Peach Picking

Oh..my, I never been so relief when temperature reach 98 F - weather just so crazy, we had 106 F for almost 10days. No rain but 2 days ago.. 2 hours rain almost, gave wet on the ground little bit. But again, can't complain since people in other state still struggle without power during heat wave.. :(

We try the best not to get much heat, but I said 'Yes' when my husband, asked me to go for peach picking over the weekend. The place we visited was Eckert's Farm - it's about 1 hours drive from where we live. The Eckert's Farm is a family farm that you can pick your own fruits, depending what the fruit season is, eat as much as you can in the farm, but pay the rest of fruits that you bring home . It was a nice experience for my little one, well.. another fun day she spent for summer break.  This time we be able to picked peaches and blackberry. Really, the peaches got benefit from HOT weather, their become more sweeter than ever.  But not for apples, what I heard from the farmer that they will get trouble with apples if no rain.  Oh.. so sad

I made an ice cream from some peaches we bought. What a perfect way to cool off from summer heat.

Peaches Ice Cream

Ingredients

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon table salt

2 cups milk

1 cup heavy whipping cream

1 egg yolk

1 cup peeled and coarsely chopped peaches

2 tablespoons light corn syrup

Preparation

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.  Cool 1 hour, stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture (i using mixer to get more smoother effect)

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.)

Mango Ice Cream

I'm craving for Mango Ice cream for quiet while than I found mango ice cream recipe without ice maker.. kind of doubt little bit, since I want an Ice Cream not shorbet.

This recipe is perfect to me - the texture of Ice cream is so smooth with hint of the aroma's cardamom. - well, first time making I just put a little bit of cardamom, I want to know my daughter or husband reaction.. THEY LIKE IT

Mango Ice CreamFrom : cooks-hideout.blogspot.com

Ingredients:
Mango puree – 2½ cups
Heavy cream – 1 cup
Whole milk – 2cups
Sugar – ¾ cup
Cardamom powder – 2tsp
Cornstarch – 1½tbsp
Light Corn syrup – 2tbsp
Cream cheese – 3tbsp, softened (to make ice cream scoopable)

Method:
Whisk cornstarch with 3tbsp milk in a small bowl and set aside.
Add the rest of the milk to a sauce pan along with cream, corn syrup and sugar. Bring to a boil; lower the heat and simmer the mixture until sugar dissolves, about 5-6 minutes.
Add the mango puree and simmer for another 2 minutes.
Take off the heat and slowly stir in the cornstarch slurry, mix thoroughly and put it back on flame.
Return to boil and cook on medium flame until the mixture thickens a little, about 2 minutes.
Take the mixture of the heat, whisk in the softened cream cheese and cardamom powder.
Allow to cool completely; (my method is let chill for 2 hours, and next put a whole an ice cream into blendder, and put back into the bowl or bakin pan, chill for 4 hours or overnight so you will a very smooth ice cream without ice cream maker.
wuhuuuu..!!!