Reviews (2)
Add Rating & Review
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
Martha Stewart Member
Rating: Unrated
10/03/2008
I think you have a good idea here. I have tried ice cream recipes in which I substitute half and half for cream and I find that I prefer the texture and flavor of half and half. It's easier to taste the fresh ingredients, too. :)
Martha Stewart Member
Rating: Unrated
09/19/2008
Loved the combined flavors of lavender, peach, and lemon here. I changed it up a bit in that I scalded the cream with two lavender sprigs, let come to room temp then combined it with the crushed peaches and sugar in the fridge. I also used orange liqueur instead of vodka and also added the zest of 1 lemon. Made a delicious, tart dessert. Next time I might use whole milk or half and half instead of cream because the cream is so rich (i.e. fatty) that it left a residue on my spoon!
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Gallery
White Peach Sherbet
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 2 quarts
Ingredients
Ingredient Checklist
2 1/2 pounds ripe white peaches, peeled
Juice of 1 lemon (2 to 3 tablespoons)
1/2 to 1 cup sugar
2 sprigs fresh lavender, peppermint, or bush basil (optional)
1 tablespoon vodka
1 cup heavy cream
Cook's Notes
If the peaches are very sweet, use the lesser amount of sugar.
Gallery
White Peach Sherbet
Credit:
Dana Gallagher
Recipe Summary
Yield: Makes about 2 quarts
Gallery
White Peach Sherbet
Credit:
Dana Gallagher
White Peach Sherbet
Credit:
Dana Gallagher
White Peach Sherbet
Recipe Summary
Yield: Makes about 2 quarts
Recipe Summary
Yield: Makes about 2 quarts
Yield: Makes about 2 quarts
Makes about 2 quarts
Ingredients
Ingredients
- 2 1/2 pounds ripe white peaches, peeled
- Juice of 1 lemon (2 to 3 tablespoons)
- 1/2 to 1 cup sugar
- 2 sprigs fresh lavender, peppermint, or bush basil (optional)
- 1 tablespoon vodka
- 1 cup heavy cream
Directions
Coarsely chop peaches, and place them in a large bowl. Crush with your hands or a potato masher until only very small pieces remain. Stir in lemon juice, sugar, and herbs if desired. Cover, and refrigerate, stirring occasionally, 1 hour. Stir in vodka, then the cream. Discard herbs.
Freeze peach mixture in an ice cream maker according to manufacturer’s instructions until thick but not frozen solid. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let stand at room temperature 10 minutes before serving.
Cook's Notes
If the peaches are very sweet, use the lesser amount of sugar.
Cook’s Notes
If the peaches are very sweet, use the lesser amount of sugar.
Reviews (2)
Add Rating & Review
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
Martha Stewart Member
Rating: Unrated
10/03/2008
I think you have a good idea here. I have tried ice cream recipes in which I substitute half and half for cream and I find that I prefer the texture and flavor of half and half. It's easier to taste the fresh ingredients, too. :)
Martha Stewart Member
Rating: Unrated
09/19/2008
Loved the combined flavors of lavender, peach, and lemon here. I changed it up a bit in that I scalded the cream with two lavender sprigs, let come to room temp then combined it with the crushed peaches and sugar in the fridge. I also used orange liqueur instead of vodka and also added the zest of 1 lemon. Made a delicious, tart dessert. Next time I might use whole milk or half and half instead of cream because the cream is so rich (i.e. fatty) that it left a residue on my spoon!
Reviews (2)
Add Rating & Review
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
Add Rating & Review
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
44 Ratings
5 star values:
6
4 star values:
5
3 star values:
12
2 star values:
15
1 star values:
6
- 5 star values:
- 6
- 4 star values:
- 5
- 3 star values:
- 12
- 2 star values:
- 15
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
10/03/2008
I think you have a good idea here. I have tried ice cream recipes in which I substitute half and half for cream and I find that I prefer the texture and flavor of half and half. It's easier to taste the fresh ingredients, too. :)
Martha Stewart Member
Rating: Unrated
09/19/2008
Loved the combined flavors of lavender, peach, and lemon here. I changed it up a bit in that I scalded the cream with two lavender sprigs, let come to room temp then combined it with the crushed peaches and sugar in the fridge. I also used orange liqueur instead of vodka and also added the zest of 1 lemon. Made a delicious, tart dessert. Next time I might use whole milk or half and half instead of cream because the cream is so rich (i.e. fatty) that it left a residue on my spoon!
Martha Stewart Member
Rating: Unrated
10/03/2008
I think you have a good idea here. I have tried ice cream recipes in which I substitute half and half for cream and I find that I prefer the texture and flavor of half and half. It's easier to taste the fresh ingredients, too. :)
Rating: Unrated
Rating: Unrated
09/19/2008
Loved the combined flavors of lavender, peach, and lemon here. I changed it up a bit in that I scalded the cream with two lavender sprigs, let come to room temp then combined it with the crushed peaches and sugar in the fridge. I also used orange liqueur instead of vodka and also added the zest of 1 lemon. Made a delicious, tart dessert. Next time I might use whole milk or half and half instead of cream because the cream is so rich (i.e. fatty) that it left a residue on my spoon!
All Reviews for White Peach Sherbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for White Peach Sherbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
