Fruit and vegetables are some of my favorite parts of summer (along with pretty much everything else). I love in April and May when it seems like there are new finds in the grocery store each week. Zucchini, ramps and asparagus are first, soon to be followed by peaches, cherries, and blueberries. I fill my cart upon first spotting these signs of hope after the long, ugly winter.
The farmers’ market becomes a Saturday ritual once June and July roll around. For whatever reason, our market doesn’t really kick into gear until the middle of summer. In the blink of an eye, it goes from only flowers to an abundance of produce: greens, beans, garlic, onions, cherries, berries. The sun shines as we walk around, all of the farmers happy to see a familiar face.
There’s nothing like fresh garlic from the farmers’ market. It is sweet and when roasted has an almost mashed potato like quality. I could eat a whole head easily! And the tomatoes, oh, the tomatoes. Red and heirloom varieties fill the stands. I can’t get enough of them during their short season, as long as their drowning in vinegar in Cucumbers, Tomatoes, and Onions.
But I have a confession to make. When it comes to most fruits: cherries, blueberries, plums, and especially nectarines and peaches, I much prefer California varieties to those grown locally and sold at farmers’ markets. To me Michigan and even southern peaches don’t come remotely close to matching the huge, juicy, perfectly ripe and sweet California peaches. They are my favorite fruit on earth, hands down. Plus, if you read my blog regularly, you know I want to move to California more than anything. I know I’m destined to be a California girl. And I’ll love their farmers’ markets.
So for this week’s farmers’ market inspired Sunday Supper, we’ll pretend I’m already living in California and made this Peach Maple Ice Cream there. For peach ice cream, it’s not overly peachy, but the slight peach flavor, along with a punch of maple syrup and a kick of bourbon made me fall in love with this ice cream. The smell is intoxicating and lures you in to taking a bite and then another and another. The creamy texture makes this chilly treat doubly irresistible. So wherever you live and whatever kind of peaches you use, just make sure you make this ice cream.
Also, I am looking for a publicist to help spread the word about me, as well as my blog. Please let me know if you or anyone you know can help me out I would really appreciate your help!
3 large peaches
2 tablespoons fresh lemon juice
1 cup heavy cream
½ cup milk (I used almond, but whatever you like will work)
2 large egg yolks
¼ cup plus 2 tablespoons granulated sugar
¼ cup pure maple syrup
1 tablespoon bourbon
1 teaspoon pure vanilla extract
Peel the peaches and reserve the peels. Place the peaches in a medium bowl and toss with the lemon juice. Cover with plastic wrap and place in the refrigerator.
In a medium saucepan, place the cream, milk, and reserved peach skins. Bring to a simmer, before removing from the heat, covering, and allowing to steep for 20 minutes. After the cream has steeped, remove the peach skin from it. You may strain it or just fish them out with a spoon (I used a spoon).
In a medium bowl, whisk together the egg yolks and sugar. Slowly whisk in half of the cream mixture, then add that to the rest of the cream in the pan. Cook over medium heat, stirring constantly, until slightly thickened. The mixture should also reach 170 degrees on a candy thermometer. Once this happens, pour the custard into a clean medium sized bowl. Add the maple syrup, bourbon, and vanilla, and stir to combine. Allow to cool at room temperature for 15-20 minutes, then place in the refrigerator until fully chilled, at least 4 hours and up to overnight (I chill overnight).
Once the custard is chilled, place the peaches and about 1 cup of the custard in a blender or food processor and blend until completely smooth. Stir the peach mixture into the rest of the custard. Process in your ice cream maker according to the manufacturer’s instructions. It may be eaten as soft serve or frozen for about 30 minutes to firm. Ice cream may be stored in the freezer in an airtight container for up 1 month.
Recipe adapted from Bobby Flay
Don’t forget to check out all the other Sunday Supper dishes!
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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