Sunday, September 30, 2012

Capturing The Last Bites Of Summer

Peaches & Cream (with a little bourbon & brown sugar)

I had to go out of town recently and had a dilemma... what to do with all the fresh produce on the counter before I leave? There were tons of grapes, a whole lot of two different kinds of tomatoes, and 5 peaches. On our budget, this stuff is like gold. I had to make the best use of it that I could, and I only had a few days to do it. It wouldn't keep until I got back.

First up... the five peaches. A nice lady at church shared the last late fruit from her tree. They were lovely and fragrant. We could have just eaten them as is, but I wanted to do something a little more special with them. It's not every day that we get such beautiful ripe fruit and it will be a long time until peaches are in season again. Then I remembered seeing a recipe for peach ice cream that sounded kind of slightly spectacular...

Peach, Bourbon & Brown Sugar Ice Cream
adapted from Serious Eats

4-5 ripe peaches
2 cups heavy cream
3/4 cup light brown sugar
1 tsp molasses
1/4 cup brown rice syrup
1/2 tsp salt
2 Tbsp bourbon

Wash, dry, and cut the peaches into large chunks. Don't bother peeling them.

Blend the first five ingredients together in a blender or food processor until the peaches are completely pureed.

Transfer to a saucepan and bring to a simmer over medium heat, stirring often. Simmer for 5 minutes or until it starts to thicken. Take off heat and let cool to room temp.

Stir in the salt and the bourbon, then transfer the mixture into a bowl. Cover and refrigerate for 6-8 hours or overnight.

When it's fully chilled, process in an ice cream maker according to the manufacturer's directions. Transfer the soft ice cream to a freezer container and put in the freezer for at least 3 hours.

My Notes: If you have dark brown sugar, use it and omit the molasses. The bourbon is not a strong presence in the finished ice cream but I would be afraid to add more as it might interfere with the freezing. Still, I like that it's in there and just because it isn't a strong flavor doesn't mean it's not adding to the overall deliciousness. Definitely let this stuff sit in the freezer for a few days if you can... the brown sugar really comes forward at the finish if you do. Really nice ice cream. Sweet, subtle, perfume-y, earthy... yummy.  

All-in-all, a fitting finish to summer.
Coming up... my preserve-a-thon continues with concord grapes, two kinds of tomatoes, and much much more! How about you? Preserve anything lately?
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  1. Oooh I have peaches !!! Going to try this!

    1. And here I thought I was the only one to have peaches so late in September! I hope you like it (let me know, o.k.?)

    2. Can you forgive me? We ate them before I got to try the recipe (blame my husband for asking for a fresh fruit salad and me for giving in and making it)

    3. Hey, No forgiveness necessary! I totally get the instant gratification of biting into a fresh ripe peach vs. prepping, cooking, cooling, processing, freezing.... and finally getting to enjoy the peach ice cream a day later!

      I keep buying pineapples thinking I'll make something fantastic, but we just end up eating them cut up, in a bowl, with a fork (and loving every bite!).

  2. trying to preserve my sanity in the Summer heat that won't end! Needs to cool down before I can justify using a heating element in the kitchen. loved reading and drooling over the Bourbon Peach Ice Cream. It sounds good in 103F heat we're having on the 1st of October!

    1. Wow 103°F?... Yikes! You might want to just freeze slices of fruit and enjoy them that way!


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