What to do with all of these peaches?

Thank you, Fredericksburg! 

Seriously. If you haven't eaten a peach from Fredericksburg, Texas, you are missing out. My husband and I took a last minute trip to Austin this past weekend and visited the Barton Creek Farmers Market before leaving town. Great idea. We were able to find some of our favorites--Buddha's Brew Kombucha on tap, Hello! Grass-fed Texas beef. And Fredericksburg Peaches.  

We always do a lot of eating when we're in Austin, so we try to stay active as well.  This weekend was a bit hot to climb Mt.Bonnell, but we did kayak on Town Lake. Lots of fun. 

It was my first time, so we went to EpicSUP on Lakeshore Drive. They're a bit further away from everyone playing around on the lake downtown. I was able to practice a bit with steering and syncing up with my husband before we hit traffic near the South Congress Bridge. And it made me feel less guilty for that avocado margarita from Curra's.

Anyhow, back to the peaches. We came home with a box of peaches. I have been eating them like they're going out of style, but don't want them to go bad. I sliced some up and paired them with our organic mint to do a second fermentation on a couple bottles of my homemade kombucha. Can't wait for that to be ready. I've also done a peach/jalapeno salsa to go on fish tacos tonight. 

And I'm making peach ice cream. Yes it has dairy. And sugar. But I'm going to splurge. Only the best for these peaches. 

To make me feel a little less guilty for eating this REAL ice cream, I drank Bulletproof coffee from Picknik Austin the whole time I was there, which was delicious. Just dairy-free. I'd say this just balances things out. Isn't that what life's about afterall? 

This is my first time using the Cuisinart Ice Cream Maker. Here's my recipe, thanks to Doug all the way from Negril. 

1 cup Organic Whole Milk

1/2 cup Organic Cane Sugar

1 Fredericksburg Peach, peeled and pureed

1 Fredericksburg Peach, peeled and chopped, place in fridge until the very end

1 tsp Vanilla Extract 

2 cups Cream (I used Organic Valley's Heavy Whipping Cream)

1. Add the Peach puree to milk and sugar and blend. Then refridgerate to chill.

2. After about 30 minutes, add vanilla and cream to the mixture and pour in Ice Cream Maker.

3. After approximately 25-30 minutes, when the consistency is just what you expect out of fabulous homemade ice cream, add in the chopped peaches.

4. Freeze in Rubbermaid 5 cup dish, and eat within a week. (Yeah right, this will never last a week.)

Now, just because I know you're singing it in your head too...Millions of Peaches