To celebrate Summer Fest, food writer Charmian Christie and I have decided to swap guests posts on a topic we both love: peaches! And how convenient is it that it just happens to coincide with Summer Fest’s fruit theme? Wow, you’d almost think we planned it this way.
My post for Christie’s Corner talks about making peach freezer jam, one of the easiest possible ways to preserve your lovely summer fruits. Be sure to check it out!
We don’t know each other, but I’m Charmian Christie of Christie’s Corner. Like Stephanie, I’m a food writer who loves fresh ingredients and delicious food. Because I know Stephanie is into fresh, gluten-free, healthy recipes, this ice cream is gluten-free and features fresh from the orchard peaches. How healthy is it? Well, two out of three ain’t bad.
Peaches and Cream, the Perfect Summer Combination
Peaches and cream go together in a way I’m sure Nature intended when she was busy creating fruit and bovines. I never, NEVER order peach ice cream at the cone shop for fear of artificial flavours making their way into the mix. As a result, I haven’t had peach ice cream in years.
But I have a $112 ice cream maker sitting in the cupboard just begging to be used and the peaches have begun to roll in. So, with a bounty on hand and a small appliance needing to earn its keep, I made my first ever batch of peach ice cream.
Not bad for a first try. Not bad. I had a barbecue this past weekend and we ate ice-cold scoops of peach ice cream on homemade peach pie. I made the ice cream the night before and while it was good that day of the barbecue, it was even better the day after. Perhaps the peaches had a chance to settle into the cream? Who knows, but it was very, very good.
So if you have fresh, RIPE peaches (not the hard ones that look pretty and have less flavour than the branch they sprung from), this is a simple recipe you will want to pile high in your bowl.
I found the original recipe for this a touch on the icy side. Without eggs it isn’t as silky as French ice cream, so substitute some peach schnapps for 1 tbsp of the water if you have it on hand. Liqueurs soften ice cream, but don’t add too much or it won’t set.
Tempted? If so, put the ice cream drum in the freezer and pinch the peaches until you find the four ripest of the bunch. This is what summer should taste like.
- 4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
- ¼ cup water
- ¼ cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
- ⅔ cup white sugar
- 1 cup whipping cream (35% fat)
- ½ cup sour cream (full fat)
- ½ tsp vanilla
- ¼ tsp lemon juice
- Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
- Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
- When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
- Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
- Churn in an ice cream maker according to manufacturer’s instructions.
- Eat with gusto.
And that’s all there is to homemade peach ice cream. Thanks for having me guest post, Stephanie. I can’t help but think your peach freezer jam would make a perfect topping for this recipe.