It's the first recipe posting! Yay! Ah, anyway...here it is my first ice cream of the summer.
Honey Peach Ice Cream
recipe from:
A Well Seasoned Appetite
by Molly O'Neill
recipe from:
A Well Seasoned Appetite
by Molly O'Neill
5 large ripe peaches, peeled, pitted, and coarsely chopped
1/3 cup of sugar
1 cup of milk
1 cup of heavy cream
1/3 cup of honey
(my suggestions: I over did it on the peaches. We had a bunch so I went all out and probably put in about 7 or 8...I just love peaches! Also, I used skim milk because that was all we had at the time but I really think whole or 2% would make the ice cream better. With skim little ice crystals form, but it was just an experiment to see what would happen)
Put the peaches and 2 tablespoons of sugar in a food processor. Process until smooth. (this makes an awesome puree, so try not to sample it too much ^.^) Whisk together the milk, cream, remaining sugar, and honey in a large bowl. Whisk in the puree. Refrigerate until cold. Freeze in an ice cream machine according to manufacturer's directions.
Makes about 4 cups.
If you don't have an ice cream machine:
As a little kid my sis and I always tried to make ice cream but we had no machine so, we tried to be all pioneer like Felicity or Laura Ingalls and make it on our own. Here is one of the more successful attempts:
Take two different sized coffee tins, one large and one small also, saving the lids. Stick them in the freezer till your ready to make the ice cream. Place the smaller tin inside the larger one, fill the space between the two tins with ice and sprinkle salt over the ice. Pour the ice cream in a large ziplock bag and put the bag in the smaller tin put the cover on the smaller tin, then the larger one. Now, here's where the manual labor comes in...roll the tin gently for about ten minutes ....Yes, I said roll. On a floor or table what have you..if you have a buddy you can make a game of rolling it to eachother. in about ten minutes you should have a VERY soft ice cream. you can stick it in the freezer for a bit and roll again trying to make it a better consistency or you can do what my sister and I did...give up and eat it!
So, here's the story about this recipe. My mom and I have a little ritual when our local library has it's book sale. We pick a genre the night before, pack these giant bags, and first thing in the morning we set off to wait in line with a bunch of early rising bargain hunters. While my mom sets out looking for her books, I usually dash to find my two favorite genres; cooking and history/anthropology. Last July, I managed to pick up this recipe book along with an awesome traditional Japanese cookbook. A cheap thrill at only a dollar for the two! Anyway, I hope you get the chance to try this one out, its mm-mmm delicious!
1/3 cup of sugar
1 cup of milk
1 cup of heavy cream
1/3 cup of honey
(my suggestions: I over did it on the peaches. We had a bunch so I went all out and probably put in about 7 or 8...I just love peaches! Also, I used skim milk because that was all we had at the time but I really think whole or 2% would make the ice cream better. With skim little ice crystals form, but it was just an experiment to see what would happen)
Put the peaches and 2 tablespoons of sugar in a food processor. Process until smooth. (this makes an awesome puree, so try not to sample it too much ^.^) Whisk together the milk, cream, remaining sugar, and honey in a large bowl. Whisk in the puree. Refrigerate until cold. Freeze in an ice cream machine according to manufacturer's directions.
Makes about 4 cups.
If you don't have an ice cream machine:
As a little kid my sis and I always tried to make ice cream but we had no machine so, we tried to be all pioneer like Felicity or Laura Ingalls and make it on our own. Here is one of the more successful attempts:
Take two different sized coffee tins, one large and one small also, saving the lids. Stick them in the freezer till your ready to make the ice cream. Place the smaller tin inside the larger one, fill the space between the two tins with ice and sprinkle salt over the ice. Pour the ice cream in a large ziplock bag and put the bag in the smaller tin put the cover on the smaller tin, then the larger one. Now, here's where the manual labor comes in...roll the tin gently for about ten minutes ....Yes, I said roll. On a floor or table what have you..if you have a buddy you can make a game of rolling it to eachother. in about ten minutes you should have a VERY soft ice cream. you can stick it in the freezer for a bit and roll again trying to make it a better consistency or you can do what my sister and I did...give up and eat it!
So, here's the story about this recipe. My mom and I have a little ritual when our local library has it's book sale. We pick a genre the night before, pack these giant bags, and first thing in the morning we set off to wait in line with a bunch of early rising bargain hunters. While my mom sets out looking for her books, I usually dash to find my two favorite genres; cooking and history/anthropology. Last July, I managed to pick up this recipe book along with an awesome traditional Japanese cookbook. A cheap thrill at only a dollar for the two! Anyway, I hope you get the chance to try this one out, its mm-mmm delicious!
1 comment:
I agree that whole milk would've been better than that with lower fat content. I also like making my ice cream a little richer by making custard with egg yolks and adding it to the cream. Next time I make ice cream, I'll post the recipe if it turns out good.
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