As you may, or may not, recall, August is the birthday month for a number of people in my life, with today, August 15th, being Mom’s birthday as well as that of her Mother, Grandma Bartolini. Zia’s husband, “Uncle”, was born on the 11th — and we’re just getting started. My Friend, one of the Kitchens’ tasters, had a birthday on the 7th, while another, my Friend the Entertainer, will be celebrating on the 20th. And we mustn’t forget the kids. My Grand-Nephew’s birthday was the 1st, my not-quite-a-nephew Nephew will be blowing out candles on the 24th, and the Oldest of the Boys Upstairs has a birthday this Saturday, on the 18th. That’s a lot of birthdays!
So to celebrate, last August I posted 3 separate ice cream recipes that I combined for the finale. The first was taken from a recipe book that Mom gave me shortly after I moved to Chicago in 1980.
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Next on that month’s agenda was an ice cream based on Mom’s own chocolate recipe.
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Then came the third recipe. Again, using Mom’s recipe as a base, I created this “pretty in pink” ice cream.
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Well, with those 3 recipes laying the ground work, I had little choice but to put them together.
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Now, having mentioned those 3 ice cream recipes and a Bombe, I might as well finish off this little round-up by sending you to the hands-down favorite ice cream recipe of all the Kitchens’ tasters, family, and friends. It may not be a frozen custard nor traditional ice cream but, I have to say, it’s damn good! (Pssst! It’s the crumbled graham cracker crust.)
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As great as that all sounds, this year I was in quite a pickle. What should I do for this year’s Birthday Month? How could I possibly top a Spumoni Bombe? Well, I can’t and won’t even try. What I will do, however, is share a recipe for an ice cream flavor that Mom loved. Yes, when it came to ice cream, Mom had a number of favorites. Frankly, I doubt that Mom ever tasted an ice cream that she didn’t like — and we haven’t even mentioned sherbet yet.
So, with that monkey off my back, I decided to take full advantage of the bounty in this area’s farmers markets. Today’s recipe will be for peach ice cream. It’s a simple recipe that results in a peachy frozen delight. It’s Mom’s birthday, however, and “peachy” just won’t do. Directly following the recipe is a serving suggestion that Mom would have surely enjoyed. I hope you will, too.
Now, if you’ve no experience working with peaches, this paragraph is for you. In the first place, you may not be able to find fruit that are perfectly ripe, even in your farmers market. Just place the best you can find in a paper bag, place it on a counter, and check them every morning. In a couple of days, your peaches will be exactly how you like them. So, once your peaches are ripe, how do you peel them? Bring a large pot of water to boil. In the meantime, fill a large bowl with iced water. Take each peach and use a paring knife to cut a small “X” into the fruit’s bottom. Place the peaches into the rapidly boiling water and leave them there for about 30 seconds. Transfer them to the iced water bath to cool and to stop them from cooking. After a few minutes, simply peel off the skin beginning at the “X”. You may need a paring knife to trim a stubborn spot or two but, basically, that’s all there is to it. And that’s the last of any possible problems you might run into.
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Peach Ice Cream Recipe
- 1½ pounds peaches — about 4 large fruit
- ½ cup water
- ⅔ cup sugar
- ½ cup sour cream
- 1 cup whipping cream
- ¼ tsp vanilla extract
- ⅛ tsp cinnamon
- pinch salt
- 1 peach. peeled & sliced — more depending upon the number of servings
- toasted chopped pecans
- Once the peaches are peeled, cut each into chunks, removing the pit in the process.
- Place the peaches and water into a non-reactive sauce pan and cook over a medium heat until the peaches are soft — about 10 minutes.
- Remove from heat, add the sugar, stir well, and set aside to cool.
- When the peach mixture has reached room temperature, place it in a food processor or blender, along with the sour cream. whipping cream, vanilla extract, cinnamon, and salt. Purée until blended but still a little chunky.
- Place the peaches & cream mixture into the fridge until thoroughly chilled — about 4 hours, more or less depending upon your fridge.
- Add the chilled peaches & cream to your ice cream machine and follow the manufacturer’s instructions to create your peach ice cream.
Peaches are in season and we shouldn’t let this opportunity slip away. About 45 minutes before you serve your peach ice cream, peel and slice a ripe peach, more depending upon how many servings are to be prepared. Place the slices in a bowl, sprinkle with sugar, stir gently, and set aside. When ready to serve, divide the peach slices and juice among the servings of ice cream. Garnish with toasted chopped pecans.
Inspired by David Lebovitz, “The Perfect Scoop”
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By any other name …
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