Ok, so maybe not a million peaches, just 3 if we want to get in to actual numbers. I just couldn’t resist using another song to relate to an ice cream recipe. Really just happens to be coincidental I’ve done two Ice Cream posts that can even be related to a song. Regardless, a solid song…where have The Presidents of the United States of America been lately anyways?
We planted two peach trees in our backyard last fall and miraculously one of them gave us peaches this year. The other one is a different variety, so it might be next year before we see anything from it. Love love love the blooms on the trees during the spring too, SO pretty.
We harvested THREE peaches this year from the one that was fruitful (no pun intended). Wait…actually it gave us FOUR, Doug was so impatient he ate the first one that was ripe right after he picked it. I just had to do something with these, and I think we are a little “cobblered” out from all the strawberry cobbler I made a while back. Doug requested peach ice cream. I didn’t have a lot to work with here, so I just made a half batch. I went with a more “feels like home” flavor with cinnamon and brown sugar. Yummmmm.
In completely unrelated news, we expanded our backyard recently and the dogs could not be happier. I guess it could be related, because we can now plant more fruit trees and a bigger garden. Thought I’d share a few action photos of the dogs enjoying the extra space.
Emily lives for tennis balls and her couch. Caleigh just likes to bark and run around like a banshee. At this point she was done. (we are working on making all sides of our fence match, don’t worry).
I guess this is what happens when you don’t have kids…you resort to posting pictures of your fur babies too much. Oh well, you’ll survive.
Hope your weekend was wonderful!
__________________________________________________________________________ Cinnamon Peach Ice Cream
Ice Cream Printable Recipe
2 pounds (about 6) whole peaches, peeled and sliced, or 2 cups peaches, frozen or canned
½ cups of sugar
¼ cups brown sugar
½ teaspoon cinnamon
2 Tablespoons of lemon juice
2 cups heavy cream
1 cup buttermilk
1 teaspoon vanilla
If using fresh peaches: place peaches into pot of boiling water for NO MORE than 30 seconds. Remove from boiling water and transfer to bowl filled with ice water, this prevents them from cooking. Remove from ice water and the peach skins should rub right off.
Slice peaches and put in a bowl. Combine with both granulated and brown sugar and lemon juice. Cover and refrigerate for at least 2-3 hours or overnight if possible. (if using canned or frozen peaches use less sugar if they are preserved in a syrup or sugar).
Once peaches have been macerated, put about 1 ½ cups of the peaches in a food processor and puree. (The rest are used at the end). In a large bowl, combine the heavy cream, buttermilk, vanilla and pureed peaches. Freeze according to your ice cream makers directions.
Once ice cream has been formed, add in remaining non-pureed peach mixture and stir. For a variation, add crumbled shortbread cookies for a peach cobbler ice cream.