Thursday, July 26, 2012

Not feeling like blogging

Copied from

Of late I've not felt much like blogging. I'm not ill, I've just lost the mojo to type text. Also, I've become involved with other interests. So as to when I'll start up again...who knows?

Sunday, July 8, 2012


I scored the peaches and blanched them in hot water for 30 sec. for easier peeling

I joined the co-op at a local farmer's market.
While there I got to sample a delicious sherbert that had been prepared with onsite produce. There were two flavors, strawberry and peach. The day was one of the hot ones, in the upper 90's so a cool refreshment was warranted.  After tasting the cool concoction, I knew I wanted another and so I purchased another cup for a mere $1, Everything is very laid back and so I asked one of the volunteers if I could have the recipe. She said there were only 4 ingredients and rattled them off to me. She didn't given quantity sizes but I was surprised there was buttermilk in it.  I purchased peaches from one of the farmers, came home and looked it up on the net.

I got the recipe from My Next Meal
Peach-Buttermilk Ice Cream/Sherbet

Serves: You and anyone you hold dear (makes about 3 cups)

6 small to medium peaches (or 1 cup of fresh peach puree)
2 cups of low fat or full fat buttermilk
1/4 cup honey (adjust to taste) I put in the honey but wanted more sweet so I added sugar to taste
1 tablespoon of lemon juice
1 teaspoon of Cointreau (or Vodka or Orange Extract) I used about a 1/4 cup of orange juice
If starting with fresh peaches, wash and pit them, slice in half, and toss in a food processor. Whir until pretty smooth, with just a little chunkiness remaining. If you have lemon juice, stir it in. You can refrigerate or freeze this mixture for future use, or just head right into the rest of the recipe.

If you want to process the ice cream right away, start with all ingredients cold (but not frozen). If not, refrigerate the mixture when you’re finished for an hour, or as long as overnight.

In a medium bowl, whisk together the peach puree, buttermilk, honey, and Cointreau (if using). Or sometimes I just dump them all in a big Tupperware and shake it up for about 20-30 seconds.

Process according to your ice cream maker’s instructions.

Scoop. Sit. Enjoy.

Once the peaches have been blanched, cool them in ice water.

Skins removed easily after blanching.

After cutting into quarters and removing the pit, I processed them in the blender.

The picture is on its side because this is the first time I've used my phone for pictures. I thought I'd turned it but it came out this way anyway.  I've also begun using a laptop and that too is taking some getting used too.


I don't have pictures of the finished product. ( got distracted) but Sis said it was delicious and I have to agree.  I will be making this recipe again and I'll show you the finished results. Expect blueberry and/or strawberry next time.