add milk. Cook in top of double boiler until bubbles appear around edge of pot. Allow to cool before adding cream, vanilla, and fruit.

Pour mixture into freezer can. Replace dasher, cover can, and adjust crank. Place can in tub. Fill freezer one-third full of ice. Add layer of salt, and then ice, alternating until full. Use six parts ice to one part rock salt. Turn crank until it becomes difficult. Pour off meltwater. Remove lid and pack mixture down in can. Repack with ice and salt and allow to sit for two hours.

P.S. No babies, either real or imaginary, were harmed during the writing of this book.

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If my slothful, slovenly sister can make these, anyone can.

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This is a simple dish with as many variations as there have been men in my sister’s life. For a heart-smart low-fat version use only the potatoes, cabbage, and onion. Fry in olive oil.