To celebrate the holiday, QVC has sent us chef David Venable’s recipe for homemade, fresh peach ice cream. If you’d like a classic custard-base French ice cream, try this peach ice cream recipe. You’ll also find a delicious peach cobbler recipe—great with the ice cream.

PEACH ICE CREAM RECIPE

Ingredients

1. PURÉE 3 cups of the peaches and 1 can of peach nectar in a food processor until smooth.

2. COMBINE the peach purée with the condensed milk, heavy cream and whole milk in a medium size sauce pan. Place 3 tablespoons of the mixture into a small bowl, and sprinkle the gelatin onto the mixture; set aside.

3. BRING the saucepan mixture to a slight simmer over medium heat. Remove from the heat.

4. POUR 1 cup of the heated mixture into the small bowl (with the gelatin). Stir until gelatin has dissolved.

5. STIR gelatin mixture into the remaining ice cream and refrigerate overnight. Take the remaining peaches and chop them into 1/4″ pieces. Refrigerate until ready to freeze ice cream base.

6. POUR the chilled ice cream base into an ice cream maker and begin to freeze according to manufacturer’s instructions. After the ice cream freezes to the point of soft serve, add the chopped peaches and allow the machine to run until peach pieces are distributed throughout. Continue to freeze according to the directions.
 
PREFER HONEY TO SUGAR?
Make this peach ice cream recipe with honey.

RECIPE: MARINATED GRILLED EGGPLANT,
MUSHROOMS & ZUCCHINI

Ingredients For 4 Servings

Marinated grilled eggplant. Photo courtesy
Patsy’s | New York City.

Vinaigrette Marinade Ingredients

Preparation

1. MAKE marinade: Place all ingredients in a screw-top jar. Close tightly and shake until thoroughly blended.

2. PEEL the eggplant and then trim the ends from both the eggplant and zucchini. Cut into ½-inch rounds. Remove the stems from the mushrooms and clean by gently wiping the top of each with a damp paper towel.

3. TOSS the zucchini, eggplant and mushrooms in a large bowl with the vinaigrette marinade. Set aside for 10-15 minutes to allow flavors to meld before grilling.

4. GRILL the zucchini and eggplant for 2 minutes, turning once. Grill only the top of the mushroom, for 3 minutes.

5. ENJOY this delicious, healthy side or first course.

 
FIND MORE OF OUR FAVORITE VEGETABLE RECIPES.

This one‘s for sushi, sashimi and anchovy fans, requires no cooking and is served chilled—great summer fare!

There are many more ways to serve anchovies beyond Caesar salad, canapes and pizza. One of our favorite ways is as a first course or hors d’oeuvre:

This recipe, courtesy of FlavorYourLife.com, serves four. There are other delicious olive oil-based recipes on the website.

MARINATED ANCHOVIES IN OLIVE OIL

Ingredients

1. RINSE the anchovies completely, drain and dry towel.

2. PLACE anchovies on a dinner plate with the inside facing upwards. Make sure that the anchovies do not overlap.

3. ADD a pinch of salt to the anchovies and sprinkle them with lemon juice.

4. SPRINKLE garlic slices over the anchovies.- Cover the dish of anchovies with plastic wrap and let them marinate in the fridge for about 3 or 4 hours. When the anchovies are ready, they should be white. When ready to serve…

5. REMOVE anchovies fron fridge, remove the slices of garlic and add a drizzle of oil, chopped parsley and a sprinkle of black or crushed chili pepper.

6. SERVE on a bed of Boston lettuce with toasted rustic bread and a crisp, minerally white wine like Chablis, Pinot Gris or Pinot Blanc; Riesling, Sauvignon Blanc, Pinot Gris or Viognier.
 
FIND MORE DELICIOUS FISH RECIPES.