Sunday, August 27, 2006
Makes about 1 1/2 quarts
1 cup plus 2 tablespoons sugar
3 large egg yolks
1 cup heavy whipping cream
1 cup whole milk
2 1/2 cups mashed pitted very ripe peaches
3 tablespoons light corn syrup
2 tablespoons peach schnapps
Whisk egg yolks and sugar in medium bowl. Bring cream and milk to simmer in large saucepan; gradually whisk into yolk mixture. Return to pan. Stir over medium low heat until custard thickens enough to leave a path on the back of a metal spoon when drawn across by finger, about 6-10 minutes. Do not boil. Pour into large bowl, mix in peaches and corn syrup. Chill uncovered until cold.
Process in your favorite ice cream maker. Transfer to container which has been put into freezer to chill several hours. Freeze about 6 hours.
Recipe from www.makeicecream.com
4 cups peaches, peeled, pitted and sliced
2 1/4 cups sugar
2/3 cup orange juice
1/3 cup lemon juice (I used lime juice with excellent results)
In a blender or food processor, puree peaches. In large saucepan, combine sugar, orange juice and lemon or lime juice. Cook over medium heat while stirring to dissolve sugar. Once sugar is dissolved, remove from heat and stir in pureed peaches. Refrigerate until cold. Freeze in your favorite ice cream maker.
To serve, place alternate scoops of peach ice cream and peach sorbet in a bowl and top with blueberries.
Thursday, August 24, 2006
Originally uploaded by Lynnylu.
Tomatoes, ripe and ready for a great breakfast dish enjoyed by my family for two generations. Toast as many slices of a good Italian or French loaf as needed, cover with thinly sliced fresh tomatoes, sprinkle with salt, pepper and oregano and top with shredded mozzarella, pepper jack cheese or parmesan. Place under broiler until cheese melts and tomatoes are heated through.