• chocolate chip mocha Irish cream
• caramel apple with chopped peanuts
• white chocolate blueberry pecan
• vanilla apple pie

Eventually you will probably see all the flavors end up here.  One of the cool things about Erin and my relationship is that we can bounce those flavor ideas off each other..Lots of fun, and if you add the rest of the kids..well we can sit around and toss flavors back and forth the way some families talk about sports scores.

The peach, tea, and ginger just appealed to me.  I thought it would be refreshing like sweet tea but also creamy,  rich, and satisfying.

There are a few things I will do differently next time.  I will make the tea infusion stronger…MUCH stronger next time.  I will chop the candied ginger more finely.  I will add about a fourth of a cup of peach schnapps for more peach flavor.  On the up side this was a fantastic and unusual flavor combination.  Just need to kick it up a bit.

I used Reeds crystallized ginger. It is natural, rolled in raw cane sugar, and has by far the best flavor of any I have tried.  You can get it at health food and natural food stores.  I did use half french vanilla and 1/2 vanilla but you can use all plain vanilla.

I took these pictures right after I made the ice cream.  If it had been left overnight in the freezer it would not be so melty.

This would be a great flavor for an Asian fusion type grill meal.  Put it in almond flavored tulles? YUM.

Peach, Tea, and Ginger Ice Cream

• 3 cups heavy cream
• 3 cups half and half
• 1 1/2 cups sugar
• 1 tsp vanilla
• pinch salt
• 1/2 cup finely chopped candied ginger
• 4 black tea tea bags
• 1 cup pureed peaches

Heat one cup of the half and half to a boil.  Add the teabags and set aside.

Whip the cream to soft peaks and set aside.

Mix the sugar, remaining half and half, salt, and vanilla.  Add the peaches and the cooled tea infusion.

Fold in the whipped cream.

Add the the ice cream maker and freeze according to manufacturer’s directions.

Just before the ice cream is done add the chopped ginger.

Allow to ripen overnight for the best texture.

Yield: 1/2 gallon

image:Marye Audet

Post from: Baking Delights

When we first moved to a suburb outside of Doylestown, Pa. in 1964 there were few houses in the brand new development called Palomino Farms. I was four years old and the precocious only child in the neighborhood. As such, I felt it was my duty to entertain the adults around me with my presence on a regular basis so I took to knocking on the neighbor’s door and announcing that I had come for a little visit.

Her one child was well into his teens at the time and she was delighted to usher me in to her spotless, streamlined 1960’s kitchen and sit me down at the Formica and chrome table while she bustled about making a snack for us to share as we chatted. Often it was a peach crumble cake and tea with lots of milk, or maybe I should say, warm. sweetened milk with a tablespoon or two of Rose Tea in it! This cake has especially happy memories for me and I hope that you will use it to create wonderful memories at your house. It is delicious warm as is, or with ice cream, whipped cream, OR as it used to be served to me- with heavy cream ( unwhipped) lightly sweetened and sprinkled with freshly grated nutmeg. You can use canned peaches in this but the peach crumble cake from my childhood was made with the peaches that were so ripe they dripped down your chin when you bit into them..Is your mouth watering yet?

Peach Crumble Cake

Topping

1 cup all-purpose flour

1/2 cup firmly packed brown sugar

3/4 stick (6 tablespoons) unsalted butter, softened

1 teaspoon cinnamon

1/4 tsp cloves

Cake

1 stick (1/2 cup) unsalted butter, softened

2/3 cup granulated sugar

2 large eggs

1 cup all-purpose flour

3/4 teaspoon double-acting baking powder

1/2 teaspoon salt

1 tsp vanilla

1/2 tsp almond

3 large peaches (about 1 1/4 pounds), sliced thin

Make the topping: combine the flour, the brown sugar, the butter, and the cinnamon and rub between fingers until the topping is combined well and crumbly.

Preheat the oven to 350°F. and butter and flour a layer cake pan ( 8″ square or round). In a bowl with an electric mixer cream together the butter and the granulated sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, add the flavorings. Sift in the flour, the baking powder, and the salt. Beat the batter until it is just combined and spread it evenly in the pan. Arrange the peach slices in slightly overlapping rows over the batter, sprinkle the topping over them, and bake the cake in the middle of the oven for 50 minutes to 1 hour, or until a tester comes out clean. Serve the cake warm or at room temperature.

Post from: Baking Delights

Crispy Peach Cobbler

1 recipe pastry for a single crust pie, chilled.

12c ripe peaches, peeled and sliced
1 cup brown sugar
1 1/2 c sugar
1/4 c flour
3/4 tsp cinnamon
1/2 tsp freshly ground nutmeg (please, please buy whole nutmeg and grate it as needed..big difference.)
1/2 tsp ginger
1/4 tsp salt
1 1/2 tbs lemon juice
1/2 c unsalted butter, melted

Stir together and let set for 30 minutes for flavors to blend
grease a 13×9 inch pan. preheat oven to 400 degrees.

Roll pastry dough out into a 1/8 inch thick rectangle and brush with a little butter, then sprinkle with white sugar. Cut into 1″x1″ squares. Pour half the peach mixture into the pan and top with the dough squares. Bake for 20 minutes…

Meanwhile…Mix 1/2 c flour. 1/2 c brown sugar, 1/2 c oatmeal, 1/2 c butter, a pinch of salt, 1/4 tsp cinnamon, and chopped pecans if you want them. Mix with fingers until ingredients are well mixed and crumbly.

Take first layer of cobbler from the oven and top with the remaining filling. COver with the streusal and put bake into the oven for 20-30 minutes, or until juices are thickened and streusel is crispy. Some of the juice may boil up and cover part of the streusel..that’s o.k..it is fabulous.
Let cool as long as you can stand.

Post from: Baking Delights