Peach ice cream

Active: 30 minutes; Total: 4 hours 30 minutes; Yield: 1 quart

Peaches, peeled, sliced	2 cups
Sugar, granulated	½ cup + ½ cup + ¼ cup
Lemon juice	½ teaspoon
Salt	¼ teaspoon
Egg yolks	5 large
Cream, heavy	1 ½ cups
Milk, whole	1 ½ cups
Vanilla extract	1 teaspoon

1. In a large bowl, toss the peaches with ½-cup sugar and lemon juice; let rest at room temperature for 30 minutes to an hour, until the peaches are soft and have released their juices. 
2. Mash the peaches with a fork or potato masher until very small chunks remain. 
3. Strain the juice into a separate bowl, reserving both the liquid and the pulp, refrigerating until ready to use. 
4. In a medium saucepan over medium-low heat, stir together the cream, milk, ½-cup sugar, and salt; heat until hot but not bubbling. 
5. In a large bowl, whisk together the egg yolks and ¼-cup sugar until light in color, about 2 minutes. 
6. While whisking, ladle in ½-cup of the hot cream mixture to temper the eggs, then add another ½-cup. 
7. Pour the egg yolk mixture into the saucepan with the rest of the custard base, stirring gently until the temperature is between 170-175°F, and the mixture is thicken enough to coat the back of a spoon. 
8. Remove from heat and stir in the vanilla. 
9. Strain the custard base through a fine mesh strainer into a clean bowl, then stir in the liquid from the mashed peaches; refrigerate for 4 hours, until thoroughly chilled. 
10. Pour the custard base into the ice cream maker, and churn until it looks like soft-serve ice cream, about 25 to 30 minutes. 
11. Add the reserved peach pulp during the last 30 seconds of the churning process; transfer to an airtight container, and freeze at least 24 to 48 hours to cure. 

Recipe from House of Nash Eats.

Frozen peach lemonade

Active: 5 minutes; Serves: 2 to 4

Gin, Venus #2, chilled	4 ounces
Lemon juice, freshly squeezed, chilled	3 ounces
Honey	1 ½ ounce
Water	1 ½ ounce
Peaches, frozen	1 cup
Ice	1 to 2 cups
Mint sprigs	Garnish
Peach slices	Garnish

1. Combine the honey and water over low heat. 
2. Combine the gin, juice, honey syrup, peaches, and ice in a blender. 
3. Pour into chilled glasses and garnish.

Recipe adapted from Food52.com.

Individual peach upside-down cakes

Butter, unsalted	2 tablespoons + 1 tablespoon
Sugar, light brown	¼ cup
Peaches	2 medium
Flour, all-purpose	2 ½ ounces
Baking powder	1 teaspoon
Baking soda	1/8 teaspoon
Salt, kosher	1/8 teaspoon
Sugar, granulated	1/3 cup
Buttermilk, room temperature	½ cup
Vanilla extract	½ teaspoon
Cream, whipped

1. Preheat the oven to 350°F; ensure a rack is set in the middle. 
2. Divide 2-tablespoons butter among four 6-ounce ramekins. 
3. Melt 1-tablespoon butter; set aside. 
4. Evenly divide the brown sugar among the ramekins, sprinkling it into the bottoms of the dishes. 
5. Halve the peaches, remove the pits, and cut each half into seven to eight slices. 
6. Arrange the peaches on top of the sugar, evenly diving them among the dishes; set aside. 
7. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. 
8. In a separate bowl, whisk together the sugar, buttermilk, vanilla, and melted butter. 
9. Add the wet mixture to the dry mixture; stir until just combined. 
10. Pour the batter over the peaches, dividing the mixture evenly among the dishes; bake for 20 to 25 minutes. 
11. Remove from the oven, and cool on a rack for 5 minutes. 
12. Run a knife around the edges of each dish, and invert it onto a plate. 
13. Serve immediately with whipped cream. 

Recipe mildly adapted from Good Eats 2: The Middle Years by Alton Brown.

Peach hand pies

Filling
Peaches	3 small
Sugar, granulated	¼ cup
Sugar, light brown	¼ cup
Salt, kosher	¼ teaspoon
Cinnamon, ground	¼ teaspoon
Lemon zest, finely grated	1 teaspoon
Lemon juice	1 tablespoon
Vanilla bean, split lengthwise, seeds scraped, pod discarded	1
Dough
Flour, all-purpose	2 ½ cups
Salt, kosher	1 teaspoon
Butter, unsalted, cubed	1 cup
Water, ice cold	½ cup
Egg, lightly beaten	1 large
Sugar, turbinado	Sprinkling

1. Bring a medium saucepan of water to a boil. 
2. Fill a bowl with iced water. 
3. Using a sharp knife, score an X on the bottom of each peach. 
4. Add the peaches to the saucepan, and blanch until the skins start to peal away, about 1 to 2 minutes. 
5. Transfer to the ice bath, and let cool completely. 
6. Peel, halve, and pit the peaches, and then cut into ¼-inch pieces; you should have about 2 cups. 
7. Wipe out the saucepan. 
8. In the same saucepan, combine the peaches with the remaining filling ingredients, and bring to a boil. 
9. Cook over moderate heat, stirring occasionally, until thickened and syrupy, about 12 minutes. 
10. Scrape the filling into a small bowl; let cool to room temperature. 
11. Cover and refrigerate until cold, about 2 hours. 
12. In a large bowl, whisk the flour with the salt. 
13. Scatter the butter over the flour and, using your fingers, pinch it in until the mixture resembles very coarse crumbs, with some pieces the size of small peas. 
14. Stir in the iced water just until dough forms. 
15. Turn out on a lightly floured work surface, and knead gently to form a ball. 
16. Pat into a 1-inch thick round, wrap in plastic wrap, and refrigerate for 1 hour. 
17. Preheat 450°F, and line a baking sheet with parchment paper. 
18. Divide the dough. 
19. On a lightly floured work surface, using a lightly floured rolling pin, roll out one piece of dough 1/8-inch thick. 
20. Using a 4-inch biscuit cutter, stamp out six rounds, and transfer to the baking sheet. 
21. Top with a layer of parchment paper. 
22. Gather the scraps and form into a ball; roll out again and stamp out two more rounds. 
23. Transfer to the baking sheet. 
24. Repeat with the second piece of dough. 
25. Refrigerate for 30 minutes. 
26. Line two baking sheets with parchment paper. 
27. Working with one dough round at a time, brush the rim with the beaten egg. 
28. Spoon 2-teaspoons of the filling into the center, and fold the round in half to enclose. 
29. Press the edge firmly to seal, and transfer to the baking sheet. 
30. Repeat with the remaining dough and filling, arranging the hand pies 2 inches apart on the baking sheets. 
31. Brush the tops with the remaining beaten egg, and sprinkle with the turbinado sugar. 
32. Using a pairing knife, cut two small slits into each hand pie. 
33. Bake until puffed and golden brown, shifting the pans from top to bottom and back to front halfway through baking, about 18 minutes. 
34. Transfer the hand pies to a rank, and let cool slightly. 

Recipe from Food&Wine Magazine, August 2016.