On a recent trip to Nashville we had the chance to visit some great food stops, including Bang Candy Shop. Along with handmade marshmallows they also make their own syrups, perfect for homemade treats and sweets.
We picked up a bottle of Spiced Smoked Orange, Pineapple Jalapeno Cilantro and Peach Basil Nectar. I was originally thinking these would be great for adding into cocktails or making our own sodas and I’m looking forward to Hamilton Beach Fizzini this fall for this very reason, but then the idea of ice cream came to mind.
We’ve discovered first hand over and over that homemade usually tastes so much better than the mass produced products but visiting our local handmade ice cream parlor although a delicious treat it can get expensive. Out comes the Hamilton Beach ice cream maker. Unlike some ice cream makers, all we had to do was add ingredients and turn it on. No loads of rock salt or extra arm work. The booklet even contained a few homemade ice cream recipes, like one for Peaches and Cream Ice Cream. Using that as a guide, I opted to add our Bang Candy Company Peach Basil Nectar in place of vanilla and it was so good.
1 cup (250 ml) chopped fresh or frozen peaches
1/2 cup (125 ml) sugar
2 cups (500 ml) heavy whipping cream
1/2 cup (125 ml) whole milk
2 tsp (10 ml) Bang Candy Company Peach Basil Nectar
- Combine peaches with 1/4 cup (60 ml) of sugar. Let stand for one hour.
- Place mixture in food processor and pulse until peaches are coarsely chopped.
- Add remaining 1/4 cup (60 ml) sugar, cream, milk, and Peach Basil Nectar to the peach mixture
- Start ice cream maker and pour mixture through hole in lid
- Churn for 20-40 minutes or until desired consistency.
The fresh ice cream was so creamy and a huge hit with the kids. The homemade ice cream is much softer than the store bought ice cream you might be use to. We also found it tasted much richer meaning the kids were satisfied with a smaller serving. The peach pieces were lovely in the ice cream too.
According to Hamilton Beach the best ice cream is the fresh made batch, which I would have to agree, but the ice cream will store in the freezer for about a week. In all honesty our ice cream never lasted that long.
We’re already looking forward to trying some new flavours, such as maple and bacon. What delightful flavours would you like to try? Have you made homemade ice cream?
Recipe reprinted (and modified) with permission from Hamilton Beach.