Here in Ontario we live about 90 minutes from the Canada/US border which is also where Niagara Falls in situated. The stretch of land that hugs Lake Ontario from just south of Hamilton to Niagara Falls is the Niagara wineland. More and more wineries are popping up and I can see that other agriculture/farming is switching to growing grapes. I’m all for Niagara wines but I’d also like to see Niagara’s other famous produce flourish – that of Niagara peaches.
The peaches here in southern Ontario are now in season and although they are palm-sized, they are juicy, very aromatic and full of flavour. I remember enjoying peaches from my family’s peach tree as a child and I also have fond memories of peaches in Greece. The first time I visited Greece was in 1974 and I was in awe of the Greek peaches that were the size of grapefruit! Not only were they big but they were also sweet, juicy and delicious!
Many of the peaches grown in Greece come from northern Greece, cultivated in the fertile lowlands near Veria, Naoussa and Giannitsa. This area also is known for producing some of Greece’s best wines (sharing another characteristic with Niagara). I will be visiting Greece in about a week and I look forward to the ripe, juicy peaches and some of the wonderful peach preserves and marmalade that’s also made.
I’m also going to look forward to making some of these Peach Ice Cream Pops for family & friends. The ice cream base contains no custard (no eggs) and it simply relies on ripe peaches, Greek yogurt, some peach nectar and some flavour accents. There’s some Greek honey, vanilla, fresh grated ginger and condensed milk for sweetness.
This ice cream mixture can be prepared with just your food processor or blender and although I recommend still using an ice cream maker to finish the recipe – you could still pull-off these cute, refreshing and ever-tasty Peach Ice Cream Pops.
Peach Ice Cream Pops
3 large very ripe peaches, peeled & pitted, roughly chopped
1 cup full-fat cream
1 tsp. vanilla extract
1 cup peach nectar
1 cup strained Greek yogurt
1 can of condensed milk (300ml)
3 tsp. of peach schnapps
2 Tbsp. grated fresh ginger
1 very ripe peach, peeled & pitted, fine dice
3 Tbsp. honey
16 small paper cups
approx. 1 cup ground almonds
16 lollypop or ice cream sticks
- Add your chopped peaches into a food processor or blender along with the vanilla, peach nectar, cream and blend. Now add the yogurt, condensed milk, peach schnapps and ginger and process again until well blended. Cover and chill in your fridge for 2 to 3 hours.
- Ensure the ice cream maker’s ice bowl is pre-frozen before operating your ice cream maker. Pour your ice cream base in the ice cream maker and operate for 20 minutes.
- In the meantime, dice the reserved peach and add the honey and toss. At the 20 minutes mark of churning your ice cream, add the diced peaches and churn until they are blended in (couple of minutes). Place about a tablespoon of ground almonds into each cup and then pour the ice cream mixture into each cup. Place the sticks into each cup and set on a tray and refrigerate overnight to set. If you do not have an ice cream machine, Simply pour ice cream mixture into the cups and freeze for 90 minute, when the mixture should be frozen enough for the sticks to stand on their own. Place back in the freezer overnight.
- Serve frozen and instruct your guests to simply peel away the paper cup to eat the ice cream pops.
*Note: The addition of alcohol in ice creams is usually to help keep the mixture soft when frozen.
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