peach mint ice cream

I have been enjoying the peach season here in Texas. There is no better time than now. I have been buying, picking, eating, cooking with peaches. I love them and I wish I could have them all year round. But then, I won't have anything to look forward to in May. Over the weekend, Leo and I went to pick organically grown peaches at Suzanne Santos' farm, Tierra Antingua Farm in Kyle. We got there a little later than expected but since it's summer, there was plenty of light to see those peaches.




Leo really enjoyed the peaches and the sprinkler and the dogs and the chickens and the horses and the goats. He first got all wet and then went to pick some peaches. We got about 10 pounds of them. While picking, he probably ate 15 of them or so. Between Leo and me, we probably ate half of the peaches. The rest? I made some minty peach ice cream adapting the recipe from David Lebovitz in his book, that I love, the Perfect Scoop. I got some mint from Kate Thornberry of Hungersauce and they make perfect combination. It turned out so creamy and so delicious.The recipe is below



Minty Peach Ice Cream

1 1/3 pounds peach
1/2 cup water
3/4 cup sugar
1/2 sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops of fresh lemon juice
1/4 cup mint leaves, finely chopped

peel the peaches and cut up the meat into chunks. Boil them in water over medium low heat, covered, for ten minutes. Remove from the heat and then stir in sugar and cool to room temp. Combine the peaches and the rest of the ingredients and blend it in food processor or blender. Chill the mixture in the refrigerator and freeze in your ice cream maker according to the manufacturer instructions.