Peach

HEB had some white peaches on sale this week, so I decided to buy some to try making a peach sherbet. I've started seeing some of the Fredericksburg peach stands on the side of the road so the season is coming. I wanted to make sure to perfect the recipe first before purchasing some of the good peaches. With very little else to flavor the sherbet, the quality of peaches will make a big difference!

Rating: 5 scoops

Peaches and cream is always a delectable treat and this brings about memories of that. Cream is part of the recipe so you get both flavors.

The recipe starts with making a peach puree. This involved removing the skins, cooking the flesh to release the juice, then blending to a puree. The peaches I had purchased were clingstone peaches, which made it difficult to get all the fruit off of the stone. I ended up having to cut the flesh off and squeezing off the remaining flesh. I didn't get any Fredericksburg peaches last year due to the pandemic, but I seem to recall those are freestone, which should make it easier to separate the flesh from the stone.

The other thing I learned during the making of this sherbet is that peaches and almonds are part of the same family. If you crack open a peach pit, there is an almond-shaped nut in the middle of the pit (per the pictures I saw in my research). Some almond extract was added to the base to help accentuate the peach flavor and I thought it complemented the sherbet nicely.

This sherbet was inspired by Hello, My Name is Ice Cream.