Peach Crumble

 

Allred's Orchard -- Sarah's Fresh Peace Ice Cream

Fresh Peach Ice Cream “No Churn” 5 Peaches, peeled and cut (approx. 3 cups) ¼ Cup Sugar 1 Tbsp Fresh squeezed lemon juice 1 14oz can Sweetened Condensed Milk 2 ½ Cups Heavy Cream 1 tsp Vanilla 1 tsp Almond Extract (optional) ½ tsp Salt Instructions: 1. Place peeled and cut peaches in a bowl. Add sugar and fresh lemon juice. Using a blender or potato masher, break up the peaches to the desired consistency and set aside for sugar and lemon juices to blend together. 2. In a mixer whip heavy cream until peaks form. On low, add in the sweetened condensed milk, salt, vanilla and almond extract if desired. Once mixed, add the peaches and stir together. 3. Pour mixture into a glass or metal loaf pan and cover. Place in the freezer for 4 hours- overnight. 4. Once frozen, scoop & serve.

Peach Pie (in a pre-baked pie crust)

• 1 cup Water
• 1 cup Sugar
• 4 heaping Tbsp. Corn Starch
• Yellow Food Coloring
• ¼ cup fresh Lemon Juice
• Pinch of Salt
• ¼ cup Butter (1/2 stick)
• 6 Peaches, peeled and sliced
• Precooked 9 inch Pie Shell

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan.  Whisk until combined.  Stirring constantly, cook over medium heat until thick (and hard to stir.)  Remove from heat and add butter, stir until melted and combined.  Add peaches and gently fold to coat.  Pour into precooked pie shell.   Refrigerate for 4 hours to set.