No-Churn Peach Ice Cream

Peach Ice Cream 

July 17: National Peach Ice Cream Day

When Islander’s parents came to visit us from Hawaii a few years ago, we took a road trip to Fredericksburg, Texas, so we could tour the National Museum of the Pacific War. Fredericksburg is the hometown of the “admirable admiral” of the U.S. Navy, Chester W. Nimitz (1885-1966), after whom the nuclear-powered aircraft carrier was named. Islander’s Daddy served aboard this ship during the 1970s. 

Fredericksburg is also famous for its peaches. After our visit to the museums and Main Street, we stopped into Das Peach Haus for a snack before heading back to San Antonio. We enjoyed sampling the peach products at the cute country cottage store.

We were inspired to try a no-churn peach ice cream recipe using peaches from Fredericksburg and the Texas Hill Country. The fresh fruit puree turned out “peachy keen” over the jarred baby food ingredient.

No-churn peach ice cream is a cool treat to eat during the hot summer days in Texas as well as on National Peach Ice Cream Day.

Recipe

(Adapted from WRLA.com)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed peaches, peeled and chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon peach schnapps (optional)
  • a few drops of orange food coloring
  • peach slices to garnish (optional)

Directions

Beat the cream until stiff peaks form. Puree the peaches with peach schnapps (if using).

Peach Ice Cream

In a large bowl, mix the condensed milk with the pureed peaches. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of orange food coloring and stir well until the desired color of peach is achieved.

Peach Ice Cream

Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with peach slices (optional).

Peach Ice Cream

Notes

  • July is National Ice Cream Month! Search our blog for other ice cream recipes.

Peach Schnapps and Cream Cake

Peach Schnapps and Cream Cake

June 21: National Peaches and Cream Day

Those who like drinking a Fuzzy Navel cocktail will enjoy eating the cake version as it also contains peach schnapps, a fruit-flavored liqueur.

Islander used to send an unfrosted Fuzzy Navel cake to her friend Lisa L., who was stationed in Kuwait as a naval reservist. She said the troops wanted a treat that had a bit of booze baked into it because they were in the “dry” Middle East. Years later, Lisa requested this cake flavor for her wedding in Germany, as peach schnapps was a popular alcoholic beverage in her village. Islander frosted the tiers with sweet, whipped, white cream. The “peach schnapps and cream cake” was light and luscious and everyone loved it!

When Islander makes this moist cake on occasion, she would put peaches on top to showcase the fruit flavor. Instead of plain peaches and cream, switch to schnapps and prepare a peach schnapps and cream cake on National Peaches and Cream Day.

Recipe

(Adapted from The Cake Mix Doctor by Anne Byrn)

For the cake

  • 1 box (18.25 ounces) plain yellow cake mix (we recommend Duncan Hines brand classic yellow)
  • 1 box (5.1 ounces) vanilla instant pudding mix
  • ¾ cup peach schnapps
  • ½ cup orange juice
  • 4 eggs
  • ½ cup vegetable oil
  • ½ teaspoon orange extract

Directions

In a large bowl, combine the cake and pudding mixes. Pour in the peach schnapps and orange juice.

Peach Schnapps and Cream Cake

Add the eggs, oil and orange extract. Blend on low speed, scrape the sides and continue mixing until the batter is smooth.

Peach Schnapps and Cream Cake

Pour the batter in a lightly greased pan. Bake in a preheated oven at 350 degrees F for 45-50 minutes, testing for doneness with a toothpick. Remove from the oven and cool in the pan. Invert the cake into a cake board or platter. Prepare the cream frosting.

Peach Schnapps and Cream Cake

For the sweet cream frosting

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • orange, peach or vanilla extract/flavoring
  • 2-3 cans of sliced peaches, drained (for optional decoration)

Directions

In a chilled mixing bowl, whip the cream until thickened. Gradually add the powdered sugar. Beat until blended. Stir in the orange/peach/vanilla and continue to beat on high speed until stiff peaks form. Spread a little frosting on a cake board or platter to act as an adhesive so the cake does not slide off.

Peach Schnapps and Cream Cake

Generously spread the cream frosting on top of the cake and onto the sides until smooth and covered.

Peach Schnapps and Cream Cake

Use a pastry bag to pipe borders with extra cream (we used Wilton tip 2D). Refrigerate for at least half an hour for the frosting to set slightly. Drain the canned, sliced peaches and dry with paper towels. Arrange the peach slices on top of the cake. Chill to set. Remove the cake from the refrigerator 10-15 minutes before serving.

Peach Schnapps and Cream Cake

Notes

  • Islander was Lisa’s maid of honor at her multicultural wedding celebration in Germany on 08/08/08. The peach schnapps and cream cake was a gift for her BFF and new husband John L. Prosit! 

Peach Pie Hats

Peach Pie Hats

August 24: National Peach Pie Day

Islander wishes that her girlfriends around the globe live closer so she can get together with them more often. Then she would host tea time for everyone on the back patio of her home and serve savory snacks and dainty desserts, such as petite peach pies that look like summery straw hats.  But her guy friends are always welcome to join her and her hubby, Highlander, too. Then tea time would become a tasting party with small plates (appetizers as a meal) and tiny treats! When an occasion calls for cute cuisine, or when it is National Peach Pie Day, try baking a batch of peach pie hats.

Recipe

(Adapted from TeaTime magazine, July-August 2011, pages 36-37)

Ingredients

  • 4 canned peach halves
  • 2 teaspoons brown sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • 1 tablespoon butter, quartered into pats
  • 1 (14.1-ounce) package refrigerated pie dough (2 sheets), thawed
  • 1 egg
  • 1 teaspoon water
  • fondant flowers
  • green tube frosting

Directions

Drain the canned peaches. Dry with paper towel. In each cavity, sprinkle ½ teaspoon of brown sugar and ¼ teaspoon of ground cinnamon. Press a pat of butter onto the filling and pack it down gently. Set aside.

Peach Pie Hats

Roll out sheets of packaged pie dough on a lightly floured surface. On one sheet, cut four 4 ½-inch circles. On the other sheet, cut four 5-inch circles. On a 4 ½-inch circle, carefully invert a filled peach in the middle. Use a 5-inch circle to cover it and seal the edges with a little water. Mold gently on the top mound to show the shape of the peach. Press down on any creases.

Peach Pie Hats

With the end of a chopstick, press ridges to seal the dough.  Use a sharp paring knife to cut the top mound in criss-cross lines to create textures and vents. Re-roll and flatten out the pie dough scraps and cut into ½-inch strips. Position a strip on the hat to make a band around it. Cut the strip where it overlaps. Lightly beat the egg with water to make an egg wash. Brush on the peach pie hats.

Peach Pie Hats

Bake in a preheated oven at 425 degrees F for 10-12 minutes. Remove from the oven and cool on wire racks. Where the band strip overlaps and is cut, place a fondant flower secured with a little icing. Pipe in leaves with the green tube frosting to complete the peach pie hats.

Peach Pie Hats

Notes

  • Sprinkle a little granulated sugar after brushing on the egg wash to give the peach pie hats a sparkly texture and sweeetness. Bake as directed, watching the oven to ensure that the pies do not over brown and burn.
  • Try another petite pie recipe! Make cherry pie pockets for National Cherry Pie Day on February 20.
  • For a fondant flower basic tutorial, check out our cherry blossom cake and chocolate cupcake posts.
  • Search our blog for other tea time, peach and/or pie recipes.

Peach Cobbler

Peach Cobbler

April 13: National Peach Cobbler Day

At a conference programming meeting that Islander attended in Atlanta, Georgia, some years ago, a welcome dessert was provided to participants during breaktime. Peach cobbler was served to showcase the state’s famous fruit. Although it may not look as elegant as other desserts (the top resembles a cobblestone street, hence the name), it tastes simply sweet, pairs well with plain vanilla ice cream and is very easy to make. Prepare peach cobbler for a down-home style dessert and for commemorating National Peach Cobbler Day.

Recipe

(Adapted from Georgia Peach Festival)

Ingredients

  • 2 cups (1 pound) of fresh-frozen, unsweetened sliced peaches
  • 1 cup sugar
  • 1 cup self-rising flour
  • 1 cup milk
  • ½ cup (1 stick) butter
  • ¼ teaspoon cinnamon
  • ¼ teasoon nutmeg

Directions

Thaw and drain the peaches. In a mixing bowl, combine the sugar, flour and milk and whisk until smooth.

Peach Cobbler

Stir in the cinnamon and nutmeg. Melt the butter and coat the bottom and sides of a medium casserole dish.  Make sure that the butter is hot and sizzling when pouring the batter over it.

Peach Cobbler

Arrange peach slices on top of the batter. Bake in a preheated oven at 350 degrees F for 30-35 minutes or until the top is golden brown. The batter will rise over the peaches to create a cobbled and lumpy appearance. Remove from the oven. Serve warm or à la mode (optional).

Peach Cobbler

Notes

  • Learn a little bit of the history of fruit cobblers at the What’s Cooking America website.
  • May 17 is National Cherry Cobbler Day.