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Pair peach cobbler with homemade ice cream for the perfect summer dessert
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Pair peach cobbler with homemade ice cream for the perfect summer dessert

Nothing symbolizes summer more than the sweet satisfaction of enjoying a ripe peach. And there are few treats that satiate the senses in warm weather more than ice cream.

National Peach Month is observed in the U.S. in August, though there was a time when it was celebrated alongside National Ice Cream Month in July. Don’t the let the difference of a few days deter you from enjoying these tasty treats together, as farm-fresh peaches are now available in Virginia.

With recipes for peach cobbler and homemade peach and vanilla ice cream, there’s plenty of variety to please a crowd. While homemade peach ice cream is good enough to eat unaccompanied, a warm, gooey cobbler with a scoop of vanilla ice cream is the perfect slice of summer.

It’s hard to go wrong with either choice, so we’ll leave that difficult decision up to you.

Southern Peach Cobbler


2 pounds peaches, peeled and sliced
2 cups sugar, divided
2 tablespoons lemon juice
2 tablespoons cornstarch
1 tablespoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup milk
1 stick of butter
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt


Preheat oven to 350°.

In a large mixing bowl, combine peaches, 1 cup sugar, lemon juice, cornstarch, vanilla, cinnamon and nutmeg. Stir until well combined. Set aside, and let rest for 5 minutes.

In a microwave-safe container, and heat on high until butter is melted. Stir until well-combined.

In a medium mixing bowl, whisk together flour, remaining 1 cup sugar, baking powder and salt. Gradually incorporate the milk and butter mixture, whisking until smooth. Mixture should resemble the consistency of pancake batter.

Pour peaches and any juices into a 13”x 9” baking pan, spreading into an even layer. Pour batter evenly over peaches. Do not stir. If desired, sprinkle top layer with 2 tablespoons sugar.

Bake 55-60 minutes or until crust is golden brown and peaches are bubbly around the edges.

Serve warm or at room temperature with a scoop of vanilla ice cream.

Source: The Dairy Alliance



No-Churn Vanilla Buttermilk Ice Cream

1 cup heavy whipping cream
14-ounce can sweetened condensed milk
½ cup buttermilk
1 teaspoon vanilla extract


In a large mixing bowl, combine whipping cream and condensed milk, and beat with an electric mixer on high speed until soft peaks form. Add buttermilk, and mix on low speed until combined. Gently fold in vanilla extract.

Pour mixture into a metal loaf pan, and cover tightly with plastic wrap. Freeze for at least 6 hours or overnight.

Note: Chopped peaches can be added to this recipe by stirring in with the vanilla extract.

Source: The Dairy Alliance



Homemade Peach Ice Cream

3 cups peeled, chopped peaches
1½ cups sugar, divided
1 tablespoon lemon juice
2 cups whole milk
1½ cups heavy cream
1½ tablespoons vanilla extract
½ teaspoon salt

In a large mixing bowl, stir together peaches, ½ cup sugar and lemon juice. Set aside for about an hour.

In a medium mixing bowl, combine milk, cream, remaining 1 cup sugar, vanilla and salt, and stir until sugar is mostly dissolved.

Add milk mixture to peaches, and stir well. Pour mixture into the freezer canister of an ice cream maker, and follow the manufacturer’s instructions.

Source: The Dairy Alliance


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