Wednesday, July 25, 2012

Millions of Peaches

Roasted Peachy Sherbet

Did you know July is National Ice Cream Month?  I think it's fair to dedicate an entire month to ice cream considering it is consumed by 90% of the nation in the United States.  My contribution is summery, light and made with peaches.  The tartness of the buttermilk is mellowed with the sweetness of the peaches and balanced with cinnamon.  It's like having peach pie!  Roasting the peaches with brown sugar boosts that peachy flavor, making this sherbet scrumptious. 

Stress relief tip of the week:
Be willing to forgive others. Allowing others the right to make a mistake goes a long way toward forgiving yourself for mistakes. Assume that others are doing the best they can. Mark Twain once said, "Never attribute to malice what can easily be attributed to stupidity." This goes a long way toward doing the best you can as well.

Roasted Peachy Sherbet Recipe

3 ripe yellow peaches, pitted and halved
3 donut peaches, pitted and halved
1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk
1 tbsp cinnamon
3 tbsp brown sugar


Cut your peaches in half and remove the pit. Place them cut side up in a baking dish and stuff the middles with brown sugar. Bake, uncovered, at 375 for 25 minutes.  Cool for 10 minutes on a cooling rack.  Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.

Whisk together corn syrup, lemon juice, cinnamon and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.

Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, about 35 minutes. Transfer to an airtight container.

Adapted from Martha Stewart

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