Peaches and Creamsicles with Ice Cream Spices
Author: 
Recipe type: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 6 popsicles
 
Ingredients
  • For the Peach Layer:
  • 4 cups chopped ripe peaches (from approximately 2 pounds or 4-6 peaches, depending on size)
  • 2 tablespoons fresh lemon juice
  • ½ cup white sugar
  • 1 teaspoon almond extract
  • ½ teaspoon Ice Cream Spices (optional)
  • For the Cream Layer:
  • ½ cup cold buttermilk
  • ¼ cup Marscapone cheese, at room temperature
  • 2 tablespoons white sugar
  • ½ teaspoon ice cream spices (optional)
Instructions
  1. To make the peach layer: Combine the peaches - with any juices that have accumulated while chopping - lemon juice and sugar in a medium saucepan. Allow the mixture to sit for a minute or two, and give it a good stir before turning the heat on, so that the juices will continue to seep out of the peaches. Turn the heat to high, and bring the mixture to a boil, stirring and mashing the peaches with a fork, as you go. Once boiling, reduce the heat to medium-low, and continue cooking for approximately 10 minutes, until the peaches are softened. Off of the heat, stir in the almond extract and spices, if using. Carefully, and working in batches if necessary, place the peach mixture in a blender and pulse until smooth. Set aside, allowing the mixture to cool.
  2. To make the cream layer: Whisk all of the ingredients together until thoroughly combined.
  3. To make the popsicles: You can alternate the layers any way you like here, but I add a layer of peach, followed by the cream, and another layer of peach to the mold - and using a butter knife, gently swirl all of the layers around. Place in the freezer for at least 4 hours. To serve, run the molds under warm water, just until you can pull the popsicles out.
Notes
Most any stone fruit will work with this recipe so feel free to try nectarines or plums here too!
I realize that not everyone is going to have Ice Cream Spices on hand. : ) If you want to play with the concept, add a pinch of ground cardamon and cinnamon, and a star anise pod to the peach mixture while cooking. Remove the anise before blending.
I use the Zoku Classic Pop Molds from Williams-Sonoma. The molds are inexpensive, durable and easy to store. I highly recommend them!
Recipe by JJBegonia at https://jjbegonia.com/peaches-and-creamsicles-with-ice-cream-spices/