Growing up on a dairy farm, milk was always at the center of our table. Our mornings started early, setting out at dawn in our rubber boots to bring in the cows from their pasture to milk. My dad would assist with his cow call of “come boss, come boss.” After the milking was done we would take pitchers and dip them into the sweet creamy milk that had accumulated in the bulk tank and take them to our mother who would have breakfast ready and waiting. This action would be repeated at night time, before supper. Since then, I have always had a special affection for dairy cows. On a recent trip, driving through Wisconsin and Michigan, the heart of dairy country, I noticed a lot of “LOCAL ICE CREAM” signs, but I didn’t see many outdoor cows. Hmmm, where were the cows and were was the milk coming from? Flying back home from Green Bay to Rapid City, I had the window seat. From the air I could see farms more clearly. Most were corn fields and many had big, long, metal barns. There were a lot of big, long, metal barns. Aha, they have switched to indoor cows. Poor cows I thought, as the fond memories of walking pastures filled with cows entered my mind. But there is good news, there are dairy farmers that still maintain sustainable practices. The most widely available, sustainable dairy products are offered by Organic Valley, which is a coalition of small farmers that care about the environment, their animals, and providing us with a delicious, healthy product. In celebration of our finale dog days of summer and in appreciation of the sustainable dairy farmer, here is my recipe for homemade Peach Ice Cream! Enjoy! HOMEMADE PEACH ICE CREAM A juicy peach is so delicious by its self, I often feel guilty if I try to turn it into something else. The best non-overpowering accompaniment is cream. As with any dish, if you start with great ingredients, you are most likely to get a great tasting product. So, look for ripe peaches, quality organic cream and real cane sugar. A taste of summer in every bite! Ingredients: 1½ – pound peaches, peeled and pitted ½ – cup sugar 1 – 14 ounce can organic sweetened condensed milk 1 – cup organic half and half ¼ – teaspoon vanilla ½ – teaspoon salt 1 – cup organic cream 2 – cups peaches, chopped Preparation: Puree peaches, sugar and sweetened milk in blender. Add half & half, vanilla and salt, and flash process to incorporate. Add whipping cream and flash process. Pour cream mixture into bowl and place in freezer, stirring occasionally until very cold. Pour cream into ice cream maker and make ice cream according to manufactures instructions or until set. When ice cream becomes thick, but not fully set add chopped peaches. Scoop Ice cream into bowl and place in freezer, stirring occasionally until firm.