The markets are full of peaches, nectarines, and something new I noticed a peacharine. I wanted to play with my ice cream maker again and fresh peach ice cream sounded so delightful. I recently purchased David Lebovitz’s book The Perfect Scoop and so far all of the recipes are terrific. Make the peach ice cream to eat with this crostata and you will receive kudos from your guests and family.
3 cups all purpose flour
1 teaspoons salt
1 tablespoon sugar
1 cup vegetable shortening or butter
1 tablespoon white vinegar
7 tablespoons ice water
Extra flour for rolling out
8 ripe yellow flesh peaches
1 pint blackberries
1 teaspoon lemon juice
3/4 cup granulated sugar
4 tablespoons corn starch
¼ teaspoon almond extract
1 teaspoon grated fresh nutmeg
For dough, combine flour, salt, and sugar in a medium bowl. Place shortening in flour mix. Cut in shortening using a pastry cutter until shortening pieces suspended in flour are the size of peas.
Whisk egg, vinegar, and ice water until well blended. Pour liquid into flour, stir with a fork, and then press dough together with your hands. Gather dough into a ball and separate it into two discs. Wrap each disc in plastic wrap and refrigerate overnight or chill for at least two hours.
While pastry dough is chilling prepare filling. Fill a medium saucepan with water and bring to a boil. Using a slotted spoon drop two or three peaches into saucepan at a time. Remove peaches after 30 seconds and set aside. Repeat with all peaches. Blanching peaches like this makes them easy to peel and the beautiful red blush from the skin transfers to the meat of the peach.
Peel all peaches, and then, slice them into ½ inch slices. Place sliced peaches and washed blackberries in a large sauté pan with other filling ingredients. Cook peaches over low heat until they begin to thicken, stirring with a wood spoon occasionally, around 5 minutes.
Heat oven to 400° F. Place a chilled disc of pastry dough it on a floured work surface, use a rolling pin to flatten disc. A floured work surface keeps dough from sticking. Dust rolling pin with a little flour as well. Roll pin back and forth over dough once or twice, then turn dough 90 degrees, and roll back and forth again. Take care to avoid rolling over the edges as this makes the edges to thin. Repeat until the dough is about a 14 inch circle about an eighth inch thick.
Fold the circle in half and then in quarters. Transfer the folded dough to a parchment or silpat lined baking sheet with low sides. Put the point of the fold in the center of the baking sheet and then unfold the dough.
Spoon peaches and blackberries into center of dough, leaving a 2-3 inch boarder uncovered. Gently fold up sides of crostata in a pleated fashion to enclose filling but leaving crostata open in center. Place in oven to bake. Bake for about 40 minutes or until crust is golden and filling is bubbling and thick looking. Repeat with second disc of pastry dough.
Peach Ice Cream
David Lebovitz, The Perfect Scoop, Ten Speed Press 2007
1 1/3 pounds (600 g) ripe peaches (about 4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Slice and serve with fresh peach ice cream.
This dessert looks so good and refreshing for the hot weather.
Since you have posted this delicious ice cream recipe and several sorbet recipes, I am tempted to buy an ice cream maker. I am curious what you and your readers recommend. I see there are Cuisinart machines and an attachment for the Kitchenaid mixer. I am wondering which would be best.
Thanks for sharing this yummy recipe.
Linda Capeloto Sendowski says
Hi Norma, I purchased a heavy duty Cuisinart machine. It is electric. I found with the machines that have canisters that you freeze ahead of time that the sorbet couldn’t finish freezing. Secondly when a helper cleaned up the machine that they somehow took apart the canister to ‘clean out’ the liquid inside (the freezing agent) and ruined the machine. My house is a little nuts that way. This heavy duty machine just runs until the ice cream or sorbet becomes to frozen or thick to churn and then it stops. At that point I scrape out the ice cream and put in an airtight container for the freezer. Next I plan to try frozen yogurt.
Thanks for the info on the ice cream maker. I saw a Cuisinart in Costco yesterday for $29.99 and I think I will go back and get it. Even if the sorbet doesn’t freeze all the way, I will put it in the freezer. I don’t think I can go wrong for that price. I know your machine is quite expensive—but you make great use of it.
The frozen yogurt sounds wonderful. As always I love your blog.
Greek Girl from Queens says
This looks so, so delicious, Linda. Very similar to the way my ‘hobbit berry pie’ looks – the free-form style of the pastry, I mean. And I adore peaches (though I must confess I’ve never baked with them before), so this is definitely one I’m going to make/bake very, very soon (if only we’d get a bit of warmer weather to really enjoy the luscious summer feeling you get when eating peaches – even baked peaches).
As for the peach ice cream, I’ve never been brave enough to actually make ice cream, but after reading this excellent post (a standard for you – all your posts are a joy to read), I’m not as intimidated as I’ve always been when it comes to home-made ice cream. However, as I don’t have an ice cream maker (yet), I think I’ll opt for frozen yoghurt for now.
A score of four YUMs for this one, Linda. Thanks!