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Peach season is here and we were lucky to get a small batch of
sweet, juicy peaches. In some ways I'm happy this year wasn't a 'bumper
crop' because I've been too busy to can, bake, jam, and anything else
you can think of to do with peaches. Although I think a few people at
work are probably wondering what happened to my peaches, because a few
years ago the tree exploded with peaches and we had hard time using and
giving away the peaches. Since the peaches were bigger this year than
normal and quite juicey, I decided to make some peach cobbler today. I
have a fairly easy recipe that doesn't require you to roll out biscuit
dough. I think the hardest part of the cobbler recipe is peeling and
slicing the peaches because I was getting peach juice everywhere 
.
I also decided that I wanted to try and make some peach ice cream. My ice cream machine is a fairly new purchase (1 year old, but I only use it during the summer) and I didn't have the opportunity to make peach ice cream last year. One of the reasons I wanted to start making my own ice cream was so I could control what goes into it. Over the past few years, I've become lactose intolerant and by making my own ice cream, I can create it lactose reduced. I can't make it completely lactose free because I still like to use heavy cream in it (it makes for a smoother end result). I've also noticed that if I use certain brands of organic whole milk, I have an easier time digesting it. I prefer to use just pasteurized heavy cream (i've only been able to find this at Trader Joe's) istead of the ultra-pasteurized you normally find at the neighborhood supermarket. I've actually noticed a consistancy difference between the two. I think by using just the pasteurized heavy cream, you end of with a smoother ice cream that is more along the lines of a premium brand of ice cream.
Peach Ice Cream
1 1/2 cups peeled and diced ripe peaches
3 tbs fresh lemon juice
1 cup sugar, divided in 1/2
1 cup whole milk
2 cups heavy cream (preferably not the ultra pasteurized)
1 ts vanilla extract
In a small bowl combine the diced peaches, lemon juice and 1/2 cup of the sugar. Stir gently and allow the peaches to macerate in the juice for 2 hours.
In a medium bowl, combine remaining sugar and milk. Whisk to combine until sugar is dissolved. Stir in heavy cream, vanilla and any juice that has accumulated in the peaches. Freeze in ice cream maker, following manufacturer's directions. Add diced peaches during the last 5 minutes of freezing in ice cream maker.
Easy Peach Cobbler
1/2 cup butter, melted
1 cup flour
2 cups sugar
3 tsp baking powder
1 pinch salt
1 cup milk
5 cups peeled peaches, sliced thin (6 to 7 medium peaches)
1 tb fresh lemon juice
dash cinnamon and/or nutmeg (optional)
Preheat oven to 375 degrees
Pour melted butter into a 13×9 in baking pan. (I prefer to use glass like pyrex)
In a medium bowl combine flour, 1 cup of sugar, baking powder and salt. Stir to combine. Add milk and stir until just combined. Pour over melted butter but DO NOT stir them together.
In a saucepan combine peaches, 1 cup sugar and lemon juice. Heat over high heat and bring just to a simmer. Pour all over the batter but DO NOT stir them together. Sprinkle with cinnamon and/or nutmeg.
Bake in oven 35 - 45 minute or until golden brown. Serve warm with ice cream or it can be served cold.
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