skip to content
Frozen desserts and sweet memories go hand in hand, so this month we asked cookbook author and food writer Lisa Fain, a seventh-generation Texan living in New York, to share a few “frosty” Texas memories. Fain, who pens the Homesick Texan blog, recalls Fourth of July parties centered around ice cream: “Dad would make a large batch of homemade vanilla ice cream, and Mom would make her hot fudge sauce. The two together were my favorite treat, and I looked forward to those summertime sundaes all year long.”
Another sweet memory from Fain is the chocolate pie made by her grandmother, Jean Jernigan, a longtime member of Grayson-Collin Electric Cooperative. “She’s been known to freeze it, which makes it taste like a chocolate popsicle,” says Fain. Her reflections and recipes can be found at homesicktexan.com or in one of her cookbooks, “The Homesick Texan Cookbook” (Hyperion, 2011), and her most recent, “The Homesick Texan’s Family Table: Lone Star Cooking from My Kitchen to Yours” (Ten Speed Press, 2014).
In keeping with our cool and refreshing theme, here is her recipe for The Homesick Texan’s Peach Ice Cream.
2 cups sliced, peeled peaches
1 cup granulated sugar, divided
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 cup heavy cream
2 cups half-and-half
1/4 cup packed brown sugar
4 egg yolks
1 teaspoon vanilla extract
Servings: 8. Serving size: 4 ounces. Per serving: 349 calories, 4.13 g protein, 19.27 g fat, 39.61 g carbohydrates, .68 g dietary fiber, 42 mg sodium, 35.19 g sugars, 155 mg cholesterol