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Wednesday, July 23, 2008

Mint Ice Cream and Peach Butter



Our peach tree finally put out. She has been teasing us these past two years. It's been hard to stay faithful, and not touch the forbidden fruit of another fruit tree, but finally! My patience has paid off by a whopping 13 peaches! Almost 2 full pounds of fruit people.
We could have behaved like normal people and ate those 13 peaches, but I have a 4 year old. Those of you that don't have 4 years olds don't get it, those that do, I know I don't have to say anything more for you to figure out what has happened. He stuck a pencil into the peaches, all of them. And I didn't see it until the next day. So it is or was a mad dash to cut out the bad parts and save the rest. Luckily there was more good then bad, and I made peach butter.

You will need
Peaches, pitted and bad spot removed, leave on the skin
honey
sugar
patience and time


Now, puree you peaches, and the squeeze through a cheese cloth so you don't get any unwanted chunks, into a small or large (depending on how many peaches you are using) saucepan over a super low flame. (your dial should say super low) Add honey to almost the sweetness you desire. then a tad bit of sugar to reach the sweetness level of your choice. (too much sugar will cause the butter to be too sweet, hurting your teeth when you bite into your bread) now go make something else and check on your butter one and awhile, stirring to keep it from burning. Once it has reduced in volume, which could take all day, and is of a thick spreadable consistency, pour into your hot sterile 1/2 pint jars. Process in a hot water bath with the water covering the jars by 2 inches, for 10 minutes.


While I was doing that, I preserved some of my milk by making 4 quarts of Mint Chocolate chip Ice cream.


Let us start with those of you growing your own. Peppermint plants that is.


Peppermint Extract


1/2 cup fresh chopped peppermint leaves
1/2 cup vodka Directions


Combine the ingredients in a 1/2-pint Mason jar and set aside to steep for 10 days. Good vodka and good peppermint leaves are a must to get a good strong flavor. Strain into a large wide mouth jar, cover with cheese cloth, and allow the alcohol to evaporate. Extract will be good for a year, and don't open near any open flames!


Mint Chocolate Chip Ice Cream
2 1/2 cups milk
2 1/2 cups sugar
1 tsp salt
2 1/2 cups half and half
1 1/2 tsp vanilla extract
6 cups whipping cream
2 tsp peppermint extract
green food coloring
12 oz grated semi sweet chocolate ( or more to taste)


Scald milk just until bubbles form on the edges. Remove from heat and add sugar, salt, blend until dissolved. Stir in remaining ingredients, except chocolate chips, and chill in the fridge for 30 minutes. Follow your ice cream maker directions. Add chips after removing the dasher. Freeze for 5 hours.


Any questions?

13 comments:

Kathie said...

I buy a lot of vodka and brandy for things like extracts and brandied fruits, sauces. I'm sure the liquor store folks think I'm a lush of the highest magnitude, but seriously every panty has to be properly stocked...

And can I just say Yum! What time is dessert?

Briana said...

I've never tried it, but I've heard from other folks that the best way to make apple butter (or peach, I'd imagine) is in a crock pot. That way, it can sit and thicken with less likelihood of burning.

Perhaps you'd have to leave the lid off?

Anyway, just thought I'd mention it. And the treats look yummy!

-- Buffra

Jenn said...

looks yummy! i think our boys may be related! i can so see my 6 year old (and 18 month old at that) poking holes in the fruit...veggies...well, just about anything!

Phelan said...

Kathie, Mine local store probably thinks the same about me. ah well.

Buffra, you can stick it in a slow oven in the morning and allow it to bake while you are at work all day as well. You don't have to stir it this way. I have never tried the crockpot, but it is something to look into.

Jenn, what is it about boys and holes? Too bad they never grow out of it.

Mandie said...

OMG!!! The peach butter sounds sooo yummy and the mint ice cream, yahoo. Thanks for the extract recipe. I am a country newby and love practicle recipes like this. Great!

Robbyn said...

Wow, that looks great!

At least your 4 year old hasn't developed the habit of serving himself the soft center of a loaf of bread, or a cheesy casserole. My daughter developed an aversion to things that have crusts, and when she was little, I'd find loaves of bread with the centers dug out, or casseroles with the bubbly middles gone...drove me crazy! Wonder if she'll be doing that again when she's on her own, when she knows no one's looking...ha :)

Country Girl said...

Thanks for the recipes. I have lots of mint and didn't have a clue of what to do with it so extract is a good idea! I do not have a milk cow but I'll have a milking goat next year after we breed her. I am sure we will have some cows in the future. ~Kim

Laney said...

Phelan,

How long do you leave the peppermint extract covered with cheesecloth?

Phelan said...

Mandie, if you click on my recipe tag, you can find a lot more of them.

Robbyn, I opened this comment on my email, and was laughing so loudly that I had to read it to my husband. We have been there.

Country girl, I can break out some more mint recipes if you need me to. Good luck with your goat.

Laney, sorry. Guess that would be important to know. It takes about a week for the alcohol to evaporate.

Maya said...

The extract is a brilliant idea - thank you. I've been drying peppermint like mad but this is a great way to preserve it without the green bits.
I've been reading your blog for quite a while now and it is one of my favorites, keep it up.

Phelan said...

Thank you Maya!

Christy said...

I love mint chocolate chip ice cream! I can't wait to make my own ice cream.

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