Posts Tagged by ice cream
|July 5, 2017||Filled under Frozen Treats|
If you haven’t had a fresh Georgia peach, right off the tree, you’re missing out. Wait…if you haven’t had peach ice cream made from fresh peaches right off the tree, you’re really missing out!
I have an affinity for almost anything peach. Every year we make the pilgrimage to peach country here in Georgia and visit Dickey Farms, not only for their beautiful peaches, syrups and other goodies, but for the peach ice cream.
Aside from just eating them fresh, we typically make the same three or four recipes each time we bring home a case of peaches. The first one is this absolutely fabulous Peach Cobbler or some variation like Peach Blackberry Cobbler, next is a creamy, delicious Peach Soup, and third, we put them up in jars so we’ll have them during the winter. This peach season, however, we’re in the middle of a kitchen renovation that’s taking way too long. We have no stove, sink, microwave, or even counters for that matter.
So, none of the baked goodies were happening this year, nor was any sort of canning. Craving the taste of Dickey Farms peach ice cream, I researched a bunch of ice cream recipes that didn’t require that I cook the base. While a custard-based ice cream has its merits, this simple no-cook peach ice cream base creates the greatest bowl of heaven and I’d say it rivals Dickey Farms.
It all starts with the peaches…4-5 cups (6-ish peaches.) Then simply add brown and white sugars, vanilla and almond extract, a pinch of salt and some lemon juice.
Stir it together and let the peaches macerate a bit. Once the sugars have dissolved, break down the peaches with an immersion blender, regular blender or food processor. Leave some chunks.
Add heavy cream, stir and freeze. I have an old fashioned crank machine and one with a motor, but I got a super simple electric ice cream machine for Christmas and I love, love, love it! Y’all, there are only two options on this thing…ON or OFF. Right up my alley!
Transfer the ice cream to a container, pop it in the freezer for a couple more hours, and you’re good to go!
Homemade Peach Ice Cream
4-5 cups peaches, peeled and rough diced
1 cup brown sugar, light or dark
3/4 c. granulated sugar (less if your peaches are extra sweet)
juice of half a lemon
2 teaspoons vanilla extract
1 teaspoon almond extract
pinch of salt
2 cups heavy cream (half & half is ok)
- In a bowl, combine the peaches, sugars, lemon juice and extracts. Mix well and set aside to macerate.
- When the sugars are dissolved (at least 20 minutes), use an immersion blender to break down the peaches a little, leave some chunks. You can also use a regular blender, food processor or even a potato masher. Pour in the heavy cream and mix by hand to combine.
- Chill for at least a couple of hours, overnight is better.
- Use your ice cream machine according to its instructions to churned the mixture.
- When it’s finished, put it into a freezer-safe container and freeze for a couple more hours before serving.
Makes about 1 1/2 quarts.
Before the final freeze (step 5), fold in pieces of piece crust or shortbread cookies. Tastes like the best peach cobbler you’ve ever had!
For a super healthy, non-dairy version, simple blend equal parts partially frozen chopped peaches, a little lemon juice and frozen bananas. Fold in a few blueberries or chopped strawberries, if you like. I will never turn my nose down at this. It’s creamy and tastes so decadent.
|October 28, 2015||Filled under Frozen Treats|
Kraft is so clever! The ice cream inside the cake stays frozen while the s’mores topping toasts golden brown.
Prep Time: 30 min.
Total Time: 5 hr. 12 min.
Servings: 10-12 servings
- 14 graham crackers, divided
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 1 container (1-3/4 qt.) chocolate ice cream, softened
- 1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
- 2 Tbsp. milk
- Heat oven to 325°F.
- Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.
- Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.
- Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.
- Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.
Celebrate your next special occasion with this delicious ice cream cake that features flavors of the campfire classic. And as a bonus, it makes enough to serve a crowd.
Prepare using vanilla ice cream – or try it with your family’s favorite!