Peach syrup in a recycled jar.
What it should look like when it is time to begin stirring and mashing.
The finished product after chilling for 2 hours. It was still slightly warm.
Today, my daughters and I (later, my sons joined in too) went on a culinary adventure. The 13 year old has been wanting to make “plastic bag” ice cream all summer. We bought the rock salt and cream but we just never got around to doing it. Well today we did. We decided on an ice cream base using cream, milk and sweetened condensed milk. We found a technique for ice cream making without an ice cream maker/freezer. (I will update with links to the recipe and technique we used.) We modified the recipe to make chocolate for the kids. We also modified the technique to work with the size of our home freezer. I wanted to try the ice cream without additional flavorings mixed in, but wanted the option to add a topping. I had some peaches in the fridge that were getting soft. The light bulb came on…because I opened up the fridge of course. Anywho, I had three that needed to be used immediately. That led to me coming up with a peach “syrup” based on the proportions of simple syrup, or at least what I think they are. I am not a real exact cook, which is good for my quick dessert recipes but not so much for quick dinners.
The recipe I used is as follows:
3 whole fresh peaches; pitted, finely chopped, but leave the skin on.
2 cups of sugar
1 cup of water
The juice of 1/2 lemon
A dash of salt (1/8 teaspoon or so.)
*Optional: cinnamon, nutmeg, and/or vanilla extract*
Put sugar and water in saucepan, set on stove aisle but do not turn it on.
Chop peaches and add to saucepan. Stir. Cut lemon in half and squeeze juice into pan. *squeeze over non-dominant hand to catch any seeds.*
Stir. Add dash of salt. Stir. Cook over medium heat without stirring until sugar dissolves and the mixture begins to bubble moderately. (See the second picture) Begin mashing the peaches while stirring. Cook and mash until the peaches are a fine pulp. When you raise a metal spoon or rubber scraper out of the liquid, and there is a thin coating left on the utensil, remove from heat. (20 mins- 45 mins. The longer you cook it, the thicker the final product will be. ) *Add any optional spices or extract you chose now, and stir to fully mix in* Let cool in pan for about 10 mins. Then pour into a clean heat safe container. Let cool at least 2 1/2 hours before use. Store in the fridge.
This can be used anywhere you would use a syrup: ice cream, pancakes, biscuits, beverages, oatmeal, grits, etc. Mix it in a class of your favorite lemon lime soda, and you have an instant spritzer. Mix it with iced sweet tea for a southern themed quencher. For those that drink adult beverages, substitute it for simple syrup. As you can see the possibilities are endless. I would say that for beverages, it may be easier to use if you cook it for a shorter amount of time. You could also strain the pulp out but I couldn’t imagine why you would want to.
Photos of the ice cream base. One is being mixed with cocoa powder and chocolate syrup while sitting in an ice bath. The other stayed vanilla flavored.
I went here and found the nesting bowl technique, http://www.thekitchn.com/how-to-make-ice-cream-without-124210 ,unfortunately all of my mixing bowls are too big to fit the narrow freezer of my side by side refrigerator. So we started in mixing bowls in the first step, then transferred the base to a rectangular storage container and the ice/salt combo to disposable roasting pans. I doubled the roasting pans for strength. The ice cream base came from the same website. It is their sweetened condensed base; found here, http://www.thekitchn.com/easy-recipe-extraquick-nocook-106539. Just omit the Meyer lemon juice. Add 2 teaspoons of vanilla for a basic base.
My kids decided that they wanted chocolate, so when we took it out of the freezer for the second mixing they added 3 tablespoons of cocoa powder and two heaping spoonfuls of Kroger brand chocolate syrup topping for ice cream.
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