Tuesday, July 2, 2013

Time for some Peach Desserts! Peach Crisp Ice Cream and Peach Clafouti

Every year at our church's annual picnic we have a homemade ice cream contest.
Entries are judged on taste, texture and originality.
After the judges sample the ice cream and pick a winner, then everyone gets to eat some.
This year I made Peach Crisp Ice Cream.

This cutie pie young mama won first place with her peanut butter cup ice cream.
(I didn't even get to taste the winning entry because I was so busy serving up my ice cream!)

I don't have any styled food photos, so pardon this half eaten container of my ice cream photo.

It's peach season, so I thought you might want to try my Peach Crisp Ice Cream recipe.
I thought it was pretty delicious.

First I made some fruit crisp topping-
Cut 1/2 cup cold butter into 3/4 cups brown sugar, 1 cups oats, 3/4 cups flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder.  Spread crumb mixture into a greased 9x13 baking dish and smash down with spatula.
Bake it at 375 til golden brown.
Cool completely.

Then, I made a simple, no cook vanilla ice cream.
Mix together until sugar is dissolved:
1 quart half and half
1 pint whipping cream
1 1/2 cups sugar
1 tablespoon good vanilla 
dash of salt
Freeze in ice cream maker according to your appliance's instructions.
When at "soft serve" stage add 2 cups diced peaches, (fresh or canned that have been drained),
and crisp topping that has been crumbled.

After this step I put the ice cream in plastic storage containers 
and put in the deep freeze overnight until firmly frozen.

Another of my favorite desserts, (though we actually eat it for breakfast too), is a clafouti.
It's delicious made with peaches.

This is a "lighter" version of Julia Child's clafouti recipe.

1 1/4 cups 2% canned milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
           2 cups diced peaches,
 (fresh or canned and drained)
1/4 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the peaches over the batter. Sprinkle on the 1/4 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Don't you just love fresh peach season?
I hope you'll give these recipes a try!
(And in case you want a couple more peach dessert options,
 here's my husband's grandma's Peach Cobbler recipe 
how about some Peach Hand Pies?)

still following,

               photo WDWButton.jpg


  1. Pinning both of them to my summer fun board. It's peach season here, and everything is PEACHY. Fine by us because we love them.

    1. I'm thinking of trying peach jam this year.

  2. Yumm-O! I could almost taste the peaches as I read the recipes and looked at your photos. I'll have to try these one of these days. I'm hoping to get an ice cream maker soon. Not the kind I had back in the day - a modern maker that is simple!

    1. I got my cuisinart at Bed, Bath and Beyond and used my 20 percent off coupon. LOVE it!

  3. My, aren't you dishing up a whole lot of yummy goodness today?! These sound so delicious...perfect for summer :)

    1. Tricia, they are yummy! Fruit desserts are my favorite...even more than chocolate!

  4. I'd love to try the clafouti. Could I use regular milk, or almond milk instead of canned?


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