Sultry, sweet and bursting with summertime flavor, when the temperature climbs, there’s nothing more beguiling than a bowl of homemade peach ice cream. Evidently, people have felt this way for years. According to The Virginia Housewife, an 1824 cookbook by Mary Randolph, the recipe for this peachy delight (known at the time as Peach Cream) went as follows:

“Get some fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it.”

Can you say, “yum”? We certainly can, which is why we concocted this exceptional herb and fruit blend to capture the character of Mary Randolph’s original recipe. A sumptuous mix of dried peaches, apples and assorted flowers, each sip is like a loving spoonful of chilled peachy cream. We love this one served hot to alongside real peach ice cream, or sweetened and poured over ice with a slice of peach as garnish. Either way, this one has “more please” written all over it.