Category Archives: Peaches

Recipe: Perfect Peach Ice-cream

Perfect Peach Ice-cream
Perfect Peach Ice-cream

Ingredients;

1 400g tin of peaches, drained
6 large egg yolks
125g golden castor sugar
400ml milk
300ml double cream
1 vanilla pod, halved and seeds scraped out

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Another Soul Food classic, peaches are plentiful in the Deep South so it’s no coincidence that they are used in so many Soul Food recipes. This is a very subtly flavoured ice-cream so can be easily over powered if you partner it with a pie, I find it at it’s best served on it’s own or with some sliced peaches.

There are 2 options regarding the fruit the first is to purée the drained peaches and the second is to purée half and chop the rest into chunks to be added when freezing. I find that adding the peaches as chunks gives a bit more texture but the fruit chunks tend to lose their flavour when they are frozen. So I tend to go with the “purée all the fruit” option, but both work well.

Next put the egg yolks and sugar into a bowl and whisk them until they are creamy and smooth. Then add the milk, cream and vanilla seeds and whisk them together.

Pour the mixture into a saucepan and stir continuously over a low heat until it thickens into custard that coats a spoon when dipped in it. You don’t want the mixture to overheat as the eggs will scramble, so if you have a suitable kitchen thermometer, use it. Ideally you want to keep the mixture between 65C to 70C this gives a margin for error as the eggs will scramble around 75C.

Once the custard has thickened remove it from the heat and pour it into a bowl to allow it to cool.

Now if you have a home ice-cream maker simply add the peaches to the cooled custard, stirring them in well and follow your ice-cream machine’s instructions to freeze the ice-cream.

If you don’t have an ice-cream machine then simply stir the peaches into the mixture and pour it all into a sealable container suitable for use in your freezer and pop it in your freezer. It can take anywhere up to eight hours for the ice-cream to set fully and during this time you will need to stir it every 20-30 minutes while it’s freezing to prevent ice crystals forming.

If you’ve ever put some melted ice-cream back into the freezer you will know exactly why you don’t want the ice crystals forming, basically it makes it frozen flavoured custard rather than ice-cream, but that said an ice-cream maker does not have to be expensive. We pickedup one in a Lidl offer a few years back for around €30 and I saw this similar one available from Amazon. So why not treat yourself, summer is almost here and this does make the process of ice-cream making far easier 😉

Recipe: Just Peachy Chicken

Just Peachy Chicken with Mashed Potato and buttered corn
Just Peachy Chicken with Mashed Potato and buttered corn

Ingredients;

2 Chicken Breasts
1 Teaspoon of Lemon pepper
half a teaspoon of Salt
1 400g Can of Peaches
1 tablespoon of Lemon juice
1 Tablespoon of Soy sauce

Serves 2

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Peaches are always in plentiful supply in the southern US states so it’s no surprise that they’re in a lot of Soul Food recipes. This is a great tasting and easy to make dish. I love the way the Pepper on the chicken bounces off the peaches, it’s like a party on your taste buds :)

Oh and if you can’t find lemon pepper in the spices section of your super market it’s not that difficult to make from scratch. You can find instructions here.

Heat your oven to 180 C. Rinse the chicken breasts and pat them dry with some kitchen roll. Place them in a baking dish.

In a small bowl, combine the lemon pepper and salt. Sprinkle both sides of the chicken with the lemon pepper mixture and let stand for at least 20 minutes or, even better, overnight in the fridge.

Drain the syrup from the peaches into a small bowl. Stir the lemon juice and soy sauce into the syrup and pour it over the chicken pieces.

Pop it in the oven for about 15 minutes and turn the chicken about half way through. Then add the peach slices and cook for another 10 -15 minutes or until the chicken is done.

This is great served with some Mashed Potatoes and a lightly buttered corn on the cob. Oh and I almost forgot here’s a great track to play in the background while cooking this recipe…