No Churn Peach Ice Cream

This is quite possibly the easiest ice cream recipe I've found so far. We are at the end of summer but you can still find some delicious peaches that would work nicely here. Feel free to adjust the recipe for more sweetness depending of the ripeness of the peaches you do find. 

No Churn Peach Ice Cream

Makes about a quart

(Adapted from Food 52)

4-5 very ripe peaches

2 tbsp lemon juice

1 cup sour cream

1 cup plain yogurt 

1 cup sugar 

1. Halve the peaches, remove and discard the pits. Cut the peach flesh into small cubes. 

2. Place the peach cubes  in a food processor and pulse until somewhat smooth. Add the remaining ingredients and process until smooth. Pour into a baking sheet about 9" x 13”. Freeze until solid. (This took about three hours with the size of baking sheet I used.)

3. Remove from the freezer and break into pieces. Add to the food processor and blend until smooth and creamy. Serve immediately or store in the freezer. Once frozen, allow to thaw for about 5 minutes before scooping out. 

Peach Tart

Late year, we attended a wedding in Georgia in which, at both the rehearsal and reception dinners, peaches were incorporated in some form or the other. I remember it well because I liked the idea that the couple (although neither of them was from Georgia) included a memorable aspect of the state in their wedding details: Georgia peaches.

I do not think there is a dish that isn't made better by adding peaches. In this tart recipe, very ripe peaches are used for two main reasons: the sweetness and the texture. Since the pie isn't baked long enough to soften half ripened peaches, soft ripe peaches allow you to cut into it easily and serve immediately after assembling. Of course, other soft fruit can be substituted here, such as raspberries and nectarines.

Peach Tart

Serves 4 to 5

Crust

1 cup whole wheat pastry flour

5 tbsp unsalted butter (room temperature)

1/4 cup sugar

1/4 tsp salt

Filling

1 cup low fat milk

1 cup sugar

2 eggs

1 tbsp corn starch

2 tsp vanilla extract

3 ripe peaches, sliced

2 tbsp peach preserve (or other fruit preserve)

To make the crust:

Combine flour, sugar and salt, then cut in the butter until crumbly. Press unto the bottom and an inch up the sides of an 8 inch spring form pan. Bake at 350 degrees F for 10 to 15 minutes until golden brown. Cool on a wire rack until ready to use.

To make the filling:

1. Add the milk and half of the sugar in a sauce pan, over medium heat, and bring to a boil.

2. Meanwhile, whisk the eggs together with the rest of the sugar and the corn starch until the corn starch completely dissolves.

3. Once the milk begins to boil, remove a third cup and temper the egg mixture. Pour the tempered egg mixture back into the rest of the milk. Continue to whisk over medium heat, bringing the mixture back up to a boil. The cream should begin to thicken very quickly. Once you notice that it's not getting any thicker, remove from heat and transfer to a bowl. Cover with plastic wrap until ready to use; this prevents a skin from forming on the top.

To assemble the pie:

1. Pour the prepared cream unto crust, and arrange the peach slices decoratively on the top.

2. Melt the peach preserve in the microwave to a syrup-like consistency. Using a pastry brush, gently brush onto the peach slices.

3. Using a torch, scorch the tops of the peaches lightly. Alternatively, this can be done under the broiler for no more than three minutes.