MY CREAM RECIPES

Steps:

• Combine peaches and sugar, and let stand 1 hour.
• Process peach mixture in a food processor until smooth, stopping to scrape down sides.
• Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
• Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm.

Steps:

• Preheat oven to 325°. Butter and generously flour a 9-in. springform pan. Shake out excess flour and set aside.
• Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-in. rings. Set apples aside.
• In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.
• Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.
• Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.
• Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of crème fraîche if you like.