Here is the recipe for the peach smoothies that Steve & Sherry were making in 2002:
2 1/2 large or 3 medium, ripe, pitted, peeled peaches,
with fibrous core removed.
1 tsp vanilla
1/2 cup sugar
1/2 cup milk
3/4 cup ice cream
1 1/2 cups cubed ice. (about 8-10 cubes)
I like to put the fruit in first, then the rest of
the ingredients in any order. Blend at highest setting
for 15 seconds. Stop, stir, and repeat until the entire
mixture turns over well in the blender for 15-20 seconds.
The idea is to ensure that all the ice cubes are
pulverized. No need to stir the last time. Serve
immediately and make sure Papa gets one. Yum-O!
Serves about 6.
When we made these at the Sorensen reunion, we used ripe O'Henry peaches, and we were being generous with the ice cream and maybe the ice. If you want to be a health-fooder I suppose you could reduce or drop the sugar. In fact, you can be fairly approximate about the whole thing as long as there is enough fruit to present its flavor.
I suppose you could substitute about any fruit. One of these days we'll have to measure out the fruit more carefully and make a more official recipe.
We started making peach smoothies when we finished canning (bottling) peaches in 2002. After putting up 111 quarts, we had enough, but there was still some fruit left. So I attempted to adapt an old recipe, and it turned out well enough that we even served it at a few other occaisions.
The original recipe was based on frozen juice concentrate, and came to me from Carmelina Patton, whose husband Frank was one of the key engineers for the Grand Coolee Dam and some other well-known projects. Frank also worked in some diplomatic capacity for the Kennedy and Nixon administrations. The Pattons have now both passed on. Our orignal adaptation of Mrs. Patton's recipe is very similar to that found at recipeplace.com and other places. Here is that original adaptation:
1/2 cup (1/2 6 oz. can) frozen juice concentrate
1/2 cup ice cream
1/2 cup milk
1/4 cup sugar
1/2 teaspoon vanilla
6 ice cubes