There are no surprises that I have another fruity recipe for you today . When fall and winter are warm spices and summer comfort Foods- is all about cool, refreshing and full of fruit. Juicy peaches ooze your chin after a big bite perhaps my favorite variety, summer fruits and they are definitely what inspired this flavor of ice cream.
has light and creamy ice cream base full of fresh peaches is made even more delicious with cinnamon crumble mix-in. It tastes like crunchy fishing mode- but in a perfect bite of the cold ice. Andy says this is the best homemade ice cream I've ever done and I agree. (Though I'm unhealthily addicted to this frozen salted caramel cream which I still dream.)
I'm still in the Carolinas visit my in-laws and the remaining large Andy family. Today, a group of us drove to Charleston for the night and so far I love it! Make sure to follow my instagram feed for updates to the image! (Link on the right sidebar or in the footer.)
- 4 large peaches
- ½ cup water
- ¾ cup sugar
- ½ cup sour cream
- 1 cup heavy cream
- ¼ extract c vanilla
- few drops of freshly squeezed lemon juice
- sugar ¼ brown cup
- ⅜ cup flour
- 1½ teaspoon cinnamon
- pinch of salt
- 3 T butter cold cut into small pieces
- Peel the peaches and cut into pieces on a medium saucepan (remove pits) - catch all the juice. Cook over medium heat with water, stirring until soft and cooked-occasionally- about 10 minutes.
- Remove from heat, add the sugar, then cool to room temperature in accelerating the process in the refrigerator or freezer if necessary.
- mashed cooked and any liquid fisheries with an immersion blender or food processor, adding sour cream, cream, vanilla and lemon juice. Blend until smooth, but with some remaining pieces of fish.
- Cool the mixture thoroughly in the refrigerator, then freeze in your ice cream machine according to the manufacturer's instructions. After ice cream churning- the cinnamon crumble before leaving any harden in the freezer
- Combine dry ingredients and whisk. Using your hands add buttermilk working in the sugar mixture until crumbly.
- Bake at 375 F until golden and crisp- about 10-15 minutes. Leave to cool and crumble with your fingers break.