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.

Cheese Tortellini and Sun-Dried Tomato Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk*
2 cups half-and-half cream*
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder (I used half a shallot instead)
1 teaspoon garlic powder (I used fresh, minced garlic)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


*I'm aware there is a lot of dairy in this soup. Next time I may try all milk or 3 cups of skim milk and 1 cup cream next time to cut down on fat. If you try to change the recipe and it's good, let me know!

Directions

1) Cook tortellini according to package directions.

2) Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. 

3) Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).

Grilled Peaches with Cinnamon Marscapone

INGREDIENTS
1 cup mascarpone cheese or cream cheese
2 tablespoons milk or cream
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons honey, warmed
1 tablespoon butter, melted
1 tablespoon peach brandy (optional)
6 ripe freestone peaches, halved and pitted
Mint sprigs, for serving



DIRECTIONS
1) Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

2) Using an electric mixer, beat the mascarpone cheese, milk, brown sugar, and cinnamon until light and fluffy. Set aside. (Can be made up to 1 day ahead. Cover and chill.)

3) Combine the honey, butter, and peach brandy, if using, in a small bowl. Brush the cut sides of the peaches with the mixture.

4) Grill the peaches, cut sides down, for 10 to 12 minutes, or until they are nicely marked.

5) Transfer to plates or bowls (two peach halves per serving) and top with a dollop of the mascarpone cheese mixture. Garnish with mint sprigs.