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Updated June 25th, 2009
 Cooking
with Kristine Clark
It’s Just Peachy
Ice Cream
This time of the year is just
peachy. No, I mean it. This is the
perfect time of the year to enjoy
fresh and juicy peaches. They’re
available at every supermarket and
farmer’s markets, and they are spectacular.
 I’m always looking for ways to
create something mouth-watering
with the delectable orbs. Since I am
“dough challenged,” making a peach
pie is not an option for me. My pie
crusts generally turn out like frisbees,
aerodynamic but not flaky.
Fortunately, there are other ways to
enjoy them, both sweet and savory.
In my opinion, it’s hard to beat
peach ice cream, though.
My ice cream maker will get
quite a workout this summer. Scott
is not complaining and neither am I.
Peach ice cream was an easy choice
to make recently when picking a
dessert to cool us down after dinner.
There are many recipes for
peach ice cream, some in the French
custard style and some Philadelphia
style. Being basically lazy, I choose
the latter because it is simpler, doesn’t
require any cooking and is still
rich and creamy. The only thing that
takes some time is peeling and stoning
those fuzzy fruits. The rest of the
work is handled by the blender or
food processor and the ice cream
maker.
When making fresh peach ice
cream, it is important to use perfectly
ripe fruit that smells sweet. In
processing the peaches, I pureed
them to the consistency of chunky
applesauce and it was just right.
I must confess that I made the
peach ice cream exactly, as the
recipe suggested, with two cups of heavy cream. I showed no restraint.
You can, however, substitute halfand-
half or whole milk for the
heavy cream if you are more disciplined
than I. The texture won’t be
quite as silky, but it will still taste
great and you will feel virtuous.
This is another advantage of
Philadelphia style ice cream; it
doesn’t require the same precision as the custard style.
When the buzzer signaled the
ice cream was finished, I couldn’t
wait to transfer it to a freezer container
before I dug in. Delicious! It
was nearly impossible to wait until
after dinner to enjoy a bowl. Who
was it who said, “Life is unpredictable,
eat dessert first?” Whoever
it was, I agree. This is just peachy.
It’s Just Peachy
Ice Cream
Ingredients:
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5-6 medium, fresh peaches
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1 ½ cups granulated sugar
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1 cup whole milk
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2 cups heavy cream
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1 teaspoon pure vanilla extract
 Directions:
1. Peel and pit the peaches. Puree in food processor or blender.
2. In a large bowl, stir together sugar, milk and heavy cream until
sugar is thoroughly dissolved.
3. Stir in peach puree and vanilla.
4. Cover and chill for 2 hours or until very cold.
5. Place mixture in ice cream maker and process according to manufacturer’s
instructions.
Makes about 1 ½ quarts.
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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