peach

Homemade Peach Ice Cream

Homemade Peach Ice Cream

Homemade Peach Ice Cream

I love peaches. For me, peaches always mean summer. It is too early for local peaches around here, but I found some at a produce market recently. They were nearly ripe already, so I put them in a brown paper bag to help them finish ripening. A few days later, I have a bunch of super tasty, juicy peaches. Since it is going to be unseasonably warm for the next week, I decided to use some to make ice cream.  I added some vanilla and orange zest for some extra flavor- but mostly just plenty of peaches.

 

Homemade Peach Ice Cream

3-4 ripe peaches

2 c. half and half

1 c. sugar, or to taste

1 T. vanilla

1 T.  orange zest

Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.

Homemade Peach Brandy

Homemade Peach Brandy

Homemade Peach Brandy

I like to think of making flavored brandy and other liqueurs as just one more type of food preservation. I make jams and jelly with seasonal fruit, so why not preserve some of Summer’s bounty in alcohol?  Peach brandy is one of my favorites. Pretty simple, really. Just combine peaches with brandy and allow the mixture to steep. Once enough time had passed, drain out the fruit. After straining out the fruit I also filter the brandy through either coffee filters or cheesecloth to get it nice and clear. Sweetening is optional. Poured into pretty bottles, they can make fun gifts, too.

 

 

Peach Brandy

10 medium sized ripe peaches
3 c. brandy
1 c. sugar syrup – optional – recipe follows*

Peel and pit peaches reserving only the fruit. Place in jar with brandy and steep at least a week, shaking several times. You can leave the fruit in for up to two weeks. Strain, squeezing out as much juice from the fruit as possible. Filter through cheesecloth, fine mesh strainer or coffee filters for a clearer product. Add sugar syrup, if desired,  and mature 4-6 weeks. Makes 4 cups.

*Sweetening– Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. Some recipes call for plain sugar and others for honey. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey.