We are the Peach State. On New Years Eve we watch in fascination as the Peach drops while counting down to zero.  There are at least 40 Peachtree streets in Atlanta alone. The ubiquitous Peach is all over the state of Georgia. I like the Peach for those reasons and for a variety of health reasons. If you want to eat a delicious, succulent and healthy fruit, the Peach is your fruit of choice. Peach harvest is at the peak production right now. Fresh Georgia peaches are available only 16 weeks each year, from mid-May to August. The time to enjoy them is now!  Here are some fast Peach facts:

• Georgia peaches are virtually fat free. A medium size peach contains less than one gram of fat.
• Georgia peaches are naturally sodium free.
• Georgia peaches have no cholesterol.
• Georgia peaches are a low calorie snack. A medium size peach contains only 40 calories.
• Georgia peaches contain vitamin A which helps us see in dim light.
• Georgia peaches are considered a good source of fiber. The skin of a peach provides both roughage and fiber.

This enticing Georgia Peach Ice Cream recipe is the absolute summer treat for both young and old!

Georgia Peach Ice Cream

4 cups whole milk

2 cups half-and-half

1 (5-ounce) can sweetened condensed milk

1 cup sugar

2 teaspoons pure vanilla extract

12 ripe peaches, pitted and chopped

1 cup sugar

1. Combine 2 cups milk, the half-and-half, condensed milk, sugar and vanilla.

2. Place in a blender and puree until smooth and well combined.

3. Add remaining 2 cups milk. Refrigerate overnight.

4. In another container, mix the peaches and sugar and refrigerate overnight.

5. When ready to freeze the ice cream, combine the milk mixture with the peaches.

6. Place in an ice cream freezer and freeze according to manufacturer's directions 30 to 35 minutes until creamy and smooth.

Makes 1 gallon.

Calories per (1 / 2-cup) serving:

118 calories;

24 percent calories from fat;

3 grams total fat;

2 grams saturated fat;

10 milligrams cholesterol;

21 grams carbohydrates, .7 grams total fiber;

17 grams total sugars;

20 grams net carbohydrates;

2 grams protein;

24 milligrams sodium;

Recipe adapted from the Kitchen farm stand in Dahlonega, Ga. and published in the Florida Sun-Sentinel 7/30/09.

Photo courtesy of Taste of Home Magazine.

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