Homemade Peach or Strawberry Ice Cream

Well, summer is pretty much over and a part of me of SOOO okay with that.  I am ready for college football, apple cider, changing leaves, and pumpkin treats!  Not to mention my birthday celebrations ;)

Anyhow, last week we finally broke down and bought an ice cream maker.  I must say it was a fantastic purchase and my mind is overflowing with ideas I want to try in it.  After doing some research, we ended up with the 2-quart Cuisinart (found here).  Our first attempt was a simple vanilla ice cream, which was great...especially if you have REAL Mexican pure vanilla.  We picked some up down in Cancun earlier this summer.  

This was our second recipe, considering we had about 30+ pounds of peaches sitting around.  Not to mention peaches are by far my favorite fruit!  It turned out so so good, and it is always best when it first comes out of the ice cream maker.  So excited to try more flavors throughout the year :)  Enjoy!

Homemade Peach Ice Cream


3 cups fresh ripe strawberries/peaches, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract

In a small bowl, combine the strawberries/peaches with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries/peaches to macerate in the juices for 2 hours. Strain the berries/peaches, reserving juices. Mash or purée half the berries/peaches.

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry/peach juice, mashed strawberries/peaches, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries/peaches and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.


Recipe Source:  Cuisinart

Fresh Peaches and Cream Pie

I am finally trying so may recipes I bookmarked a LONG while back.  This one was dated 3 years ago, if that gives you any indication!  I have looked at it many times since then, and am not sure why I haven't made it yet.  Oh well...now I have.  I will definitely be placing this on my "to make" list every year, it is soooo good!!

We got some peaches at my local store that looked very promising, so I bought quite a few and have been enjoying when for breakfast with some cottage cheese and Stevia (one of my favorite breakfasts!).  I look forward to peach season around these parts so I can load up on a lot more and continue making delicious treats!

Fresh Peaches and Cream Pie

Time: 1 hour + 1 hour chilling time
Yield: 2 pies

Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 C sugar
1/2 t almond extract
2 T butter
8 peaches, peeled and sliced

Crust:
3 C graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 C sugar
1/8 t cinnamon
dash salt

Filling:
2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 C powdered sugar
2 t vanilla
dash salt

PEACH TOPPING

1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.

3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.


4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it’s nice and thick. Set it aside to cool. Give your self a high five.
CRUST

1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.

2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. 

FILLING

1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth.
3. Add your cool whip,  Blend it up until it’s fluffy-ish. 

4. Put half of the filling into each crust. Spread it out evenly with a knife.

5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. 

Recipe Source:  Jamie Cooks It Up

Peach and Blueberry Crumble

 Can I just say that I am a little baffled on the amount of money I have spent on fruit in the last week?!  We pitted and froze about 30 pounds of cherries, 18 pounds of blueberries, and I don't even know how many peaches...and I'm not done yet!!  Oh well, when I live in the setting I do, it's worth investing and having yummy fruit all year long without paying a crazy price!

This crumble is just what I was hoping it would be...the flavors combined so well and it totally fulfilled my craving for some cobbler.  Not to mention I got to use up some of my newly-purchased berries and peaches!  This is originally an Ina Garten recipe, and I have found that ALL of her baking recipes have been winners, this one included.  
 
Peach and Blueberry Crumble

2 lbs firm, ripe peaches (about 6 - 8 peaches)
1 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 pinch salt
1 1/2 cups fresh blueberries
Crumble Topping
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 tsp salt
1/4 tsp ground cinnamon
6 Tbsp butter, cold and diced into cubes
1 tsp vanilla extract

Preheat oven to 350 degrees. Bring a pot of water to a boil. Fill a large mixing bowl with ice water. Carefully drop peaches in boiling water and allow to boil 30 seconds - 1 minute, just until their skin easily peels off. Immediately transfer peaches to cold water. Peel peaches and slice into chunks or wedges. Place diced peaches in a large mixing bowl along with lemon zest, lemon juice, 1/2 cup granulated sugar, 1/4 cup flour and pinch of salt. Toss mixture to evenly coat. Fold in blueberries and pour mixture into an 8 by 8-inch baking dish (I used one a bit bigger, about a 7x11-inch and am glad I did...I think it might have bubbled over if I hadn't!) and allow to rest 5 minutes while preparing topping.

To prepare the topping:

In a food processor, combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, salt, cinnamon, butter, and vanilla, and pulse mixture just until it appears moist. Press mixture into crumbles with your fingertips and sprinkle evenly over top of peach mixture (alternately you can do this in an electric stand mixer fitted with a paddle attachment, combining all topping ingredients and blending until butter resembles small peas, then rub with your fingertips until it's in crumbles and sprinkle over top. You could also do it in a mixing bowl just using your fingertips to blend). Bake in preheated oven 45 - 50 minutes, until tops are nicely browned. Serve warm with vanilla bean ice cream if desired.

Recipe Source: Cooking Classy

Layered Peach Dessert

Oh peach season....how I've missed you!  This yummy treat reminded me a lot of the Peaches and Cream dessert that I've had numerous times.  This one is definitely worth a try!  I found this one on Creations By Kara.

Crust:

1 pkg. Vanilla wafers, finely crushed

Filling:

1 8 oz pkg. cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 cup butter, softened
10 fresh peaches, sliced

Topping:

1 pt. whipping cream
½ cup sugar
½ tsp vanilla
(I subbed the homemade version for Cool Whip to make it faster)
Place half of the crumbs in a 9×13 pan. Whip cream cheese, sugar, and butter together until smooth. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn’t stick to it. The crumbs will slide around, but that is okay. It doesn’t need to be perfectly smooth. Arrange the sliced peaches over the top. Whip the cream and add sugar and vanilla. Spread over the peaches. Sprinkle last half of crumbs over top. Cover and chill 8 hours, or over night.

Apple or Peach Dumplings

Need an easy dessert that is sure to impress?  Try these babies.  So easy!  With peaches as delicious as they are right now, these would be a great way to use some up.  They are equally as delicious with apples, and with apple season just around the corner, tuck this recipe away for that as well :)

Apple or Peach Dumplings

2 granny smith apples (I used golden delicious) OR peaches

2 tubes of refrigerated crescent rolls
2 sticks butter, melted
1-½ cup sugar
1 tsp vanilla
ground cinnamon
8 oz. Mountain Dew soda (or 7 Up)

Peel and core apples. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, barely stir again, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and the drizzle the sauce from the pan over it.

Recipe Source:  cooking club via Kara H. 

What are you doing with all your peaches this month...canning, freezing, or baking?

britni
http://myrecipeboxx.blogspot.com/

Kneaders Overnight Peach French Toast

Caramel...peaches....french toast....mmm!  This recipe is wonderful!  My picky little 2 year old ate it, and he NEVER will eat fruit under any circumstances, so you know it must be fabulous!  This is one I will definitely make often!  Thanks to Good Things Utah for this one!  My picture definitely doesn't do this one any justice whatsoever, don't judge it by that!

1 cup brown sugar
½ cup butter
2 T. water
1 (29 oz) can sliced peaches, drained
12 (3/4 inch thick) slices French Country Bread
5 eggs
¾ cup heavy cream
1 T. vanilla
Pinch of cinnamon

In a saucepan, stir together brown sugar, butter and water. Bring to a boil.  Reduce heat to low and simmer for 10 minutes, stirring frequently.  Pour brown sugar mixture into a 9 by 13 baking dish, covering the bottom evenly.  Layer the peaches over the brown sugar mixture.  Top with sliced French Country bread.

In a separate bowl whisk together eggs, heavy cream and vanilla.

Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top.  Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350F. Remove the dish from the refrigerator about 30 minutes before baking. Bake covered for 20 minutes then uncovered for 25-30 minutes, or until bread is golden brown.

Peach (or other fruit) Smoothie

Mixed Berry (also good with a banana thrown in)

I don't know what it is about Spring/Summer that makes me want fruit!  I was looking for something new/healthy and came across this yummy smoothie that really is good for you!  If you use lowfat milk, it is a great low-cal breakfast!  The website I found says this makes 7 servings, I basically halved it twice and used it for my breakfast...perfect size for me!  As you can see, I've also made it with mixed berries, just switch up the Crystal Light flavor.  I'm sure any frozen fruit would be tasty!  The original was found on Jamie Cooks It Up!

2-3 C frozen peaches (I like a little bit more to make it thicker)
1 package Crystal Light peach flavor (I used a strawberry flavor since I couldn't find any regular peach, only peach tea)
4 1/2 C milk
1/3 C sugar

Put the frozen fruit in your blender. Add the milk crystal light and sugar. Mix until blended and frothy.

Peaches and Cream Dessert

Hello fall! This is a favorite in the fall when peach season is in full swing.  It has so few ingredients and takes about 10 minutes to whip up.  My husband surprised me one afternoon and said he invited some people over for dessert.  Lucky me ;)  This was a perfect dessert to throw together, put in the fridge, and not stress about anything besides making the house presentable :)  Enjoy!

Peaches and Cream Dessert

6 Lg. peaches, skinned, cut into small cubes

Medium size whip cream or Cool whip

3 Tbsp. powdered sugar

1 pkg. cream filled cookies, crushed

Layer as follows in a 9x13 dish:

½ cookies

Peaches

Whip cream or Cool Whip

½ cookies

Refrigerate at least 2 hours before serving.

Vanilla Cake with Strawberry Cream Frosting

2-8oz. packages cream cheese, room temperature
2 sticks unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream

3 cups cake flour
3/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 cups sugar
2 sticks unsalted butter, room temperature
7 large eggs
2 Tbsp. vanilla extract
1 cup sour cream
6 Tbsp plus 1/3 cup seedless strawberry jam
2 1/4 obs strawberries, hulled, sliced (about 6 cups)

Frosting:

Using electric mixer, beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of bowl. beat in sugar, then jam. Beat cream in medium bowl until peaks form. fold whipped cream into frosting. Cover; chill until firm enough to spread.

Cake:

Preheat oven to 325 degrees. Butter and flour two 9 inch cake pans with 2 inch high sides. Sift flour, salk, baking poder, and baking soda into medium bowl. using electric mixer, beat sugar and butter in large bowl until fluffy. Add Eggs one at a time, beating to blend after each addition. Beat in vanilla. Add sour cream; beat 30 seconds. Add flour mexture in 3 additions, beating to blend after each addition. Dvide batter between prepared pans.

Bake cakes until tester inserted to center comes out clean, about 50 minures. Coll in pans on rack 10 minutes. Run small sharp knife around pan sides, then turn out cakes onto racks and cool completely.

Using large serrated knife, cut each cake horizontally in half. Place 1 cake half, cut side up, on cake plate. Spread 2 Tbsp strawberry jam over, then 3/4 cup frosting. Top with 3/4 cup sliced berries, arranging in single layer. Repeat 2 more timeswith cake layer, jam, frosting, and berries. Top with remaining cake layer, cut side down. Spread 2 cups frosting over top and sides of cake in thin layer to coat completely. Stir remaining 1/3 cup jam to lossen. Spoon teaspoonfuls onto top and sides of cake, then use back of spoon to swirl james decoratively into frosting. Refrigerate.

(Also may substitute peaches and peach preserves for strawberries!)