My alternate title for this blog post was: “Tired of waiting for QE3*? This peach ice cream will ease your mind!” What a week to be an economist with food sensitivities – there is certainly no shortage of reading material!
At our most recent picnic celebrating family togetherness and my sister-in-law’s birthday, my MIL created a delicious homemade peach ice cream. In her first batch she used regular sugar as the sweetener, and in the second batch she used honey. They were enjoyed greatly, and those who tried both did not notice a difference in taste. Now that’s a positive indicator!
MIL’s Homemade Peach Ice Cream (Adapted from Joy of Cooking)
4 ripe yellow peaches (or 2 pounds)
1/2 cup honey
1 1/2 cups whipping cream
1/2 cup skim milk
1 teaspoon vanilla
Bring a large pot of water to a boil. Lower in peaches and poach for 1 minute. Remove and slip skins off under cool running water. Discard pit and put peaches into blender.
Blend peaches with half of the honey. Swirl until smooth, 1-2 minutes. Chill an hour or more.
Mix in separate bowl: cream, milk, remaining honey and vanilla. Chill an hour or more.
Churn: Give cream mixture a good stir. Pour into an ice cream maker and churn until thick (about 15-20 minutes).
When almost frozen, pour in peach mixture and churn again until thick. Enjoy immediately, OR pack into an air tight
container and freeze. Let warm 10 minutes at room temperature before scooping. Best if used within two weeks.
*QE3 refers to the potential third round of quantitative easing by the U.S. Federal Reserve. It is an economic stimulus approach by which a central bank purchases bond assets, either government or private sector, in order to depress medium to long term interest rates and to encourage investors to spur the economy by putting their money elsewhere.
I am also sharing this recipe with Simply Sugar and Gluten Free, Something Swanky, Joy of Desserts, Two Maids a Milking, Beauty and Bedlam, This Chick Cooks, The Lady Behind the Curtain, Food Trip Friday and Sweet as Sugar Cookies.