Local Scoop 
Cafe Dupont creates a dreamy ice cream using Wright Dairy's cream.
By Jan Walsh
Photography by Beau Gustafson
Remember homemade ice cream? My "Pappy" made his homemade ice cream- even in winter months as we wrapped ourselves in my grandmother's handmade quilts. One bite of Cafe Dupont's ice cream brings back this memory and creates another.
“We’ve made ice cream with other creams, but the mouth-feel of this product is creamier, more flavorful and lingers longer on the palate than any other,” proprietor and executive chef, Chris Dupont describes. “I think this is due to the freshness and David Wright’s method of processing the cream. He is dedicated to creating a product from his own land. He takes care of his cows, his land and produces a full line of products including cream, yogurt and ice cream.”
The cows graze on the lush pastures of Canebrake Farm, where Wright Dairy’s cream is produced. And the cream is processed within two days of delivery to Cafe Dupont and sometimes the same day. Wright also delivers the cream himself. “I use Chilton County Peaches with Wright Dairy cream for Cafe Dupont’s homemade peach ice cream. All I need now is for him to add a chicken farm and bring me some eggs,” Dupont says.
Cafe Dupont’s Chilton County Peach Ice Cream Recipe
Ingredients:
2 cups sliced Chilton County peaches
2 tablespoons peach liqueur
1/8 cup brown sugar
2 tablespoons butter
1 quart Wright’s Dairy cream
1 cup sugar
12 egg yolks
Procedure:
Melt butter in a non-reactive saucepan. Add brown sugar and bring to boil. Add sliced peaches, stirring frequently until peaches are heated through and begin to break down. Add liqueur and cook for five more minutes. Pour into a wide, shallow container and chill for two hours or longer.
In a non-reactive pot, heat cream and sugar until they come to a boil. In a mixing bowl, whisk yolks until creamy. Slowly whisk in the hot cream a little at a time, while being careful not to curdle the eggs. When completely combined, place bowl in an ice bath and whisk until cool.