peach recipes

Peach Ice Cream- Custard Style

Custard Style Peach Ice Cream

If there is a favorite summer treat for me- it is ice cream. I love to go to the local ice cream shop for a sundae or cone, and I love to make my own ice cream. When I found myself with a few extra peaches, I knew I wanted to use some of them to make ice cream. Peach ice cream is one of my absolute favorites.

I have made a peach ice cream before. I have posted the recipe before. This one is different because I made a custard base for my ice cream this time. A custard base just means that egg yolks, or eggs, are incorporated into the base of the ice cream. The base is heated up, so the eggs get cooked. In the other recipe, there are no eggs.

The custard base gives you a creamier end product. I wouldn’t say you have to make a custard-based ice cream for it to be good. They are just different. The custard base is a bit more work, but still not a difficult recipe at all.

This peach ice cream came out so good. Really creamy. I had perfectly ripe peaches. They were a little small, so I used 5 of them in this batch of ice cream. I used a vegetable peeler to remove the skins. I think that the skins get tough once cooked. Leave them on, if you prefer. I cut them off the pits, being sure to save all the juices, too. Then I just diced the peaches up pretty small.

If I just dumped the raw peaches into the ice cream base and froze it, they would end up as hard peachy cubes. By cooking the peaches first, they stay softer in the ice cream. This is true of any fruit ice cream. Using fruit that had been frozen, then thawed, will also work. I added a little vanilla, too. Not enough to overpower the peaches, but to add another layer of flavor.

So here is the recipe. Enjoy!!

Peach Ice Cream- Custard Style

4-5 peaches- mine were small- I used 5

1½ c. half and half

1 c. heavy whipping cream

3 egg yolks

1 c. sugar or to taste

1 t. vanilla

Peel the peaches. Cut the peaches to remove the pits. Discard pits. Dice up the peaches over a bowl to catch all the juices. In medium saucepan, place the peaches with the peach juice, half and half and cream. Over medium low heat, bring up to a simmer. Stir every few minutes, to prevent scorching. Let the mixture cook a few minutes, to soften the peaches. In a small bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat. Pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.      |

Peach Streusel Muffins

Peach Streusel Muffins

I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.

I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.

They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.

While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.

Peach Streusel Muffins

Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter

Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional

Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.

Streusel Peach Muffins

Streusel Peach Muffins

I can’t get enough of peaches these days. I have been eating them fresh, making preserves, freezing peaches and cooking with them. This recipe is one of my favorites.

I hadn’t made them in a long time, so I decided today was the day. Now I remember why I liked them so much. Perfect crumbly texture, not too sweet, and that streusel topping.

They can be for more than breakfast, too. Split, topped with sweetened fruit and ice cream, these muffins make a great “shortcake” dessert.

While they are really great warm from the oven, these muffins are still fine the next day, or even the day after that, assuming they last that long. They freeze, well, too.

Streusel Peach Muffins

Streusel topping:
1/3 c. flour
1/3 c. brown sugar
½ t. nutmeg
4 T. cold butter

Batter:
2 c. flour
½ c. sugar
¼ c. brown sugar
1 T. baking powder
1 t. cinnamon
½ t. nutmeg
½ t. salt
½ c. cold butter- 1 stick
2 eggs
¾ c. half and half or buttermilk
1 t. vanilla
1 c. finely chopped fresh peaches, about 1 large
½ c. finely chopped pecans, optional

Heat oven to 375. Line 15 muffin tins with paper liners or grease them. Set aside. Make streusel by mixing together flour, sugar and nutmeg in a small bowl. Use your fingers, or a pastry blender, to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside. Make batter: In medium bowl combine flour with sugars and other dry ingredients. Mix well. Cut in butter until mixture resembles coarse crumbs. In small bowl beat eggs and add half and half and vanilla. Stir into flour mixture and fold in until just mixed. Mixture will look lumpy. Fold in peaches and nuts, if using. Scoop batter into prepared tins, filling about ¾ full. I get more than 12 from this recipe- normally about15, but it depends on how full you fill them. Sprinkle the tops with streusel. Place muffin tins on a baking sheet and bake for 20 or until golden brown. Cool a little before serving, if you can wait.

Fresh Peach Chutney

Peach Chutney

Peaches are is season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.

This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.

You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.

I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.

So here is the recipe.

Fresh Peach Chutney

5 medium peaches, peeled, pitted and diced

1 medium onion, peeled and chopped fine

½ c. cider vinegar

½ c. sugar

½ c. water

2 T. honey

2 T. lemon juice

2 T. minced garlic

1 T. soy sauce, or a little more to suit your taste  

½ t. red pepper flakes, or more for a spicier chutney

1 T. cornstarch

2 T. cold water

Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.

Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.

Fresh Peach Scones

Fresh Peach Scones

I’ve really been in the mood to make scones lately. It has been hot, so I haven’t been baking as much. Scones bake pretty quickly, though. These were well worth heating up the kitchen for a little while. Since I had some beautiful peaches, I decided to use them in the batter.

They worked out even better than I had hoped. I added cinnamon, nutmeg and cloves into the dough, for a little extra flavor. Nicely complimented the sweetness of the peaches.

These are wonderful for breakfast, brunch or with tea or coffee. They would also make a nice base for shortcake. I could see them with berries and whipped cream for a perfect summer dessert.

I used a 2 oz. cookie scoop and got 25 scones. You could make them bigger, just increase the baking time a couple of minutes. I also placed only one baking sheet in the oven at a time. You could put both in at once, but reverse the rack you have them on- half way through baking- so they bake more evenly. Also, if both trays are in the oven at once, increase baking time a couple of minutes.

Fresh Peach Scones

3 cups flour

½ c. sugar

1 tablespoon baking powder

1 t. cinnamon

1 t. nutmeg

Pinch of cloves

½ t. salt

10 T. cold butter (1 stick plus two tablespoons)

¾ c. half and half or milk

1 egg

1½ t. vanilla

1½ c. peeled, chopped peaches – about 3-4 peaches

Glaze:

2 c. powdered sugar

About 2-3 T. half and half

1 t. vanilla

Preheat oven to 425. Line 2 baking sheets with parchment paper, or use silicone liners. In a bowl, place the dry ingredients and stir to mix. Cut in butter to resemble coarse crumbs.  Make a well in the center and stir in half and half, vanilla and egg. Stir to make a soft dough. Fold in peaches.  Use ice cream scoop to make scones, placing scoops of dough onto baking sheets.  Bake until browned – 14-16 minutes. Cool on a rack. Make glaze and dip tops of scones in glaze  or drizzle it over them.  Makes  22-25 depending on size.

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