Happy National Peach Ice Cream Day America!!!
Homemade Peach Ice Cream Recipe
Ready In: 1 ¼ hours
6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
3 tablespoons peach brandy
2 teaspoons vanilla extract
3/4 teaspoon salt
***This recipe can be cut in half & still deliver a major satisfying punch to your Taste-Buds. If you feel it’s too much sugar use only 2 ¾ cups of sugar and keep everything else the same. You can also add the Peach brandy when adding the cream, half-and-half, vanilla and salt.
***You can also top your Homemade Ice Cream with caramelized peaches for that extra flare. ~Chef J~
Seafood & Gorgonzola Stuffed Mushrooms
Recipe make24 Total Time:50mins Prep:30 Cook: 20
1 (5-ounce) lobster tail
1/4 pound lump crab-meat
1/4 pound small shrimp - peeled and deveined
1 cup Ritz cracker crumbs
1 (8 ounce) packages cream cheese, softened
1 cup crumbled Gorgonzola
2 pounds fresh mushrooms, stems removed
4 Garlic minced
½ Onion Small diced
1/4 pound melted butter (optional)
1 dash garlic powder or to taste
salt and pepper to taste
Fresh Parsley, chopped (garnish)
1. Preheat oven to 425 degrees F. Boil lobster 5 to 10 minutes. Sauté shrimp 3 to 5 minutes & sauté lump crab 3 minute in Olive oil. Remove shells from the seafood and chop. Chop all seafood and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a sauté pan and add garlic. After 1 minute, add the diced onion. Continue to sauté for 2 to 3 minutes. Add chopped mushroom stems and sauté until cooked. Sauté over medium heat until the mixture is reduced.
2. In a medium bowl combine the, lobster tail, crab, shrimp, Ritz crackers, cream cheese, Gorgonzola, mushroom mixture, garlic powder, salt and pepper. Mix all together & stuff each mushroom cap with a small portion of the seafood mixture. Lightly brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted. Garnish with parsley and serve hot.