Peaches and Ice Cream

Posted on May 23, 2011

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Normally I’m not a big fan of dairy ice creams, but when the Co-op brought in a line from Thomas Organic Creamery I just had to give it a try.  First of all, I’m a sucker for Jerseys.  Just look at those big brown eyes!

Image by David Merrett via wikimedia commons.

Anyway, they’ve got it all, Michigan made, quality ingredients, Organic Certification, and beautiful cows.  I had to come up with a dessert worthy of this delightful product.  Sometimes, with quality ingredients, simplicity is best.  I went with the vanilla ice cream and a basic fruit topping.  My peaches were frozen, but with farmer’s markets opening for the summer, and stone fruit season in the near future, you may want to use fresh.

Here it is:

12oz frozen peaches * pint of vanilla ice cream * 2 Tbsp butter (or non-dairy butter) * 2 Tbsp real maple syrup * 1/2 tsp vanilla

That’s it.  Five ingredients and a little more than 10 minutes of your time.

Melt butter in medium saucepan over medium heat.  Add maple syrup and heat until bubbly.

Add frozen peaches and toss to coat.  Cook, covered, for five minutes.

The amount of liquid in the pan will increase slightly.  Add vanilla.  Stir and cook uncovered for about five minutes more, until liquid has reduced by about half and peaches are slightly more translucent.

Turn off heat and scoop ice cream into two bowls.  (It helps to leave the ice cream out while you are cooking, or just dip the scoop in hot water.)

Top ice cream with hot peaches, being sure to spoon in remaining liquid.  Serve immediately.

The ice cream was light and smooth, the peaches just tangy enough to provide contrast, and the soft melty bits at the end were amazing.  This turned out to be one of those great desserts that looks fancy and tastes great, but doesn’t really require much work.  Next time maybe I’ll experiment with peaches and ice cream flambé…

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Posted in: Cooking, Recipes