Someone bought a 25 pound box of class 2 peaches at the farmers markets this past weekend. (What is class 2? Just the not so pretty ones – which honestly I could see no difference outside of some scars on the peels – you get 5 pounds more for $5 less than class 1.) Buying that many means…yeah, it is probably going to be peach week around here…lol! I kind of went crazy this weekend, but I am telling you: homemade peach ice cream with peach jam drizzled over the top is sublime. Even better when it is all nestled on top of more peaches.
Gingered Peach Refrigerator Jam
Ingredients:
- 6 large ripe peaches (each at least hand size)
- 3 cups granulated sugar
- 2 Tbsp finely chopped fresh ginger
- 1 Tbsp fresh lemon juice
- ¼ tsp fine sea salt
Directions:
Bring a large pot of water to boil. Gently immerse peaches into it (working in batches if need be), for 1 minute. Pull out and rinse in a colander under cold water. Peel peaches, remove pits.
Add peaches to a food processor, pulse until coarsely chopped.
Add to a medium heavy, stainless steel saucepan, with sugar, ginger, lemon juice and salt.
Simmer over medium, for about 30 minutes, once it comes to a simmer. Stir often, until thickened (it reduces).
Ladle into canning jars, let cool on counter, seal and refrigerate for up to a month.
Makes about 3 pint jars.
Note:
My peaches were very big, if yours are grocery store size, I might suggest you use more. And by grocery store size, the size of a grocery store apple.
Peach Ice Cream
Ingredients:
- 14 ounce can or bottle sweetened condensed milk
- 5 ounces canned evaporated milk
- 2 Tbsp granulated sugar
- 2 tsp pure vanilla extract
- 2 cups whole milk
- 4 medium peaches or 15 to 18 ounce can/jar peaches, drained
Directions:
If using fresh peaches, peel and core, chop up. Add the ingredients to a blender, pulse until just mixed. Chill for 30 minutes.
Pour into ice cream maker, follow directions for freezing (Our Cuisinart ICE-30BC Pure Indulgence Ice Cream Maker
Transfer soft ice cream to glass storage containers immediately, store in freezer for a couple of hours to finish setting up.
Makes about 1½ quarts.
~Sarah
oh la la! I’ll have to stock up next time I buy peaches! The possibilities are endless!
I am thinking coconut milk peach ice cream next….
We went to Greenbluff on Sunday and picked about 15lbs of peaches! We made a peach cobbler (yours looked great too). We got a discount on the blemished ones – only 50cents a pound! I did get a few unblemished for eating though ($1.25lb – such a premium for pretty:). I plan to make peach ice cream tonight. Thanks for the very timely recipe – I have all ingredients on hand and my ice cream bucket will be frozen. The rest will be frozen for Knox’s blends. And this weekend, we’re going huckleberry picking at Mt. Spokane! Huckleberry ice cream!! Huckleberry oatmeal! Huckleberries in my mouth!!!! Hey, you should do a huckleberry post so I know what to do with all my berries!
I was checking the huckleberries on Sunday at Chinook Pass….a couple of more weeks. Hmph! 😉
I made the ice cream tonight! Pretty darn good! Thanks for the tip about sweetened condensed milk.
Heh…I just finished up my batch tonight 😉
You have to go crazy when peaches are ready! It’s a law, I think.
That peachy ginger jam looks splendid & that ice-cream too! 🙂 Yummm!