With shelves filled with various cookbooks, aprons hanging on hooks on the wall, and cookies sitting on the counter waiting to be eaten, the Locher family's kitchen is a place where memories are made and shared.

Ronda Locher, 46, known by her friends and family for her signature biscuits - light and fluffy with a hint of butter - can usually be found in the kitchen. But as the heat of the Imperial Valley rolls in during summer, Locher said she spends much less time the kitchen.

"I don't bake very much during the summertime, we try to keep the kitchen and the house cooler and instead go outside and use the grill."

But what truly stands out as the treat of the summer for the Locher family is their homemade peach ice cream. "I love the peach ice cream, it is so light and fresh tasting," said Megan, 22, Locher's daughter.

As temperatures reach 115 degrees, the Lochers say homemade ice cream is the perfect treat to help them cool off. When asked about the uncommon peach flavor, Locher said, "It's dad's favorite."

The tradition of making ice cream started when Locher would visited her grandparents in the Imperial Valley as a young girl. "I can remember coming down to visit for the 4th of July and my grandfather had the old crank machine. I would sit on top of the ice maker and crank the machine," Locher said.

Now the grandmother of five, Locher is still making the homemade peach ice cream - albeit with an electric ice cream maker.

She's passed the family tradition to her daughters. The kitchen rings with laughter and storytelling as the Locher girls make the treat. One person is in charge of boiling the peaches as another mixes the cream.

"I can remember helping my mom make the ice cream as a young girl," said Megan. "It was always fun being in the kitchen with my mom and sisters whipping up some of our favorite summer dessert."

Peach Ice Cream Recipe:

Ingredients:

1 cup milk

½ cup sugar

¼ teaspoon salt

3 egg yolks, beaten

1 tablespoon vanilla

2 cup whipping cream

4-5 large peaches

For Peaches

Boil water in a large pot. Add peaches and boil until skin begins to soften. Transfer peaches to cold water and skin should fall off. Smash up the skinless peaches.

For Ice Cream

Mix sugar, salt, milk, and egg yolks in 2-quart saucepan. Heat to just boiling over medium heat, stirring constantly. Pour into bowl. Cover and refrigerate about 2 hours or until cold. Stir in vanilla and whipping cream. Add peaches. Pour into ice-cream freezer. Freeze according to manufacturer's directions.

Yield: 1 quart.