Posts Tagged by peach
|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 up at this. It’s creamy and tastes so decadent.
|July 21, 2014||Filled under Pies and Cobblers|
With peaches at their peak, this is the best time of year to whip up a Fresh Peach Cobbler! This recipe originated at the Louisiana Peach Festival in Ruston, Louisiana and was the Grand Champion back in the 1970’s. It’s been a favorite of my family for decades and I’m confident you’ll love it, too.
Fresh Peach Cobbler
8-9 peaches or 6 generous cups, peeled and sliced
1/2 cup of water
1-1/4 cups sugar
2 tablespoons flour
pinch of salt
1/2 cup butter or margarine, melted
Directions for filling:
- Cook peaches and water over medium heat until tender.
- Mix flour, salt and sugar. Add to peaches.
- Continue to cook and stir until mixture has thickened slightly – about 5 minutes.
- Remove from heat to cool slightly while making the pastry.
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
4 tablespoons cold milk
- Blend flour salt and shortening using a pastry cutter or a fork until it reaches a course meal texture. Add milk and knead just until blended and the dough holds together. Chill for 30 minutes.
- Roll out the dough on a floured surface to approximately 1/8 – 1/4 inch thick. Cut into long 1/2 inch wide strips.
3. Pour half of the filling mixture into a greased 9×13 baking dish. Lay just under half of the pastry strips across the top of the filling. (These strips can be cut and placed more evenly if you’re making this cobbler to take somewhere. This random arrangement is for family at home!)
4. Top with remaining half of filling. Use the rest of the strips to form a lattice-type layer or simply arrange them as desired
5. Before baking, if desired, brush the pastry with an egg wash (1 egg beaten with 1 t. water) and/or sprinkle of granulated sugar.
6. Bake at 350 degrees for 40-45 minutes until crust is golden and filling is bubbling.
7. Serve warm with heavy cream, ice cream, whipped topping or whipped cream.