The menu for tomorrow's party:

cold fried chicken
veggie kabobs with some sort of veggie protein (tofu or seitan or tempeh)
pulled pork and homemade rolls for sandwiches
corn on the cob
potato salad
macaroni salad
watermelon
lemonade
iced tea (sweet and un)
peach cobbler
homemade ice cream

I'm planning to make the chicken, salads, lemonade, and ice cream today
(to be frozen tomorrow). Here are the ice creams I plan to make:

Plain vanilla;
Green tea (just a plain vanilla recipe with some matcha powder thrown
in, but not as much matcha as last time; that stuff was STRONG);
and then these two:

From http://tartelette.blogspot.com/2007/...ice-cream.html

Peach Ice Cream, adapted from Cuisine at Home (thanks Lisa for my
birthday present!)

Makes 5 cups

2 cups fresh peaches, skinned, pitted and diced
1/4 sugar
1 tsp. lemon juice
4 egg yolks
3/4 cup sugar
1 1/2 cups whole milk
1 cup heavy cream
1 vanilla bean, split in half or 1 tsp. pure vanilla extract

Macerate the peaches with the lemon juice in a saucepan with the lemon
juice and sugar for about 10 minutes or until syrupy. Simmer over medium
heat until the peaches are soft for about 5 minutes. Let cool completely.
Whisk the egg yolks with the sugar until thick and pale. In the
meantime, heat the milk, cream and vanilla bean until steam rises.
Gradually add the hot cream to the egg yolks, whisking constantly to
prevent them from scrambling. Pour the mixture back into the saucepan
and cook over medium heat until the cream coats the back of a spoon, 5
to 8 minutes.
Strain the cream and let cool completely. Stir in the peaches. At that
point I used an hand-held mixer to puree some of the peaches and leave
chunks into the base. Churn the mixture in an ice cream maer according
to manufacturer's instructions. Transfer to a container and freeze until
firm.



From http://www.joyofbaking.com/ChocolateIceCream.html

Chocolate ice cream

Recipe:

2 cups (480 ml) half-and-half

1/3 cup plus 2 tablespoons (50 grams) unsweetened cocoa powder

1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract

2 ounces (55 grams) semisweet chocolate, chopped

4 large egg yolks

1/2 cup (100 grams) granulated white sugar

Note: Half and Half cream is a mixture of cream and whole milk and
contains 10 - 12% butterfat.

In a small saucepan gradually whisk together the half and half and the
cocoa powder until it is a smooth paste. Place over medium-high heat
and bring the half-and-half cocoa mixture and the vanilla bean (if
using) to the scalding point (the milk begins to foam up). Remove from
heat, take out the vanilla bean and scrape the seeds from the bean with
the back of a knife, and mix the seeds back into the half-and-half. Add
the chopped chocolate and stir until the chocolate has completely melted
and is smooth.

Meanwhile in a stainless steel bowl beat the egg yolks and sugar until
light and fluffy (about two minutes). You can do this with a wire whisk
or I like to use a hand mixer. Gradually pour the scalding half-and-half
mixture into the whipped egg yolk mixture, making sure you keep whisking
constantly so the eggs don't curdle. If any lumps do form, strain the
mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring
constantly with a wooden spoon, cook until the custard thickens enough
that it coats the back of a spoon (170 degrees F) (77 degrees C). The
term 'coat a spoon' is a technique used mainly as a way to test when an
egg-based custard or sauce is done. A spoon, usually wooden, is placed
in the custard and, when the spoon is raised, the film of custard on the
back of the spoon will stay in place even when you draw a line with your
finger through the middle of the custard.

Immediately remove the custard from the heat and continue to stir the
custard for a few minutes so it does not overcook. At this point stir in
the vanilla extract, if using. Cover and let cool to room temperature
and then refrigerate the custard until it is completely cold (several
hours but preferably overnight).

Transfer the cold custard to the container of your ice cream machine and
process according to the manufacturer's instructions. Once made,
transfer the ice cream to a chilled container and store in the freezer.
If the ice cream becomes too hard place in the refrigerator for about 30
minutes before serving so it can soften.