Culinary Adventures with Camilla is hosting - she invited bloggers to come up with creative ice cream creations.
We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.
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Ok, it's confession time! Ready...forget Apple and Cherry Pie, I'm a Peach Cobbler kinda girl! In fact, even though I grew up in California, I must have been a Southern girl in another life. On a hot summers day, you will find me with a basket full of peaches and a jug of sweet tea, sitting out on the porch watching the sun go down, and waiting to see the fireflys dancing in the moonlight!
My sister in law, actually just got back from a wedding she went to in Kentucky. Suprisingly my sister in law has never seen lightening bugs! She seriously wanted to bring some back to Arizona with her! Honestly, the first time I ever saw them I was in North Carolina! Come to think of it, I wanted to put a bunch of them in a mason jar and bring them home too!
This week, we had several storms come through, that have brought cooler temperatures, except it has raised the humidity, but not like down south, known for their sultry summers. Ok, so in Arizona, we have a 'Dry Heat'! It's still hotter, than you know where, and the girls and I have been making our favorite frozen treat, of course..Ice Cream!
It came to me, I've seen peach ice cream before, and who doesn't love peach cobbler, (I'm sure there are a few of you), but there is just something about peaches, maybe it's the way the juice goes everywhere when you take your first bite, or maybe because of their soft peach fuzz! Next to oranges, their color screams Summer, even White peaches with a tint of pink to them, exude a Summer sunset color palette!
One of the best investments I've ever made was to buy our ice cream maker three years ago! I've made no-churn ice cream before, and both ways come out with velvety smooth ice cream. Again, it's confession time, I actually hug the ice cream maker to cool down even more. You know how you do try to warm up, in the winter time, you hold onto your coffee mug to warm your hands up, and place the cup close to your face to let the steam, thaw the tip of your nose when it freezes! Well, while the ice cream is churning, I wrap my arms around my ice cream maker! Seriously!
I hope you love this flavor of Ice cream, as much as I do, with it's combination of juicy sweet, and creamy, Peaches n' Cream ice cream with a crunchy Pecan- Cinnamon Oat topping!
Peach Cobbler Ice Cream (adapted from Betty Crocker)
2 cups heavy whipping cream
1 cup whole milk
1/8 tsp. salt
1/2 cup sugar
1/2 Tbls. pure vanilla extract
7 egg yolks + 1/3 cup sugar
1- 16 oz bag of frozen peaches
1 Tbls. lemon juice
1/2 cup granulated sugar
1/2 cup quick-cooking oats
1/3 cup flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup firm butter, cut into pieces
1 tsp. ground cinnamonDirections:
2. In medium bowl, beat 1/3 cup granulated sugar and egg yolks with wire whisk 3 minutes or until yolks lighten to lemon yellow. Ladle about 1 cup warm cream mixture into egg yolks. Add remaining yolk mixture to remaining cream mixture in saucepan.
3. Stir constantly, making sure to scrape the bottom of pan. Heat over medium heat 10 to 15 minutes or until mixture thickens slightly and coats back of metal spoon. (Do not boil or overheat mixture because eggs will curdle.) Pour into medium bowl, using a strainer if there are any lumps. Add vanilla extract now. Cover with plastic wrap, pushing wrap onto custard surface to prevent film from forming. Cool at room temperature 15 minutes. Refrigerate at least 8 hours but no more than 24 hours. Place ice-cream maker bowl in freezer.;* I refrigerated my custard for an hour, and it was fine*
4.In bowl of food processor, pulse half of the peaches, lemon juice and remaining 1/2 cup granulated sugar until peaches are pureed.Chop the other half of the peaches. Set the chunky peaches in the refrigerator to keep cold.
5. Place large bowl in freezer at least 2 hours before churning ice cream. Combine the pureed peaches with the ice cream custard mixture and gently stir well. Freeze custard in ice-cream maker following manufacturer’s directions until thick (like soft-serve ice cream). Scrape ice cream from ice-cream maker into the cold bowl. Add chopped peaches; gently stir until peaches are mixed well together.
6. Cover ice cream with plastic wrap, and then with foil. Freeze ice cream 8 hours or overnight.
7. Heat oven to 350°F. Line 15x10x1-inch pan with parchment paper; set aside.
8. In bowl of food processor, pulse all topping ingredients, until nuts and butter are well mixed and crumbly.
9. Spread crumbs evenly on parchment in pan. Bake 10-12 minutes, until crumbs are golden and crunchy. Do not let crumbs burn. There will be some large crumbs and some small; break up the larger chunks. Cool pan completely.
10.To serve, remove ice cream from freezer and thaw in refrigerator to soften for 15-20 minutes. To serve, place a scoop of ice cream into a bowls and sprinkle with topping. Ice cream can be stored tightly covered up to 1 week.
Looking for more Ice Cream Inspiration!
Check out these other flavors from these creative bloggers:Here's the Scoop!
Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara's Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese's Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy's Recipes and Writings
Tahini and Lemon Curd Ice Cream by Sew You Think You Can Cook
The Bees' Knees Semifreddo by Culinary Adventures with Camilla
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Have a fun holiday weekend!
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