Summer may be over but never wrong season for some homemade ice cream.
They said that the first day of Fall was September 22. Not here in Texas. It’s still pretty hot outside and when it’s hot, I want to make some ice cream.
I ran across some good peaches at Trader Joe’s a few weeks ago and just had to make a couple of jars of peach preserves and with the peaches that didn’t get go into the preserves I made this peachy pistachio ice cream and it did its job and cooled us down on a hot summer night when we had some friends over for some rotisserie chicken. With this chicken I made my Salad Luke and some sautéed green beans.
Don’t you just love fresh peaches when they are in season and meet your expectations when you bite into one. Nothing is worst than to pick a peach and have it feel good, smell good only to be kind of tasteless when you eat the thing. My grandmother use to make fried peach pies but used dried peaches that she would cook and put into a homemade crust then lightly fry them in a skillet. Boy, were they ever good.
Over the years I have tried some pretty incredible recipes using peaches. I absolutely love Peach Melba over a big ball of ice cream with the raspberry sauce which is as red as the Pope’s cap poured over the peach. It’s beautiful and the raspberry and peach were made to go together. I’ve grilled peaches and filled with mascarpone cheese to serve on a hot summer night. and I love making my grandmother’s favorite coffee cake (Butter Scrumptious) and adding peaches to the batter. Last, but not least, I loved the Peach and Arugula Salad with Pancetta Chips I posted back in 2009; if you can still get some nice peaches, try this one too.
So what do you do with your peaches when you find the delicious, beautiful, juicy fruit. I know you probably have done more with them than I have. I would love to hear what you make with them.
BLAST FROM THE PAST: Potato Poblano Gratin is a recipe I did several years ago that makes a great side dish with just about any kind of meat.
Put the peaches into a mini processor and blender until you have very small pieces of peaches.
Mix the peaches and sugar together. Put the peach mixture in a sauce pan and add the milks and stir for about 5-6 minutes until the sugar has dissolved; remove from heat and add the vanilla. Chill until cold.
Chop the pistachios and have ready for when your ice cream is almost done. Chop some extras for garnish.
Pour the chilled ice cream mixture into your ice cream freezer and let it churn until almost done before adding in the chopped pistachios.
- 3 c. peeled and sliced fresh peaches
- 1 1/4 c. sugar
- 1 c. heavy cream
- 1 c. Half & Half cream
- 1 c. coconut milk
- 1/2 c. chopped pistachios
- 4 Tbsp. chopped pistachios for garnish
- 1 Tbsp. vanilla extract
- Put the peel peaches into a food processor and blend for a few seconds.
- In a small sauce pan, put the pureed peaches, heavy cream Half & Half and coconut milk. Heat on medium heat until the sugar has dissolved. Remove from heat and add in the vanilla extract. Put in container and refrigerate until chilled.
- Pour the peach mixture into your ice cream freezer and freeze according to manufacturer's directions. When it starts to thicken and is almost done, add in the 1/2 cup chopped pistachios and once it has frozen enough, pour into container and put in deep freeze for 2-3 hours.
- When ready to serve, top each serving with additional chopped pistachios.
- It scoops up easier if it has only been in the freezer for 2-3 hours; any longer than that you will have to let it sit on the counter for about 10 minutes to soften up.