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!
Peach Maple Ice Cream #SundaySupper
- Total Time: 30 minutes
- Yield: 10 scoops 1x
- 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
- Prep Time: 20 minutes
- Cook Time: 10 minutes
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
Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
The Ninja Baker says
You’re right, Laura. We do have big, fat fabulous peaches in Southern California. We even have the white peaches I was accustomed to eating in Japan…Are you booking your flight to California yet? =)
Anyway, thank you for sharing this recipe for peach ice cream. Love the addition of maple syrup and bourbon!
I love white peaches too! I’m ready for California asap 🙂
Paula @ Vintage Kitchen Notes says
California does sound like the place to find amazing farmer´s markets. I haven´t found really good peaches, like the ones I grew up with, in years. The maple and bourbon in this recipe sounds amazing!
To be honest, I feel the same way about fruits!! The temperatures just aren’t right here to get REALLY GOOD fruity produce. I’ve been loving fruit-based ice creams lately (just made strawberry) but haven’t done anything with peaches yet! Time to change that as this looks glorious.
Thanks, Joanne! You have been making lots of amazing looking ice cream on your site!
Jennifer @ Peanut Butter and Peppers says
Amazing! Love that you used maple syrup and bourbon! I bet this tastes so darn good! Great recipe!!
Debbie Eccard says
Great sounding duo! I don’t have an ice cream maker yet but would love it I’m sure.
You’ll get to Cali one day, I know it.
Jen @JuanitasCocina says
I bet this tastes like summer in a bowl.
This is such a fun ice cream recipe! Thank you for sharing!
Thanks, Rayna, and thanks for visiting 🙂
I have not made peach ice cream yet this year…and I love that yours is pureed…it prevents those little frozen chunks of peaches. Great idea!!! Did you save me a scoop???
My mom wasn’t sure about pureed instead of chunks, but we were both very happy with it in the end. Thanks, Liz!
I’m a California native! Let me know when you come out my way, I’d love to visit!
The Peach Maple Ice Cream is evocative of summer in the golden state, just scrumptious!
I hope I’m in California soon! It would be nice to meet some fellow bloggers.
This looks and sounds like something my mom would go nuts for… especially with a sprinkle of pecans on top
Brianne @ Cupcakes & Kale Chips says
Your ice cream sounds amazing! I am partial to my local NJ peaches though!
It’s the first time I’ve seen steeping peach skins and wondering how I’ve missed that brilliant idea before. I’m so making this ice cream because I want to see how it does.
Fantastic ice cream Laura. The peach skins soaked in cream should be given great taste in ice cream. What a brilliant and original idea! I’ll try it for sure.
California produce wonderful fruit and produce, but especially with fruit it’s rare that we receive it dead ripe – when it’s in that state, it’s hard to ship. Local stuff, on the other hand, can usually be purchased properly ripened, and IMO that does make a difference. But all that aside, for most of us for much of the year California is where much of our fruit and produce comes from, and it’s really good quality – we’re so lucky. And I’d be lucky to have some of this great ice cream – it looks wonderful! Thanks so much.
The Wimpy Vegetarian says
Maple syrup and bourbon? I’m there. I made peach ice cream a lot last year, and am making this one next. Love it!!
What a beautiful ice cream! I’m a native Michigander transplanted to Vegas. I love being so close to California’s best produce!
Thanks, Camille, and thanks for visiting! Vegas always sounds so fun!
Nancy @ gottagetbaked says
Girl, you need to get on a flight to California! For someone who loves it so much, I’m sure you’ll fit right in. And maybe you’ll be able to find a publisher easier too. I don’t know any publishers so I can’t help you there but I will say that this ice cream looks FAH-BU-LOUS! So rich and creamy. And brilliant call on the bourbon. Booze makes everything better!
I am hoping it will be easier to find an agent/publisher/anyone who would be willing to help me in CA. The problem is, I probably need the writing or blogging career to take off first 🙁 And yes, booze makes everything better!
Brooke Schweers says
Oh this just screams summer! The canadian boyfriend will love your use of maple syrup. Bookmarking this so when summer comes around here I can make it 🙂
i love that
Yum! I love peaches, and this sounds DELICIOUS. I shared it with all my followers on Facebook at http://www.facebook.com/theyummybits, hopefully they like it as much as I do!
Thanks, Brandon, and thanks for visiting 🙂
Jennifer @ Not Your Momma's Cookie says
This looks delicious! The peaches here have been calling my name – every time I go to the grocery store, I can SMELL them! 🙂
The smell of peaches is my favorite. Every time I walk past the fruit bowl, I take a moment to appreciate that glorious scent.
Laura | Small Wallet, Big Appetite says
As a California native I completely agree with you about California fruit. I am a big local produce supporter but English strawberries pale in comparison to California strawberries.
Shannon R says
I just made peach ice cream as well! Yours looks much more rich and well, worth the calories 😉
Lori @ Foxes Love Lemons says
The tomatoes…oh, the tomatoes. I couldn’t agree more. I’m really digging this ice cream. I don’t think I’ve ever had peach ice cream, but I’m sure it’s just packed with fresh flavor!
Abbe@This is How I Cook says
My, you’ve covered all the bases. Love the flavors in this and they all work so well together! I’m lickin’ my chops!
Ashley @ Wishes and Dishes says
Is it bad that I want this for my dinner tonight??!!!
This is totally dinner appropriate, Ashley!
Irina @ wandercrush says
I dream of California farmer’s markets! I have to agree with you on the peaches—some varieties are just so much juicier and sweeter than others. This ice cream sounds divine… like the perfect bridge between summer and fall flavours 🙂
Miss Messy says
Oh hello! What an amazing combination! 😀
Jennie @themessybakerblog says
I could eat peaches all day every day. This ice cream looks amazing, and I love the addition of bourbon. Yum!
The flavors in this ice cream sound absolutely drool worthy!
Jane's Adventures in Dinner says
Gorgeous icecream. I am obviously going to have to cave and get an icecream maker.
My ice cream maker sat in the box for several months before I used it, but now I just love it. A great investment! Thanks, Jane!
Family Foodie says
I love fruity ice cream and this looks so good! I also like that you used bourbon and maple. All the flavors work so perfectly together!
Cindys Recipes and Writings says
Peaches and Maple? Sounds like a winner to me!
Emma @ Fork and Good says
Oh my! I have never had these flavours together, yet alone in ice cream! I love this. Specially with the splash of bourbon….
Thanks, Emma, and thanks so much for visiting 🙂
I love getting my fresh produce at whole foods.
Have to travel a ways but it’s worth it as the produce here is horrid and we have very little in the way of farmers market.
That said the peaches at whole foods have been amazing!
Perfect for this ice cream!
I travel quite a way for most of my fresh produce/meat/fish, but it’s so worth it.
Great combination of flavors, my mouth is watering!!