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.
Yummmm!
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
and
how about some Peach Hand Pies?)
still following,
