Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Sunday, July 17, 2016
Peaches and Ice Cream Day
In our area there are several peach orchards. I have all ready saw where they have started creating list of who wants to purchase peaches. July is the prime time to find fresh peaches. National Peach Ice Cream Day is celebrated July 17th every year.
Peach ice cream while not sold at all ice cream places is very popular in the U.S. I can remember our Local Dairy Queen that served a Peaches and Brown Sugar treat. It was during my teen years and it was so super yummy. Ice Cream parlors like Baskin Robbins serve up Peach ice-cream as one of their flavor treats. The problem is the peach flavor may not be made from nature but from flavoring.
Every year Americans consume about 13 liters of ice cream per person. It is the largest number compared to any country around the world. The first ice cream was served by Thomas Jefferson in his home in Monicello. At that time it was an expensive and I guess impressive treat to share with guest.
Georgia is the top state of peach growers and is therefore known as the Peach State. The peach harvest as I mentioned occurs between June and August and last about a week long. Peaches and cream go together in a way that only nature could have had in mind.
This homemade peach ice cream is the ultimate in creamy, fruity happiness. Peaches and cream are the perfect cure for those hot summer days. Adapted from David Lebovitz'sThe Perfect Scoop.
4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds) 1/4 cup water 1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps) 2/3 cup white sugar 1 cup whipping cream (35% fat) 1/2 cup sour cream (full fat) 1/2 teaspoon vanilla 1/4 teaspoon lemon juice
Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times. Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature. When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain. Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.) Churn in an ice cream maker according to manufacturer’s instructions. Eat with gusto.
This content was originally posted on FearlessFresh.com.