Peachiest Peach Ice Cream with Attitude

"peach halves"

I know there’s been quite the brouhaha recently over food bloggers’ use of recipes found here and there in the creation of their own recipes, and the credit given to those sources when they post their results. It’s old news now, but it’s been bothering me for many reasons that are either directly related, or no where near being on topic somewhat related because of threads of discussion I’ve been caught up in since it all happened. I normally use my non-food blog to voice my opinions to spare the foodie world of my sometimes cutting attitude, but since this issue is food related, I decided to get a few things off my chest.  If you’re not sure about what I’m referring to, then Google Melissa & Cook’s Illustrated and you’ll have your choice of where to begin.  Or, hop on over to Serious Eats, grab a seven course dinner and hunker down for the macro hair-splitting session over this issue continuing there.
Yes, there’s a recipe today, too, but it won’t be cheese-based to go with my rant whine…

Indulge me, please.

When I cook, it is most often because I’ve seen a recipe somewhere. What a concept.  Or, my fridge is so stuffed with food we must eat or it becomes yet another science experiment on a list of others I’ve perfected over the years from having eyeballs bigger than my stomach.  I cook about six days a week with the seventh being take-out, or dinner somewhere nearby, and no, not necessarily on Sunday.  Sure we have tacos the way my family has made them for decades, and once in a while throw some pasta on the stove with sauce that comes from a jar — good sauce.  But not very often.  And rarely do I decide to make something just by experimenting, that is unless you count the fact that I almost never follow any recipe exactly the way it was written as experimenting.  But who’s going to split that hair?

No, wait!  I nearly forgot that everyone is splitting that hair right now.  Okay, well, maybe not everyone, but still.

Now, why would I go out of my way to choose a recipe and then not follow it?  Or, why not?  My mother would say it’s because I’m just plain ornery, but she’s contrary by nature, so that doesn’t count.  I, on the other hand, actually know that it’s because it’s hard not to practice what has been learned from years and years of cooking. Let’s face it — often, recipes aren’t all that different from one another unless you’re planning on whipping up Thomas Keller’s Bellwether Farm Baby Lamb — Five Cuts Served with Provencal Vegetables, Braised Cipollini Onions, and Thyme Oil.  Like that would happen here.  Well, maybe.  You never know.  Just not today.

For the most part, the recipe is only the inspiration (some more than others), unless I’m baking. Then I’m far more attentive. And of course, I have to alter recipes because I’m lacking a particular ingredient — or five!– which is challenging for me to fathom considering the number of times I find myself in grocery stores each week.

Because of my particular cooking habits, I always credit my sources. Always. Even when I’ve altered a recipe beyond all recognition, I feel that I would not have ended up with what I cooked had I not seen the original recipe.  And because I most often use magazine recipes or recipes available on their affiliated websites, then it’s an easy link, so why not?  I suppose that there’s the outside chance that someone could email me and say, “We don’t want to be connected to you,” but pigs would fly first.  Besides, my food is good.  Period.  Okay, so most of the time.

Let’s use an ice cream recipe as an platform for my nonsense today. Or, if you’re so inclined, let’s not, and say we did.

Call this the evolution of MY Peach Ice Cream Recipe…with “my” being very subjective.

Step One: I was visiting foodblogs about a week ago because a group of us had just posted our Cassatas, and I stopped by Ivonne’s of Cream Puffs in Venice to check hers out.  I found that she had posted an absolutely beautiful peach and almond tart that made me realize I hadn’t had peaches or nectarines once this season yet.  The horror of it all!  So on my grocery list they went (yes, I actually have a list even though this is difficult to imagine…) and I planned to actually make Ivonne’s tart.  Really.  I did.  Peach cobbler is a family favorite and although Ivonne’s tart isn’t a cobbler, I was craving warm peaches with a crust and some cream.  Oh.  My.

Step Two: Days went by while I was baking and cooking other recipes because that’s all I do.  Ever.  I play with food.  The peaches I ended up purchasing were nearly used to make Fresh Peach and Ginger-Cream Shortcakes featured in the August 2008 issue of Bon Appetit to take to a family get together, but because I gave my husband a choice, he went with the Chocolate S’mores Cake featured in the August 2008 issue of Food & Wine.  I haven’t posted that yet because I’m working on my own rendition and have plans to compare the two in a future post in which I will document my sources up one side and down the other, but only if my photos turn out.  You just never know.

Step Three: The poor peaches were beginning to look a bit tired in their unused state, and so I became desperate for something to create.  It’s summer, and everyone’s complaining about the heat everywhere (but here), and so I decided ice cream would be the way to go.  No oven.  I also had some yogurt, ricotta, and mascarpone in the fridge, so included those ingredients in my search for an ice cream recipe because I could love me some ice cream with any or all of those luscious ingredients.

Step Four: I happened onto “No-Cook Peach Ice Cream” at My Recipes which ironically credits the recipe to Southern Living and I wondered if there’s an affiliation.  The recipe called for the use of canned condensed milk, and I wasn’t too thrilled with that idea since my cat would hate my guts if I used her milk and she’s grouchy enough as it is over the organic flea spray I’ve been using on her.  It also called for only a small amount of sugar which is always nice, and canned peach nectar which sounded very interesting.  I bookmarked it because not having to turn on a burner is always a nice option, right?

Step Five:  Then I found a Banana Peach Frozen Yogurt recipe at CD Kitchen which I thought I could adjust since I didn’t have bananas, but noticed that there was no sugar added (the bananas were providing the sweetness) and that I’d have to play around with sugar amounts. No thanks. And I didn’t bookmark it because I already have some great frozen yogurt recipes.

Step Six: I continued to search until I found a Peach Ice Cream recipe at epicurious that looked simple until I noticed it was connected to another recipe and I didn’t want to have to surf back and forth between the two since my printer wasn’t hooked up.  I did notice that this recipe called for leaving the peelings on the peaches.  Um, yum?

Step Seven: What a lovely surprise to  come across Helene’s recipe for Georgia Peach Ice Cream at Tartelette while I was searching.  I almost stopped right there, because how could I go wrong?  Helene + Peaches + Ice Cream?  I rest my case.  I did notice that Helene decided to puree some of the peaches and leave the rest in chunk form.  Nice.

Step Eight: Then I saw a recipe for Brown Sugar Peach Ice Cream in the side bar back at CD Kitchen, and oh my goodness.  How could I not want to try that?  I had all the ingredients, sort of.  I had six peaches instead of the four called for, and not quite as much brown sugar, but did have some turbinado. I had an orange instead of a lemon for the citrus…and a lot of heavy cream.  I was ready to go.

It’s the peachiest peach ice cream around.

"best peach ice cream"

Peachiest Peach Ice Cream with Attitude

Ingredients

6 large peaches which have been forgotten for days,unpeeled, seeded, and chopped in 1/2-inch chunks
1/2 c. turbinado
3/4 c. cup brown sugar, firmly packed
juice of 1/2 fresh orange
1-1/2 c. whole milk
3  eggs, beaten
1-1/2 c. heavy cream
1 teaspoon vanilla

Directions

  1. Put chopped peaches into a large bowl and add 1/2 cup turbinado and orange juice to macerate.  Cover with plastic wrap and set in the fridge.
  2. In a medium saucepan combine the milk, eggs, and brown sugar.
  3. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 15 minutes.
  4. Remove from heat and stir in the heavy cream and vanilla.
  5. Pour into a bowl (metal,if possible) through a fine meshed strainer.
  6. Chill by either setting in an ice bath, or the fridge, stirring occasionally. Chill completely.
  7. When chilled, place 1/2 of the peaches and their juice in a blender and puree.
  8. Pour puree into the chilled custard, then add the remaining chunks of peaches and mix well.
  9. Pour 1/2 of the peach mixture into a 1-1/2 qt. bowl of an ice cream maker and process according to manufacturer’s directions.
  10. Return the remaining peach mixture to the fridge.
  11. When the first batch is done, scrape it into a 3 qt. covered freezer container and place in the freezer until the second batch is finished.  Combine batches.
  12. Allow to freeze about 1 hour, then scoop and enjoy!

"Make Peach Puree"

"scoop peach ice cream"

"scoops of peach ice cream"

Recipe Notes:

  • Credit to my brain and its innate ability to synthesize myriad sources of information, supported by  years of schema related to all things culinary, and to further the interpretation you now see in the recipe above. You know.  In case you actually needed a technical explanation.
  • You are welcome to use my rendition of peach ice cream (one of about a trillion available ) and in no way need to mention my name, my blog, or make a reference such as, “the original recipe can be found here” even though the link is cool because maybe somebody will click on it, and it’s nice having visitors and people who just may want to try my recipe if they don’t like your version.  I’m just sayin’.
  • If you really want to get down and dirty about plagiarism and copyright issues, try teaching Junior High English.  I can go the distance.  Here.  Let me roll up my sleeves and make a muscle.  You know.  Just for effect.
  • On the ice cream: I have two 1-1/2 qt. bowls for my ice cream maker.  So many ice cream recipes make more than 1-1/2 qts. so two come in handy — especially if you want more than one serving of ice cream for everyone over a few days.
  • The peach peelings in this are fabulous and beautiful in this recipe, so thanks, epicurious, for the idea.
  • The brown sugar added a nice consistency to the custard base which we’re still enjoying, so thanks to CD Kitchen.  I’m now wondering how much better it would have been to have used all brown sugar.
  • The chunks of peach mixed in with the pureed peaches was also a nice touch, so thanks, Helen.  I will be looking at yours next since you have less heavy cream in your recipe than the one I used.
  • And thanks, Ivonne.  If I hadn’t seen your Peach Tart, I wouldn’t have ended up with Peach Ice Cream.
  • I should also, at this point, thank Al Gore for inventing teh intranets, too.
  • And I suppose I should also thank all those who have inspired me for continuing to discuss whether food bloggers, in the sharing of recipes, are the bottom-dwelling, mud sucking low lifers that some make us out to be.
  • If you’d like to prevent further snark-ridden posts such as this one (even though it has been quite refreshing), please refer to my alter ego here.  Some days are better than others, but it’s free, yanno?
  • And to all of you who just scrolled through the peach flavored food porn, thank you and never mind.  I’ll put my soap box away now.
  • But seriously.  Try the peach ice cream.  It is so delicious and peachy, with a hint of tartness thrown in, and a sweetness that isn’t cloying.  Very refreshing!

"Best Peach Ice Cream Recipe"

23 thoughts on “Peachiest Peach Ice Cream with Attitude

  1. I love me some snark in the evening. Really, I mean, isn’t that what the blogworld was created for?
    I laughed out loud at your step-by-step recipe mushing. It’s so true, and I think we can all relate. Peach ice cream sounds great. I really have to just suck it up and buy an ice cream maker already. Everyone and their sister is blogging about ice cream, froyo, and sherbet… it’s just time.

  2. Gee Kelly, I think you forgot to credit the person who first discovered the peach, plus the inventor of the ice cream machine – and you forgot to ask each and every person who inspired you if you could modify their recipes. 🙂
    I’m with you, one thing inspires another which leads to yet another and it goes on and on and on. And frankly, peach ice cream could come on over right now, I could use some.

  3. I think my own great great grandmother is suing me…from way deep down and yonder the grave because I am rewriting her cake recipe. If I were smart enough, like a rocket scientist you know, I’d invent a unique way to say “Preheat your oven to 350F” or “process according to manufacturer’s instruction” and patent it…
    The ice cream looks absolutely wonderful and super resfreshing!

  4. I love your blog and this post was brilliant! Cooking is ALL about being inspired. Every time I have a diner party I reach for Thomas Keller’s French Laundry Cookbook. I’ll spend hours re-reading it, even though I’ve read every word about 100 times in the past 7 or 8 years. Its part food, part art, part religion, I love it. I don’t think I’ve ever attempted to actually cook more than two or three recipes from it, I’m just not that good. It is however the inspiration for everything that I cook.
    Thanks for the laugh and the recipe!

  5. you are an absolute riot. one thing i’d never like to do is teach anything to junior high schoolers…yikes! 🙂
    oh, and great ice cream, obviously. 🙂

  6. Seriously, I love you. Never fear – we will always enjoy your rants – provided they are served with ice cream as lovely as this one!

  7. I won’t even start on what I think about the whole reprinting recipes thing, but I will say that this ice cream looks AMAZING!! I wish it wasn’t egg based, because now I can’t have any, but I will remember this for next summer when there is not a baby growing inside of me!

  8. Hey Oakley, Thanks! I don’t snark here very often, but just give me a reason and I’ll put my dukes up. And yep, I noticed that everybody’s avoiding turning on their stoves. I think I’m going to give frozen yogurt a shot next. Well, after I lick the container for this ice cream…
    Jenny! You are so right. Heh. I did consider for about a second thanking Cuisinart. And your gracious award is going up with my DB post in a place of honor!
    Helen. Mwah. You are a rocket scientist with sweet edges.
    Thanks Cathy. I loves me some snark…
    Heh heh peabody. I’m such a butthead, huh?
    Welcome Darius, and thanks for stopping by. Sounds like peach overload, like when I have a brownie with choco ice cream and fudge sauce. Whoa.
    IR — you are so correct. I’ve yet to make anything from his book. I just drool on the pages. But I do have a couple chosen for a special occasion. I just need some victims.
    Hey Grace — the junior high schoolers were the highlight of my life. Well, on most days anyway. It’s sort of like getting a thorn and watching it turn into a rose. Corny, but true.
    Courtney, I know we are all in the same boat on this one. That’s why I figured I’d explain. People who don’t cook don’t get it.
    Mwah to you, Katie. And what do they say about a spoon full of sugar? Wait. That’s probably copyrighted, huh? *sirens….*
    Yay Deb — I’m so excited for you and your bundle. Wait. Why can’t you have eggs? At all? Seriously? BUMMER.

  9. This is by far the best post I have seen so far on the topic (or should I say, brouhaha – I mean how often do you get a chance to use the word brouhaha?).
    Thanks for the smile. 🙂

  10. Yumm! Peach ice cream..looks wonderful! And I love the adventure that went along creating it! 🙂 I always have at least three cookbooks or magazines open around me when I’m following a recipe.
    I have been so busy this summer and I haven’t told you so..but I love your “other” blog also. I had goose bumps as I read and viewed your tales and photo’s of Italy and the beautiful travels. It was fun and drew me back again to my desire for my families homeland. I’m glad I was able to live my dreams through your photo’s!! 🙂 You write beautifully Kelly! I love to smile when I read!:) 🙂
    One more thing about the ice cream.. my husband just bought me a Quisinart ice cream maker.. after it freezes in the machine till the desired softness, I put it in the freezer to harden but it doesn’t have the creamy consistency like store bought ice cream.. what am I doing wrong??

  11. Hey Giff — *snicker* Thanks. And you are so right on the word. I ran it by spell checker, just so I wouldn’t make too big of an ass out of myself. Erm…well, maybe an even bigger ass.
    Thanks Laurie! I appreciate your feedback. I do love to write, and so having the two blogs allows me to stretch my pencil a bit. This blog has really opened up an interest in photography, and digital cameras make it all so easy, so it’s all fun. As far as your question about the creaminess factor goes are you referring to the texture or the freeze factor? Here’s what I do. It gets a good stir in the container before the freeze. I try to leave it in no more than an hour or so. If longer before serving, then give it another stir. It gets pretty hard if left in there over night, so we leave it on the counter for about 15 minutes before scooping. I always use a rectangular container because it makes it easier to pull the scoop through the ice cream and get those cute little balls. Clearly, I have to practice. But I seriously lack patience, and so far, my stomach hasn’t complained about the shape of the ice cream while it’s headed down, yanno? I have noticed that in some custards that have an even higher fat content (arg…) it may be “creamier” but there’s also a lot of fat coating the inside of my mouth that I don’t enjoy. Try the stirring and let me know how it goes. Thanks again for your comments. I appreciate it greatly.

  12. Beautiful ice cream, and I love the evolution of the recipe. I notice Cook’s Illustrated didn’t appear once. I guess they haven’t created the “perfect” peach ice cream yet!

  13. Oh my gosh, Kellypea, that is hilarious! I’ve been a bit out of the whole blog reading lately so I missed the latest reincarnation of this controversy but I’m with you. I mean really.
    Your ice cream is BEAUTIFUL!

  14. Wow. You write like I think – stream of consciousness from here to there. And I think you cook like I cook – the recipes are a jumping off point…
    That is to say, I love this post.

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