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Posts tagged ‘peach’

Blackberry,Peach Ice Cream With a Hint of Basil

One of my favorite summer fruit pies is the combination of blackberries and peaches. I also really love blackberries with basil and I make a blackberry basil simple syrup that I use for drinks and as a flavoring in many sweet dishes. It’s been really hot here in NYC and my thoughts have turned to ice cream so I took my favorite pie and turned it into a frozen treat. I made a custard base, added some of the blackberry basil syrup before pouring into the ice cream maker and then some sweet ripe peaches that I got at the farmers market. It’s really delicious, you only get a hint of the basil, and I think it adds a depth of flavor to the ice cream that is wonderful. The syrup can be used to drizzle on the ice cream, make a shake or ice cream soda it’s very versatile.

Blackberry Basil Syrup

2 cups blackberries

1  cup + 2 tbs sugar

4 basil leaves

2/3 cup water

Add everything to a saucepan and bring to a boil, continue to boil for 4-5 minutes. Remove from heat and let cool for about 15 minutes. Strain into a bowl pressing the blackberries so all that is left is seeds and a very small amount of pulp. Pour into a jar and refrigerate until cold. Overnight is best. Then you can proceed to clean the strainer removing every seed that is stuck in every tiny little whole.


1 1/2 cup heavy cream

1 1/2 cup whole milk

5 egg yolks

1/3 cup sugar

Place heavy cream and milk into non reactive saucepan and scald. Add egg yolks and sugar to a mixing bowl and whisk until thick and a lovely light yellow color. Add half of the hot liquid into the yolks whisking constantly (tempering the egg yolks) Pour back into the pan with the rest of the milk/cream, turn flame to med/high stir constantly until it becomes thick and coats the back of your spoon. You should be able to run your finger making a line on the back of the spoon that stays intact. If using a thermometer it should be 170 degrees.

Strain into bowl, cover with plastic directly on top of the custard and let it come to room temperature, then refrigerate overnight or until it reaches 40 degree’s or lower.

Making the Ice Cream

Cold custard

3/4 cup blackberry basil syrup

1 cup chopped peaches (peeled)

Mix the blackberry syrup with the custard and pour into ice cream maker, follow manufacturers instructions. When ice cream is the consistency of soft serve add the peaches and continue churning for a few more minutes or until it’s the right consistency.

Spoon into container and place in freezer for at least 2 hours or until it reaches a scoopable consistency.

Mom’s Peach Pie

Mom and me.

Vintage pie recipe number two from my Mom, this recipe is adapted from “The Joy of Cooking”, which was first published in 1931.The original recipe calls for only peaches, I had some that I froze last year and it turns out it was not quite enough peaches so I added blackberries.  It’s not your average peach pie, to the peaches you add egg, butter, flour and sugar, the original recipe does not have a top crust  but I thought it would be nice. The peaches are creamy, buttery and delicious. You can mix berries (blackberries or raspberries) in with the peaches also. I made this pie for my Mom, she doesn’t live near me and I don’t get to see her as often as I would like, thanks Mom for a wonderful recipe! Happy Mothers Day! I just noticed my Mom is wearing high heels with her robe, gotta love that.

Juilia Childs Pastry Dough

Makes enough dough for a double crust 9 inch pie

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter cut into tbs size pieces (I really like using cultured butter)

4 tbs shortening or leaf lard cold

1/2 cup ice cold water

You can make this either by hand or in the food processor. To make by hand, put flours, salt, butter, lard or shortening into mixing bowl, use pastry cutter to combine until it resembles pea size crumbs. Add water mix with fork, gather with your hands, divide dough into a 2 discs and cover with plastic wrap. Refrigerate for 1 hour.

In Food Processor, add the flours, salt, butter and shortening or lard into the bowl of the processor. Pulse a few times until the mixture resembles pea size crumbs. Add the water and pulse a few times until it becomes a cohesive dough.  Divide dough into two discs and wrap in plastic and refrigerate for 1 hour.

Makes one 9 inch Pie

Double Pie crust (homemade or pre-made)

6-8 large peaches (approx 3 cups sliced peaches)

1 whole egg or 2 egg yolks

2 tbs flour (if using frozen peaches increase to 3 or 4 tbs)

1/4 tsp cinnamon (OPTIONAL)

2/3 – 1 cup sugar

1/3 cup melted butter

Pre-heat oven to 400 degree

Line pie pan with bottom crust, add the peaches. Whisk together the egg, flour, sugar and melted butter and pour over the peaches.I used frozen peaches so increased the flour to compensate for the extra liquid. If you are making a double crust pie roll out top crust and lay on top, crimp the edges cut a few vents, brush with either cream or an egg wash and sprinkle with some sugar and refrigerate the pie so the pie dough is chilled and then place in oven. To save the oven from spills and drips I bake my pie on a sheet pan, or you can lay foil on the bottom of the oven to catch any spills.NOTE: You can make this pie with only a single bottom crust and if you do follow the directions for baking below.

For Single Crust Pie:Bake at 400 degree’s for 15 minutes then reduce heat to 300 and continue baking for 50 minutes. For double crust pie bake at 400 degrees for 15 minutes then lower to 350 degree’s for 40-45 minutes or until crust is golden brown.  Remove from oven when its golden brown and bubbly, let cool on a rack. Serve when completely cooled. A scoop of vanilla ice cream is wonderful with this pie, just saying!!

Fell apart a bit but delicious!