Tuesday, July 30, 2013

Canning & Peach Icecream

I love this time of year when the garden starts producing more and the canning starts.  I enjoy seeing the shelves starting to fill up in the canning room for winter.  It is a big savings on the grocery bills.  The peaches and blueberry's are from the Amish store.

Blueberry pie filling and  peaches

Dill Pickles

Basil Pesto
This is a first for me, now I need to find some recipes.

I have just a few bean plants this year, canned enough last year.  Was given a package of purple bean seeds, this is the first picking along with some yellow beans.  Cooked them last night for supper, it would be fun if they would stay purple, they were very good.

Saved out a few peaches and made some Peach Ice cream.

Farmer's Market Peach Ice Cream

4 large ripe peaches peeled, pitted and finely chopped
1 tablespoon  freshly squeezed lemon juice ( I used bottled lemon juice)
1/2 cup sugar
3 cups half-and-half
4 large egg yolks
2 teaspoons pure vanilla extract
pinch of salt

In a small saucepan over medium heat, combine half the peaches with 1/2 tablespoon of the lemon juice and 1/4 cups of the sugar.  Cook stirring, until the sugar dissolves and the peaches are just heated through, about 3 minutes.  Do not let the peaches disintegrate.  Put the peaches into a bowl.

Put the remaining peaches in a bowl and sprinkle with the remaining lemon juice, toss to coat.  Cover and put in the refrigerator until ready to use.

In the same saucepan over medium-high heat, bring 2 1/2 cups of the half-and-half to a simmer and remove from the heat.  In a metal or glass bowl, whisk the egg yolks, salt and remaining 1/4 cup of sugar until blended.  Gradually pour the hot half-and-half into the yolk mixture, whisking constantly.

Return the mixture to the sauce pan and decrease the heat to medium-low.  Cook stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon, about 5 minutes.  It should leave a clear trail when a finger is drawn through it.  Do not let the custard boil.

Pour the custard into the reserved cooked peach mixture.  Working in batches, puree the mixture into a food processor or blender until smooth.  Add the vanilla and the remaining 1/2 cup half-and-half and whisk to blend.  Refrigerate for about 1 hour.

Put the custard into an ice cream maker and freeze according to the manufacture's instructions.  When nearly frozen and the consistency of thick whipped cream, add the remaining uncooked peaches.  Stir just until mixed.  Transfer the ice cream to a freezer safe container, cover and freeze until firm, at least 4 hours before serving.  

She is not afraid of the snow for her household:

Proverbs 31:21a


Cheryl said...

Your pictures all look good.

Pickle crisp is made by Ball. It makes the pickles crisp and not soggy. I use it in place of soaking the cucumbers in pickling lime.

Have a wonderful evening.


Gina said...

Oh, yummy! I'm hoping to get some fresh peaches this week! Can't wait!

Farming On Faith said...

Oh my stars that looks so good!

I have been wanting to drive to the orchard. I left mine behind but I am going to plant a new one.

Have a blessed day!