Just Peachy...Sherbet

Disclaimer:  There is nothing paleo about this, but it sure was tasty.

Bummer! We are seeing the very last of the peach season and  I am so saddened on 2 fronts.  First, to me nothing is better than eating a fresh juicy peach.  It just tastes like you are taking a bite of sweetened sunshine with a little bonus juice dribbling down the chin.  Secondly, I eat them daily during their all too brief season and usually I buy at least a bushel of peaches to freeze for some summer delight through the winter.  

This has been a different and difficult summer, so most of my food intentions flew out the window. It's ok, but I know sometime during January TheHub will be craving peach cobbler and there are no frozen peaches to make any this year. Maybe I will do better with apple season, but then again, maybe not.

I had 5 peaches that ripened at the same time, and one day later were slightly overripe.  I could have made a peach cobbler that day, but it was very hot and humid and I didn't want to turn on the oven.  I knew I had to do something with them, then I remembered a kitchen gadget I found in Mom's basement.  She was thinking of getting rid of it, so I brought it home to try before she gave it to Goodwill.

A couple of my friends bought the new Cusiniart Ice Cream maker.  It is a counter top electric maker that consists basically of a motor, inner freezing container with a paddle and an outer container to hold the cold chamber.  The mixing container is placed in the freezer for several hours, the ice cream mix is poured into it, the paddle is set, you turn it on and voila! Ice cream is ready in about 20 minutes without the mess of ice and salt like an old freezer required.  I have been to Bed Bath and Beyond twice lately to buy one and both times I had no coupon with me so I didn't get it. Now I think I am glad I didn't.

Mom had this old Donvier Ice Cream Maker (from the late 80's early 90's?) You simply freeze the inner container for a few hours, make your ice cream mixture and pour it in the frozen container which sits inside this fashionable outer "cup".  Pop the paddle in, add the top and handle and you are ready to make ice cream just like the Cuisinart model with one exception__electricity! In place of the motor this baby has a hand crank.  You twirl the crank on the top of the maker for a few minutes (20 ish) but unlike the old fashioned hand crank freezers, it never becomes difficult to turn.

So now I had peaches, an ice cream maker. and some heavy cream.  The rest was just tossing a few things together and some stirring.

                                                   Easy Peasy Peach Sherbet

5 very ripe peaches, peeled and chopped

juice of 1 lemon

3 tablespoons sugar

1 cup boiling water*

2/3 cup  plus 1 tablespoon sugar

1 teaspoon pure vanilla extract (optional, I left it out because I wanted peach not vanilla sherbet)

2/3 cup heavy cream

In the bowl of a food processor using the blade attachment add the peaches, lemon juice and 3 tablespoons sugar.  Let it sit until the sugar melts and the peaches are juicy.  Blend until they are the smoothness you choose.  Some people like chunky sherbet and some like smoother.  I am choosing for no one, but I do fall in the chunkier camp.

Put the sugar in a heatproof measuring cup ( a 2 cup measuring cup is ideal) and pour 1 cup of boiling water over it.  Stir until the sugar is completely melted and no grains remain. Add to the food processor bowl and blend to combine thoroughly.  Add the vanilla and heavy cream and whirl again to blend completely.  Put the mixture in a bowl and chill for a couple of hours. (I just put it in a quart size measuring cup and stuck it in a bowl of ice to chill because I have little no patience)

When it is nice and cool put it into the ice cream maker of your choice and churn until it is soft set. Scoop it into another container and set it in the freezer for 2 hours to harden. (Yeah right!  Spoon that delicious soft sherbet into a bowl and eat it right away, we did!)

This makes a delicious sherbet that tastes just like what it is, fresh fruit, cream and sugar.  There is nothing remotely artificial tasting to this and it is not the overly sweet stuff you get in the carton at the store.  I thought it had the perfect amount of sweet to cream ratio.  When I do it again (next summer sadly) I will add a couple of more peaches to make it even peachier.  I can't wait!

I think homemade ice cream and sherbets will become a regular part of our menus, and believe it or not, I even have a couple of paleo options. 

*For the record, you could probably add hot tap water to the sugar and stir and stir and stir until all the sugar is absorbed, but the boiling water assures it will totally combine and there will be no lingering graininess.