Peach Sorbet

Summer is not over yet, and even though I am more than ready for fall (my favorite season), I am still enjoying good fresh produce while I still can.  Ben and I both agreed this is our favorite of all the sorbets I have made so far.  It really tastes like fresh peaches and it has what I consider the perfect texture for a sorbet.  I was a bit skeptical about using a half cup of corn syrup initially (or using it at all, really) but most peach sorbet recipes I found called for it.  When I pureed the fruit mixture I started out with just a quarter cup and did a taste test, but I felt the half cup was necessary.  I’m glad I followed the recipe because it came out with just the right amount of sweetness and did not overpower the nice peach flavor.

Peach Sorbet

Ingredients:

4 cups chopped fresh peaches

½ cup sugar

½ cup light corn syrup

½ cup water

1 tbsp. lemon juice

 

Directions:

Combine all ingredients in a blender or food processor and puree until smooth.  Chill mixture in refrigerator for at least two hours.  Once chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Freeze for at least 4 hours before serving.

Source: adapted from Dinner and Dessert

Margarita-Glazed Madeleines

I am in love with a cookie.  Her name is madeleine.

Seriously.  I have never even had madeleines before, but I was bound to love anything that had to be baked in such a beautiful pan.  Then, add the word “margarita” to the mix - I am there!  The batter was easy to put together, the cookies slid right out of the molds, the glazing process went well - it was a very fun baking project.  And oh - these cookies!  They are “lighter than air” (quick, name that TV show!), perfectly puffy, and the glaze adds just the right amount of sweetness with a nice lime flavor.  The alcohol flavor in the glaze comes through well when tasting it alone, but on the cookie, I wasn’t able to pick it out.  That certainly won’t stop me from adding it again though Now that I have made one flavor of these beautiful, delicate cookies I cannot wait to try some other variations.  Mmmm.

I am submitting this recipe to the Tasty Tools event hosted by Joelen, featuring whisks for the month of August.  I use my whisks all the time in the kitchen and find them very useful when making glazes for baked goods, so I thought this recipe would be a good submission.

Now get your booty into the kitchen and make some madeleines!  You can thank me later.

Margarita-Glazed Madeleines
Yield: 18-24 madeleines

Ingredients:

For the cookies:

3 large eggs, at room temperature

2/3 cup sugar

1/8 tsp. salt

1 ¼ cups all-purpose flour

1 tsp. baking powder (optional)

zest of one lime

½ tsp. orange zest

9 tbsp. butter, melted and cooled to room temperature

additional melted butter for preparing the molds

 

For the glaze:

¾ cup powdered sugar

1 tbsp. freshly squeezed lime juice

1 tbsp. tequila

1 ½ tsp. Grand Marnier (or other orange liqueur)

 

Directions:

Brush the indentations of a madeleine mold with melted butter.  Dust with flour, tap off any excess, and place in the fridge or freezer.

 

Whip the eggs, granulated sugar and salt with a stand mixer for 5 minutes until frothy and thickened.  Spoon the flour and baking powder, if using, into a sifter or mesh strainer and use a spatula to fold in the flour as you sift it over the batter.

 

Add the citrus zests to the cooled butter, then dribble the butter into the batter, a few spoonfuls at a time, while simultaneously folding to incorporate the butter.  Fold just until all the butter is incorporated.  Cover the bowl and refrigerate for at least 1 hour.  (Batter can be chilled for up to 12 hours.)

 

To bake the madeleines, preheat the oven to 425°.  Plop enough batter in the center of each indentation to fill it about ¾ full (approximately 2 tbsp. for a regular madeleine mold and approximately 1 ½ - 2 tsp. for a mini-madeleine mold).  Do not spread the batter.

 

Bake for 8-9 minutes or until the cakes just feel set.  While the cakes are baking, make the glaze in a small mixing bowl by whisking together the powdered sugar, lime juice, tequila and Grand Marnier until smooth.

 

Remove from the oven and tilt the madeleines out onto a cooling rack.  The moment they are cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife.  After dipping, rest each one back on the cooling rack, scalloped side up, until the cakes are cool and the glaze has firmed up. 

 

Storage: Glazed madeleines are best left uncovered, or not tightly wrapped; they are best eaten the day they are made.  They can be kept in a container for up to three days after baking, if necessary.

Source: adapted from Confections of a Foodie Bride

Banana Sorbet

A few days ago I found myself out of my last batch of homemade ice cream and with a fruit bowl full of very ripe bananas.  Since buying my ice cream maker I find it completely unacceptable to not have a homemade ice cream or sorbet in the freezer, so the solution was easy - banana sorbet!  As with most sorbets, I loved this because it was so quick to whip up.  Simply puree all ingredients and freeze - that’s it!

This was a very tasty and light treat, full of real banana flavor.  Bananas are used in most fruit smoothie recipes to lend a creaminess to the end result.  Since this is almost entirely made of bananas, the result is an incredibly creamy sorbet that seemed more like an ice cream in texture to me.  This was delicious topped with a drizzle of chocolate or caramel sauce, and I think it could be made into a rockin’ (healthier) ice cream sundae.  That said, I’m still dying to try roasted banana ice cream because, let’s face it, that sounds awesome.  Hopefully soon, but there are just so many recipes and so little time!

Banana Sorbet

Ingredients:

4 medium-sized ripe bananas, peeled

1 cup water

¾ cup sugar

2 tsp. freshly squeezed lime juice

 

Directions:

Cut the bananas into chunks and puree them in a blender or food processor with the water, sugar and lime juice until smooth.

 

Freeze in an ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.

Nectarine, Mascarpone and Gingersnap Tart

This recipe immediately caught my eye when I saw it in my Google Reader.  I love it because it is a creative spin on the traditional fruit tart with a slightly different filling and crust.  And this was the perfect time to make it, as nectarines were $0.88/lb at the grocery store!  We had Ben’s family over for dinner last weekend.  After a delicious summery meal of chicken and veggie subs on the grill, grilled corn on the cob and fresh watermelon, this was the perfect dessert.  Everyone really enjoyed it (and Ben and I really enjoyed the leftovers!)  I thought all the flavors really complemented each other well, and I especially liked the hint of lemon in the filling.  Delicious!

Nectarine, Mascarpone and Gingersnap Tart

Ingredients:

For the crust:

37 gingersnap cookies, coarsely broken (about 9 oz. or 3 ¼ cups plus 2 tbsp. pieces)

6 tbsp. unsalted butter, melted

 

For the filling:

1 8-oz. container mascarpone cheese

6 oz. cream cheese, at room temperature

¼ cup sour cream

¼ cup sugar

1 tsp. lemon zest

¼ tsp. vanilla extract

 

For the topping:

4 to 5 small nectarines, halved, pitted, and cut into thin slices

¼ cup peach jam, warmed

 

Directions:

Preheat the oven to 350°.  Finely grind gingersnaps in the food processor.  Add butter and blend until crumbs are evenly moistened.  Press mixture over the bottom and up the sides of a 9-inch diameter tart pan with a removable bottom.  Bake crust until color darkens, pressing sides with back of a spoon if beginning to slide, about 8 minutes.  Cool completely.

 

Combine all the filling ingredients in a bowl and mix until smooth.  Spread filling in the prepared crust.  Cover loosely and refrigerate at least 2 hours and up to 1 day.

 

Overlap nectarine slices on top of the filling in concentric circles.  Brush with jam.  Serve, or refrigerate up to 6 hours. 

Source: adapted from Smitten Kitchen

Blueberry Crumb Bars

I made these bars last weekend but am just getting around to posting them now.  In the time between making and posting them, I think I have seen them pop up on practically every other food blog I read!  And for good reason - these little babies are DELICIOUS!  Not only that, but they are also ridiculously easy.  I took Andrew for a visit to my dad’s work to show him off and brought these along for all the teachers and staff.  I saved a few at home for us, and quickly polished them off.  As soon as they were gone I was really, really wishing I had saved more - or maybe just made a double batch :-)  So if you are one of the few people left who haven’t tried these yet, make them while blueberries are still cheap and in season!  You will be very glad you did.

Blueberry Crumb Bars

Ingredients:

1 cup sugar

1 tsp. baking powder

3 cups all-purpose flour

1 cup cold butter

1 egg

¼ tsp. salt

zest and juice of one lemon

4 cups fresh blueberries

½ cup sugar

4 tsp. cornstarch

 

Directions:

Preheat the oven to 375°.  Grease a 9×13” pan.

 

In a medium bowl, stir together 1 cup sugar, flour and baking powder.  Mix in salt and lemon zest.  Use a fork or pastry cutter to blend in the butter and egg.  The dough will be crumbly.  Pat half of the dough into the prepared pan.

 

In another bowl, stir together the sugar, cornstarch and lemon juice.  Gently mix in the blueberries.  Sprinkle the blueberry mixture evenly over the crust.  Crumble remaining dough over the berry layer.

 

Bake in preheated oven for 45 minutes, or until top is slightly brown.  Cool completely before cutting into squares.

Source: Smitten Kitchen

Zebra Cake

It’s time for another fun cyber-baking experience with my good friend Chelle!  As soon as I saw this cake, I knew I had to give it a try.  Such a cool looking cake but not requiring any special tools - wonderful!  All it takes to get this fun effect is some patience.  And while I was putting mine together, (because I had a lot of time to ponder) I started to wonder why I have incredible patience for cooking and baking, but almost no patience in any other area….  I’m still trying to figure that one out :-)  I had a lot of fun layering the batter to create the stripe effect, hence the many process pictures below.  I would say this cake is definitely more about the look than the taste.  It tastes pretty good, but not any better than just an average cake.  However, the look is well worth it.  I topped mine with Hershey’s perfectly chocolate frosting, which made it taste even better.

I wish I had watched this cake a little more closely while it was baking.  Even though I baked it only 38 minutes, I felt it was a little overdone and more brown than I would have liked.  It also puffed up a LOT during baking.  Not really an issue for me, but if you wanted to make this into a layer cake (which would look REALLY cool!) you would definitely need to level the tops.  I did think the cake tasted even better after a day in the refrigerator. Chelle seemed to have a pretty similar experience to mine, but you can about her zebra cake here.

Just a few stripes…

Looking more like a zebra…

All ready to go in the oven!

Zebra Cake

Ingredients:

4 large eggs

1 cup sugar

1 cup milk

1 cup vegetable oil

1 tsp. vanilla extract

1/8 tsp. almond extract

2 cups all-purpose flour

1 tbsp. baking powder

¼ tsp. salt

2 ½ tbsp. cocoa powder

 

Directions:

Preheat the oven to 350°.  Line a 9-inch round cake pan with a circle of parchment paper.  Lightly grease the bottom and sides of the pan.

 

In a large bowl, mix together the eggs and sugar until mixture is light and creamy and the sugar has been mostly dissolved.  Stir in milk, vegetable oil, vanilla and almond extracts.  In a medium bowl, whisk together the flour, baking powder, and salt.  Pour into wet ingredients and whisk to combine.  Measure out just over two cups of vanilla batter and put it back into the medium bowl.  Sift cocoa powder over the bowl and whisk until fully incorporated. 

 

Put 3 tablespoons of vanilla batter into the center of the pan and let it spread slightly on its own.  Put 3 tablespoons of chocolate batter in the center of the vanilla.  It will push out the other and, as it sits for a moment, will also spread itself.  Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.

 

Bake for 38-42 minutes, until the cake is light gold and a tester inserted in the center of the cake comes out clean. 

 

Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper.  Reinvert onto a wire rack and let cool completely.  Frost if desired.

Source: Baking Bites

Raspberry Ice Cream

There are so many amazing ice cream recipes I am still dying to try.  Each time I try to decide what to make next, I become so overwhelmed by all the options that I can hardly make a choice!  I decided that to make my decisions a little easier for the time being, I will take advantage of the summer fruits at their peak (and on sale!) and make those recipes first.  This raspberry ice cream was really delicious.  Ben says it is his favorite of all the fruity ice creams I have made so far (although the milk chocolate brownie still wins out overall).  I was apparently tired when I went shopping for this recipe, as I bought whole milk instead of half-and-half and cream, but it still turned out wonderfully.  Good texture and great flavor!

Raspberry Ice Cream

Ingredients:

1 ½ cups half-and-half

1 cup sugar

1 ½ cups heavy cream

4 large egg yolks

1 ½ cups strained raspberry puree

1 tbsp. freshly squeezed lemon juice

 

Directions:

Warm the half-and-half and sugar in a medium saucepan.  Pour the cream into a large bowl and set a mesh strainer over the top.

 

In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

 

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and stir it into the cream.  Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.

 

Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

Source: The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.

Chocolate Chip Treasure Cookies

This past Thursday night Ben and I had our first date since Andrew was born.  Our wonderful friends Allie and Paul volunteered to babysit and we were happy to take them up on their offer.  I knew they wouldn’t accept money as payment, but I don’t think anyone would say no to baked goods so I decided to make them a sweet treat.  I have been wanting to try these cookies for quite a while and this was the perfect time as they helped use up several ingredients that have been sitting in my pantry - graham crackers, sweetened condensed milk and coconut.

These cookies were enjoyed by all.  They taste very similar to regular chocolate chip cookies but with a hint of coconut.  Next time I may add a bit more coconut or maybe a touch of coconut extract to make that flavor a bit more prominent.  They do have a really nice chewy texture.  This is a nice option if you are looking for something sweet to make but don’t have any eggs on hand.

And here is a pic from dinner - we went to one of our favorite local restaurants, Corner Wine Bar.  I love to order their wine flights.  This time we tried the pinot noir flight and it was excellent.

Chocolate Chip Treasure Cookies

Ingredients:

1 ½ cups graham cracker crumbs

½ cup flour

2 tsp. baking powder

1 14-oz. can sweetened condensed milk

½ cup butter, at room temperature

1 1/3 cups shredded coconut

2 cups semi-sweet chocolate chips

1 cup walnuts, chopped (optional)

 

Directions:

Preheat oven to 350°.  Line baking sheets with parchment paper.

In a small bowl, mix graham cracker crumbs, flour and baking powder.  In a large bowl, combine sweetened condensed milk and butter until smooth.  Add graham cracker mixture; mix well.  Stir in coconut, chocolate chips and walnuts (if using).  Drop by rounded tablespoons onto prepared cookie sheets.  Bake 9-10 minutes or until lightly browned.

Source: My Kitchen Cafe

Strawberry Mirror Cake

The first time I ever heard of the group Daring Bakers was the month that they made this cake.  I remember looking through blog after blog with gorgeous pictures of this complicated cake and thinking I would never be able to make such a thing.  However, after a year of food blogging I have gained much more confidence in my culinary capabilities and felt it was time for me to give this cake a try.  My good friend Chelle and I decided to tackle this recipe together.  It was nice to have her support throughout this complex process.

Believe it or not (I couldn’t believe it myself), I made the entire cake without a single problem.  With so many steps and an elaborate assembly, I was just sure something would go wrong.  Especially after reading stories from several Daring Bakers who did have problems with this cake.  But it was a huge success and after a year of anticipation, this cake was everything I had hoped it would be.  It is a visually impressive, light and summery dessert.  The Bavarian cream is (obviously) the best part.  I was thrilled that there was quite a bit left after assembling the cake :-)  Ben and I both agreed that the flavor reminded us of melted strawberry ice cream  - yum!  I brought this to my family as a belated birthday cake for my dad and it was a hit all around.  My only regret is being unable to photograph the cut cake in my own house.  The lighting and dishes at my dad’s leave much to be desired.

Because of the many parts to this recipe, there is no very clear way to write it.  I have reformatted it in a way that I think makes the most sense to me.  I list the instructions for assembly first so that readers will know exactly when they will need each part of the recipe.  All in all I was thrilled with my result and I cannot wait to make this again.  I had a lot of fun making something so involved.  I may also try playing around with other flavors in the future, as there are many delicious possibilities!

Strawberry Mirror Cake

For the cake:

3 eggs

3 egg yolks

¾ cup sugar

1 tsp. vanilla extract

3 egg whites

1/8 tsp. cream of tartar

2 tbsp. sugar

2/3 cup cake flour, sifted

 

For the soaking syrup:

½ cup water

1/3 cup sugar

2 tbsp. kirsch or strawberry liqueur

 

For the strawberry Bavarian cream:

2 ½ tbsp. unflavored gelatin

1 ½ cups strained strawberry puree

5 egg yolks

2/3 cup sugar

1 ½ cups milk

1 tbsp. lemon juice

several drops of red food coloring

1 ¾ cups whipping cream

 

For the strawberry juice:

1 ½ pints strawberries (18 oz.)

¾ cup sugar

¾ cup water

 

For the strawberry mirror:

1 ½ cups strawberry juice

1 tsp. lemon juice

1 tbsp. kirsch

1 tbsp. water

1 tbsp. unflavored gelatin

a few drops of red food coloring

 

Directions:

To assemble the cake, brush the sides of a 10-inch springform pan lightly with flavorless salad oil or almond oil.  Cut out a cardboard circle that is the exact same size as the bottom side of the pan; cover cardboard in aluminum foil and fit into bottom of pan. 

 

Center one layer of cake in the bottom of the pan.  Brush the cake with some of the soaking syrup to just moisten the cake.  Immediately after preparing the Bavarian cream, pour about half of it over the first layer of cake in the pan.  Set the next layer of cake on top of the cream.  Brush with soaking syrup to just moisten as before.  Pour remaining Bavarian cream over the cake and smooth the top with a spatula.  Refrigerate until the cream sets (1 to 2 hours). 

 

After preparing the mirror mixture, pour a 1/16-inch layer over the top of the cake.  Refrigerate until set.

 

To serve, wrap a hot towel around the outside of the springform pan for a few minutes.  Run a small sharp knife tip around the edge of the strawberry mirror to separate it from the sides of the pan.  The mirror will tear when the sides are unlatched if it is stuck at any point.  Slowly unlatch the pan and slide it off the cake.  Slice cake in wedges and serve in upright slices. 

 

_______________________

 

To make the cake, preheat oven to 450°.  Butter and flour the sides of an 11×17-inch sheet pan (rimmed baking sheet).  Line the bottom of the pan with a sheet of parchment paper cut to fit exactly.

 

Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light.  Beat in the vanilla.  Set aside.  In a separate bowl, beat the egg whites until foamy.  Add the cream of tartar and beat until the whites begin to form soft peaks.  Add the 2 tablespoons of sugar and beat until the whites hold stiff glossy peaks (do not overbeat).  Sift the flour over the egg yolk mixture and fold in.  Stir in one fourth of the whites.  Then carefully fold in the remaining whites.

 

Spread the batter evenly in the prepared pan.  Bake until light brown and springy to touch, 7-10 minutes.  Cool in pan 5 minutes.  Run a knife along the edge to loosen.  Cut out two 8 ¼-inch circles of cake.  Wrap the cake layers, separated with wax paper, and set aside.  (Cake may be frozen at this point.)

 

To make the soaking syrup, combine the water and sugar in a saucepan.  Bring to a boil to dissolve sugar.  Cool to room temperature; flavor with liqueur.  Set aside or refrigerate in an air-tight container until ready to use. 

 

To make the strawberry Bavarian cream, sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.  Combine the egg yolks and the sugar in a bowl and beat until light.  Bring the milk to a boil in a saucepan.  Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly.  Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in the sauce when drawn across the back of a spoon.  Do not allow the mixture to boil!  Immediately remove from heat and stir in the gelatin mixture.  Pour into a stainless steel bowl placed over a bowl of ice water.  Stir in the lemon juice and a few drops of red food coloring.  Cool over ice water, stirring occasionally, until the mixture thickens to the consistency of softly whipped cream. 

 

While the gelatin mixture is cooling, whip the whipping cream until it holds soft peaks.  When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.

 

To make the strawberry juice, wash and hull strawberries; coarsely chop.  Place strawberries in a saucepan; crush to start juices flowing.  Place over low heat; add sugar and water; simmer slowly for 10 minutes.  Pour juice and pulp into a fine-mesh sieve placed over a bowl.  Allow to drain for 15 minutes.  Do not press down on fruit.

 

To make the strawberry mirror, place lemon juice, water and kirsch in a small bowl.  Sprinkle gelatin over this mixture; set aside until spongy and soft.

 

Measure 1 ½ cups strawberry juice into a small saucepan and bring to a simmer.  Pour over gelatin mixture and stir to dissolve gelatin.  Tint to desired color with red food coloring.  Place bowl over a bowl of ice water and stir occasionally until the mixture is syrupy and just begins to thicken (do not let jell).  Remove from the ice water.  When the mixture is syrupy, pour a 1/16-inch layer over the top of the assembled cake.  Refrigerate until set.

Source: originally from Cakes and Pastries At the Academy by California Culinary Academy, 1993.  Adapted from Culinary Concoctions by Peabody.

Country Peach Ice Cream

Recently Ben and I decided to explore a farmer’s market in our area.  I have been wanting to go for ages, but this particular market is on Friday evenings and up until now, I have almost always had something else planned.  We finally went and much to my disappointment, it was a major bust.  There were literally only two stands!!!  There were several more set up but they were vacant - maybe they normally have a better turnout?  Even though it was disappointing in that regard, I did get some wonderful produce.  I bought blueberries, corn on the cob, and these gorgeous peaches.  All of them were much better than anything I could find in the grocery store.  I decided the peaches would be perfect for my next ice cream endeavor, and they really were!  Ben and I both agreed that this is much better than any store-bought peach ice cream we have had.

The ice cream itself has a very mild peach flavor.  Most of the ”peachiness” of this ice cream is in the actual fruit chunks.  You could easily increase the peach flavor by adding the juices from the reserved peaches to the custard mixture before churning.  However, I thought this mild peach flavor was perfect - just like peaches and cream. 

Country Peach Ice Cream

Ingredients:

4 large, ripe peaches, peeled, halved, pitted and chopped into small chunks

1 tbsp. fresh lemon juice

½ cup sugar, plus 2 tbsp.

1 ½ cups whole milk

1 ½ cups heavy cream

4 large egg yolks

pinch of salt

1 tsp. vanilla extract

 

Directions:

Put half of the peaches in a bowl and mash slightly with a fork.  Sprinkle with the lemon juice and the 2 tablespoons sugar and toss to combine.  Cover and refrigerate.

 

In a heavy 2-qt. saucepan, combine the milk, 1 cup of the cream, and the remaining peaches.  Cook over medium heat until slightly thickened, 4-5 minutes.  Do not let boil.  Strain through a fine-mesh sieve into a bowl, pressing on the peaches with the back of a spoon.  Discard the solids.

 

Meanwhile, combine the egg yolks, ½ cup sugar, salt, and remaining ½ cup cream in a bowl.  Whisk until the mixture is smooth and the sugar begins to dissolve.

 

Gradually whisk about ½ cup of the warm milk mixture into the egg mixture until smooth.  Pour the egg and milk mixtures into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes.  Do not let the custard boil.  Strain through a fine-mesh sieve into a bowl.  Add the vanilla and stir to combine. 

 

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool.  Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming.  Refrigerate until chilled, at least 3 hours or up to 24 hours.

 

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.  When the ice cream is frozen to the consistency of soft serve, transfer to an air-tight container and fold in the reserved peaches.  Cover and freeze until firm, at least 6 hours or up to 3 days before serving.

Source: adapted from Williams Sonoma Ice Cream by Mary Goodbody, Free Press, 2003.