Fresh Georgia Peach Ice Cream

INGREDIENTS
2 cups finely chopped ripe peaches, peeled if you prefer

1-1/4 cups sugar

Juice of 1/2 lemon

2 large eggs

2 cups heavy or whipping cream

1 cup milk

DIRECTIONS

1). Combine the peaches, 1/2 cup sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. 

2). Remove the peaches from the fridge and drain the juice into another bowl, saving the juice. Return the peaches to the fridge. 

3). Whisk the eggs in a bowl until light and fluffy. Whisk in remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute. Pour in the cream and milk and whisk to lend. Add the peach juice and blend. 

4). Transfer the mixture to an ice cream maker and freeze rolling the manufacturer's instructions. 

5). After the ice cream stiffens, (just 1-2 minutes before it's done), add the peaches, then continue freezing until the ice cream is ready. 

Cream base is from Ben & Jerry's Ice Cream Recipe Book

Cherry Chocolate Chip Ice Cream (Ben & Jerry's - Modified)

INGREDIENTS
1⁄4 cup shaved semisweet chocolate
1⁄4 cup fresh bing cherries, halved and pitted (if using canned cherries, be sure to drain the syrup)
2 large eggs
3⁄4 cup sugar
2 cups heavy cream or whipping cream
1 cup milk

1-2 oz of Maraschino Cherry juice (for color and flavor)

DIRECTIONS
Place the shaved chocolate flakes and the cherries in separate bowls; cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend; add chilled chocolate and cherries and stir to combine. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Ham, & Cheese Soufflé

I love St. Louis Bread Company's soufflés and could eat them several times a week. I threw together a few ingredients to make my own at home. They need some tweaking, but they are headed in the right direction.

One 8 oz. can of Pillsbury Crescent Rolls
4-6 eggs
1/2 Cup Cheese
1/2 Cup diced ham

Directions
1) Unroll the crescent rolls. I used 2 triangles together and formed 4 rectangles.
2) I laid the recitingle-shape dough into the cupcake pan (Texas size pan) with the excess dough laying over the sides.
3) I scrambled the eggs, ham and cheese in a bowl.
4) I spooned the egg mixture into the four dough cupcake bins. With the excess dough, I covered up the egg mixture like a cocoon.
5) I brushed the tops with a little egg and butter mixture.
6) I baked them at 350º for 20 minutes.

NEXT TIME: I think I'll add some onion or chives, maybe even some cayenne pepper.

Nutrition:
Crescent Roll (each): 100 cal, 6g Fat, 11g Carbs
Brown large egg (each): 70 cal, 5g Fat, 6g Protein