The warm days of summer are upon us, though, I can’t complain too much as so far (crossing fingers) it’s been quite a mild summer save for a few triple digit days. When warmer weather comes, my one weakness rears it’s ugly head = ice cream cravings! This brought to mind my goal to achieve and cross 5 things off my Bucket List in 2012. Believe it or not, one of the items on my Bucket List is to make homemade ice cream. Despite my comfort in the kitchen and my prowess with all things sweet, I have NEVER made homemade ice cream! Shameful. Fortunately, being married to Mr. C, I’ve got exposure to a semi-pro… Mr. C himself!

Prior to marrying me, Mr. C and his roommates and buddies have had their fair share of experimenting with homemade ice cream. In fact, when we were dating I got to experience a few of their yummy flavors. Yes, twenty and thirty-something dudes making ice cream! And I’ll tell you… they were GOOD! So we decided that the time is now and after scoring an electric ice cream machine as the deal of the century last week (I will take a bow as couponing queen right now).

We opted to start off with a simple vanilla bean ice cream. We mixed, we tempered eggs, we poured, we churned and we tasted. The results? Pretty darn good. This is evidenced by the fact that the entire quart and a half was gone in a day and a half. šŸ˜‰

But we knew we could do even better! So the very next day, we catapulted to the most complicated recipe I have EVER attempted in the kitchen by making Salty Caramel Ice Cream. The results? Uh… slightly less fantastic but not awful at all… hence, no pictures. But still, there is massive potential on that one, and we’re having a lot of fun with it. I will not discuss yet the effect this is likely having on our waistlines. šŸ˜¦

But keeping our waistlines in mind and knowing that fruit season is upon us here in the valley, I opted for something slightly more health-minded by making a lovely silky Peach Sorbet using peaches that I had previously blanched and frozen early this summer. In Mr. C’s words, “this is the best peach sorbet I’ve ever had!” I don’t know about that, but I will say that it was VERY good. So I’ve decided to share if you feel the need for a cool treat. I’m even sharing my secret ingredient… booze! Cheers to summer and stay cool!

Blanching and peeling peaches

The cute little skinless peach beauties

My new best friend


And of course, a fresh peach to garnish

The results!

Peach Sorbet

Recipe adapted from The Ultimate Ice Cream Book by Bruce Weinstein

1/2 cup sugar
1/2 cup water
1/4 cup corn syrup
1 1/2 pounds fresh sweet peaches (blanched/peeled, pitted and sliced) [appx. 6-8 medium peaches]
Juice of 1 lemon (about 2 tablespoons)
1/4 teaspoon salt
1 tablespoon Peach Schnapps

Combine the sugar, water and corn syrup in a medium saucepan over medium high heat. Stir until sugar dissolves and bring to a boil. Boil for one minute. Remove from heat and cool to room temperature.

Place peaches in a blender or food processor along with lemon juice, salt, sugar syrup and Schnapps. Process until the mixture is smooth, about 30 seconds. Add additional water if puree is too thick to blend properly.

Freeze immediately in your ice cream machine according to manufacturer’s instructions. This typically takes 20 to 30 minutes. Keep an eye on it though. Too short and the sorbet will be too soft and the proper amount/texture of ice crystals will not form. Too long and the sorbet will become too airy. Sorbet will be ready to eat immediately and can be store in an airtight container in your freezer.

Makes about 1 quart


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