Peach Strawberry Crisp

After a while you learn to have a few "go-to" dishes that you can count on to save the day!! When it comes to last minute dessert, cakes and pies take too much time. But crisps and crumbles are perfect--so easy your fifth-graders can make them in very little time. Of course it always helps to have a few basic ingredients on hand. During the summer we always  have peaches and strawberries in the fridge. During the fall and winter months substitute with apple or pears and cranberries.

Peach Strawberry Crisp Recipe

Serves 6-8

Filling

4-5 cups peaches, peeled and sliced

1-2 cups strawberries, hulled and quartered

1 tablespoon cornstarch

1 cup brown sugar

2 tablespoons lemon juice, fresh-squeezed

1/2 teaspoon almond extract

Pinch, kosher salt

Topping

3/4 cup brown sugar

3/4 cup all-purpose flour

1/2 cups rolled oats

1/2 cup chopped walnuts

1/4 teaspoon kosher salt

1 teaspoon Chef Belinda Turkish Coffee Spice Mix

1/2 cup unsalted butter, melted

Preheat oven to 350F. Spray baking dish with cooking spray.

In a large bowl combine peaches, strawberries, cornstarch, sugar, lemon juice, extract and salt. Toss thoroughly to combine and spoon into prepared dish.

Make the topping by combining all ingredients until crumbly and sprinkle, evenly, over the top of the fruit mixture. Bake  for 40-45 minutes until top is golden brown and filling is bubbly. Remove from oven and cool slightly before serving.

(Thanks to Lodge Cast Iron for the perfect baking and serving dish!)

Mint Pistachio Chocolate Chip Ice Cream

If you have an herb garden and you grow mint, then you understand my dilemma!  Mint can quickly take over a garden.  So that is why I found myself pruning and about to throw away a basketful; when it occurred to me that there just might be another purpose for this fragrant weed, other than adding flavor to my decaffeinated unsweetened iced tea.  With summer (too) rapidly approaching, ice cream seemed like the obvious choice.  And since it didn’t seem right to let the mint alone steal the show, the pistachios and chocolate chips added the perfect balance. This is guaranteed to help keep you cool this summer!

Mint Pistachio Chocolate Chip Ice Cream Recipe

Makes 1-1/2 quart

Ingredients:

1-1/2 cup whole milk

2 cups heavy cream

1 cup mint leaves, packed*

4 egg yolks

3/4 cup sugar

1 teaspoon vanilla, optional

pinch, salt

1/2 cup chocolate morsels (mini chocolate chips)

1/2 cup pistachios, coarsely chopped

Preparation:

Put milk, 1-1/2 cups cream and mint leaves in a medium saucepan; and heat over medium heat until slightly bubbling, about 5 minutes.  Remove from heat and let sit for 20 minutes.  

Combine egg yolks, sugar, remaining cream and vanilla in a bowl and whisk until smooth.  Gradually whisk into to mint-flavored mixture and return to saucepan.  Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes.  Do not let boil.  Strain through a sieve, into a bowl, pressing on the mint with the back of the spoon.  Place the bowl in a larger bowl filled with ice and water.  Stir occasionally to cool.  Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming.  Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions.  Add chocolate and nuts after the custard is nearly frozen - about five minutes before removing from the machine.  Transfer to a freezer-safe container, cover and freeze until firm.

*(For a less powerful minty flavor, use half the amount of mint leaves.) 

Blueberry Swirl Ice Cream

I have  a neighbor, Terry Bibeau, who makes some of the yummiest desserts you have ever tasted.  Last weekend - amid our over 95 degree temperature - I received a telephone call from a different neighbor summoning me to Terry’s house. My first thought was that there was some sort of crisis. I get there only to find him pigging out on ice cream - with a strong suggestion that I might want to blog about it.  (I just love having my very own scouts)!  After a little independent research of my own, I deemed this recipe worthy of passing on.   You’ll be interested in the unusual technique  used - which calls for whipping the ingredients in a mixer - prior to freezing the custard.  Thanks Terry - and keep those recipes coming!

Homemade Blueberry Swirl Ice Cream Recipe

Blueberry Swirl

Ingredients: 

1 quart fresh blueberries

1/4 cup lemon juice

 5 tablespoons corn syrup

 1/2 cup granulated sugar

Preparation:

Wash blueberries, drain and pat dry with paper towel.

Place blueberries and corn syrup in medium size saucepan.  Over medium heat bring mixture to just below boiling.  Add sugar and lemon juice.  Reduce to low heat, cover and allow to simmer for 25 minutes.

Remove saucepan from heat and allow mixture to cool for 15 minutes.

Place mixture in blender set on medium high setting and puree for 20 seconds.

Place mixture into glass measuring cup and chill for 3 hours.

Vanilla Ice Cream

Ingredients: 

1-1/2 cups half and half

3 cups heavy cream well chilled

1-1/3 cups granulated sugar

2 teaspoons pure vanilla extract

Preparation:

Place all ingredients in a large mixing bowl and whisk until all sugar is dissolved. Whip ingredients with electric mixture on low setting for 1 minute (no longer). Immediately place mixture in an ice cream machine that is ready for use and has 1/2 gallon capacity.

Churn mixture for 25 to 35 minutes or until firm.  Refer to manufacturers suggestions.

Place approximately 1/5 mixture in appropriate freezer container.

Pour approximately 1/5 blueberry mixture in spiraling concentric circles over first layer of ice cream.

Repeat process making layers of ice cream and spiraling circles of blueberry mixture until all ingredients are used.

Place finished product in freezer for 4 hours or overnight until firm.

Makes 1/2 gallon