On the day of our Dinner with Mom, we took a Sunday morning stroll to the Dupont Farmer's Market to buy some produce and figure out what we might serve that night. We knew we wanted to serve a dessert, but we weren't sure what to make. With plans to make small plates and uncertainty about how much work that would be, we knew that we wanted something relatively easy that we could make in advance.
As we were wandering and buying and tasting (if you make it to the Dupont Market, you must try the crab cake samples), we spotted something that we knew would provide the perfect makings of a dessert.
And no -- it wasn't fresh peaches.
One of the regular vendors at our Farmer's Market is Toigo Farms, an orchard from Cumberland County, Pennsylvania. Incidentally, Toigo was featured in the August 2008 "Local Flavors" issue of Food & Wine, as part of their locavore resources guide for the mid-Atlantic region.
In the past, we've eaten them straight from the jar, with some fresh whipped cream (amazing!). Other times, we've grilled them and served topped them with ice cream (delicious!) or pork chops (out of this world!).
So when we we needed a dessert, we thought, why not Toigo Bourbon Peach Ice Cream?
In order to create this ice cream, we adapted a basic recipe, adding chopped bourbon peaches to the mix. The resulting ice cream was sweet and creamy, with the fresh taste of peaches accented with oaky bourbon.
With these ingredients, we couldn't go wrong.
And you can't either.
* 2 quarts half-and-half cream
* 1/2 pint heavy cream
* 1 1/2 cups white sugar
* 1 jar Toigo Bourbon peaches (including the juice)
* 1 pinch salt
1. Using scissors or a knife, snip peaches into small pieces (this can be done while peaches are still in the jar).
2. Combine half-and-half, cream, sugar, salt and peaches with liquid. Pour into ice cream maker and freeze according to manufacturer's instructions.