Monday, July 20, 2015

Rosie Makes The Quintessential Summer Dessert.

 For the Fourth of July,
I made the quintessential summer dessert -
homemade peach ice cream and blackberry cobbler.
 Truly, it doesn't get much better than this.

Mr. Hawthorne and I had stopped at Foodlion
and blackberries were on sale.
$1.99 a pint or 2 pints for $5.00!
With a deal like that, I proudly came home with 4 pints.

 Rosie's Peach Ice Cream
5 peaches, peeled and chopped (about 2 cups)
1/2 cup sugar
juice of 1/2 lemon
random Tupperware container of leftover pineapple chunks (optional)
2 eggs
3/4 cup sugar
1 vanilla bean, with seeds scraped out
2 1/2  cups heavy cream
1/2 cup skim milk

Combine peaches, pineapple, 1/2 cup sugar, and lemon juice 
in a sieve set in a bowl to collect the juices.
Stir and press fruit occasionally, for about 2 hours,
to extract the juice.

In a stand mixer, beat the eggs until light and fluffy,
about 3 minutes.
Gradually beat in 3/4 cup sugar, a little bit at a time.
Beat on high for about 2 minutes.
Pour in cream, milk, and vanilla seeds, whisking to blend.
Add extracted peach/pineapple juice and blend.
Transfer mixture to ice cream maker 
and process according to manufacturer's directions.
When the cream stiffens, add in the peaches and pineapple.
Continue processing until the ice cream is ready.
I ended up with 2 quarts and 1 pint of peach ice cream.

Scrape seeds out of vanilla bean.

Serve with delicious blackberry cobbler.
Blackberry Cobbler

1 1/2 cups flour
6 TB sugar
3/4 tsp baking powder
1/2 tsp kosher salt
6 TB chilled Crisco, cut into 1/2-inch cubes
2 TB ice water, or more if needed

Whisk flour, sugar, baking powder, and salt until well-combined.
Cut in Crisco and butter with pastry blender
until a coarse meal forms.
Add in water until you can form the dough into a ball.
Flatten into a disk, cover with plastic wrap,
and refrigerate for at least 30 minutes.

1 cup sugar
3/4 cup flour
pinch salt
3/4 cup sour cream 
3 eggs
3 cups blackberries

Whisk sugar, flour, and salt in medium bowl.
Beat eggs and sour cream in large bowl.
Stir dry ingredients into sour cream mixture.
Fold in blackberries.

1/2 cup flour
1/4 cup sugar
1/t ts cinnamon
pinch salt
1/2 stick chilled unsalted butter, cut into 1/2 inch cubes. 

Blend flour, sugar, cinnamon, and salt in processor.
Add butter cubes, pulsing until crumbly.
Do not over-process.
Transfer to a bowl, cover, and chill 30 minutes.

Heat oven to 350°.
Press crust dough over bottom and up sides of
a 6-inch diameter skillet.
Pour in filling and sprinkle streusel over top.
Bake until top is golden and center is cooked through,
about 30-40 minutes.

1 comment:

Rocquie said...

I have to agree with you, Rosie, that is the quintessential summer dessert. And what a deal on the blackberries at Food Lion--no wonder you snatched them up. Cheers, Rocquie