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?