Recipe: Peach Ice Cream

I know that summer is officially over, but I needed to make one more recipe with the summer ingredient I have on hand: peaches. What you'll read below is my second attempt at making peach ice cream. The first attempt ended up way too vanilla, not enough peach, and definitely over churned. But this second try, it's damn good. 

French-style ice cream can seem mildly intimidating. Your trying not to burn cream, get a perfect custard consistency, and it takes a lot of cooling. But I promise, this ice cream is the creamiest I've ever made at home. Definitely worth the extra work and not as intimidating as you would think!

Let's hold on to summer for just a few more hours and make this peach ice cream, okay? Do yourself a favor. 

French-Style Peach Ice Cream

Yields 6-8 servings

1 cup 1% or 2% milk
1 cup heavy cream
3 large egg yolks
3 peaches, peeled and roughly chopped
1 peach, peels and chopped small
2 tablespoons sugar

The technique for making this French-style base is from the Sweet Cream and Sugar Cones cookbook. I highly recommend this book for anyone interested in making ice cream. The techniques mapped out in this box are incredibly detailed and helpful (pictures!).

Make your ice cream base: In a medium-sized bowl, whisk egg yolks and half of the sugar until just combined. Set aside. Fill a large bowl with water and ice. Also set aside.

In a medium saucepan, stir together milk, heavy cream, and the remaining sugar. Heat the mixture over medium-high heat, stirring occasionally. Bring the mixture to the brink of a simmer with small bubbles beginning to form along the edge of the pan. Turn the heat to medium and ladle about 1/2 cup of the hot cream mixture into the bowl with the eggs, whisking constantly. This will temper the eggs and keep them from scrambling. Repeat with another 1/2 cup ladle of hot cream.

Using a rubber spatula, stir the saucepan while you pour the egg mixture in. With the heat on medium, continue to cook on medium while stirring constantly until the mixture changes to a slightly thicker consistency. Once you feel a little more resistance as you stir, test the readiness by removing your spoon/spatula from the saucepan and running your finger across it. If the path created by your finger holds for a second or two, it's ready.

Remove from heat and pour into a plastic container or measuring cup through a fine mesh strainer. Place into the ice bath, stirring often with a clean spoon, until cool. Remove from the ice bath, cover with plastic wrap pressed against the custard, and refrigerate for a minimum of 2 hours. 

Make peach puree: In a blender, blend together the 3 roughly chopped peaches and sugar until smooth. 

Make your ice cream: Pour peach puree into the custard and mix together. Pour mixture into ice cream machine and follow manufacturer's instructions. Once ice cream has mixed, quickly mix in chopped peach pieces with a spatula. Pour ice cream into a loaf pan. Place a piece of plastic wrap over the pan, pressing it lightly into the pan so it touches the top of the ice cream. Place in the freezer to set for 2 hours (or overnight). Once frozen, scoop into a bowl or ice cream cone.

1 Comment

Cocktail: Watermelon Mojito

I'm holding on the fleeting end of summer with both hands right about now. While everyone else is dreaming of sweater weather and muled cider, I'm over here buying up all the summer flowers and product I can find. It's been a busy summer (as you probably have realized by my lack of blogging) filled with road trips and beach days and a lot of rosé sipping. And as much as I can live without the horrible humidity we've had this summer in Philadelphia, I'm my happiest when it's warm and sunny. 

So in celebration of summer were whipping up the perfect summer cocktail: Watermelon Mojito. Muddled mint, fresh-squeezed lime juice and pureed watermelon shaken together with rum and a lot of ice. Essential for lazy summer days. 

Watermelon Mojito

Makes 1 cocktail

1 large handful fresh mint
1 oz lime juice
4 oz watermelon puree**
2 oz white rum
ice
lime wheel and sprig of mint for garnish (optional)

In a cocktail shaker, add large handful of fresh mint and muddle. Add in ice, lime juice, watermelon puree, and rum and shake thoroughly. Strain the cocktail over a tall glass filled with ice. Garnish with a lime wheel and a sprigs of mint. Cheers!

**To make watermelon puree, place pieces of watermelon into a blender or food processor. Blend until smooth and no larger pieces appear. At this point you can strain your watermelon puree if you prefer, but I never do. Store in the refrigerator. 

Comment

Recipe: Peach Raspberry Bars

I'm currently writing this blog post while D E E P in an Unsolved Mysteries black hole. It's been about 4 days since I've watched anything else and I've binged through a whole season—30 something episodes—which feels pretty embarrassing when I write it here. But I'm learning about Roswell aliens and someone named "Pappy" Henderson and last night I had a dream narrated by Robert Stack so everything is a-ok...

(If you want to go down the Unsolved Mysteries hole, every episode is on Amazon Prime)

Also while I'm writing this, I'm eating the only one of these bars that made it through a tragic kitchen accident. The whole pan was knocked on the kitchen floor, shattering the pyrex pan they were in into tiny pieces that covered the bars. One made it out unscathed, which I'm not sharing with anyone. <3

Peach Raspberry Bars

Makes 12 bars

Crust:
3/4 cup flour
1/2 cup brown sugar
1 cup oats
heaping 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 teaspoon cinnamon

Filling:
3 peaches
1/2-3/4 cup raspberries
1 teaspoon cornstarch
1/2 lemon
1 tablespoon sugar

Topping:
1/2 cup + 2 tablespoon flour
1/2 cup oats
1/4 cup brown sugar
1/4 teaspoon cinnamon
sprinkle of salt
3 tablespoon butter, melted

Prepare a 8x8 baking pan by spraying with a light layer of cooking spray and lining with a parchment paper so two sides hang over for easy removal. Preheat oven to 375 degrees.

Make your crust: In a large mixing bowl, mix together oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Spread into an even layer in the prepared baking sheet. 

To make your filling, thinly slice peaches and place on top of crust in a single layer. Fill in between the peach slices with raspberries cut in half. Once you've created one layer, sprinkle with corn starch, juice from the lemon, and 1/2 tablespoon of sugar. Add another layer of peaches and raspberries and then sprinkle with remaining 1/2 tablespoon of sugar.

Topping: In the same mixing bowl you made the crust in, add oats, flour, brown sugar, cinnamon, and salt with a wooden spoon. Add in melted butter and mix until combined and clumpy. Using your hands, sprinkle lumps of the topping onto the peaches/raspberries. You should be able to see the peaches through the top.

Bake for 30-40 minutes, or until the top is golden brown and the fruit is cooked through. Cool completely before cutting into squares. These bars are on the softer side, so store them in the refrigerator.

Comment

Cocktail: the Paloma

I'm feeling regardful that I didn't make a summer bucket list this time around because this summer has felt action packed and we're only half way through. It has been simultaneously moving very slowly and flying by, and a good mix of relaxation and being busy, busy, busy. We've had friends in town to show our city to, some beach days, happy hours and board game nights. We made a fire in our chimenea, cooked a lot of meals (thanks to Hello Fresh), and I've had pool days and shopping days, and found some new favorite restaurants. We got our new sofa delivered and have more friends coming and more small vacations planned. I know I say this every year, but this could possible be one of my favorite summers to date.

When I think about my favorite summer cocktail, it's the paloma. I'm not much of a tequila drinker, but palomas and margaritas are a favorite of mine. I'm all about grapefruit cocktails, so just add tequila and a little salt and I'm fully on board. Plus, this cocktail is incredibly easy.

Paloma Cocktail

Makes one cocktail

4 oz grapefruit juice
2 oz tequila
1/4 of a lime
1/2 teaspoon sugar
splash of grapefruit seltzer or club soda
coarse salt, optional
lime wheel, optional
grapefruit slice, optional

In a short or highball glass, wet the rim of the glass with a lime or grapefruit slice. Spread coarse salt out onto a small dish and dip the rim of the glass into the salt, covering the rim of the glass.

Add ice to the glass. Add grapefruit juice, tequila, and sugar into a glass and give a stir to dissolve the sugar. Squeeze a 1/4 of a lime into the glass and stir again. Top with grapefruit seltzer or club soda, a lime wheel and a grapefruit slice. Cheers!

Comment

Recipe: Berry Smoothie Bowl

For a while now, smoothie bowls were something I never thought much of. I loved looking at photos of them on the internet, but actually making one seemed unnecessary to me. It's just like eating a lumpy smoothie with a spoon. 

But while spending the day at the beach, I saw a ton of people sitting on the beach eating these gorgeous looking pink bowls filled with fruit. After hunting down where they were from, and also what they were (pitaya bowls!), I knew I needed one (and then maybe another one for the trip home...). I was hooked. It's like smoothie soft serve and I haven't stopped eating these at home.

I do have to give credit to my friend, Chelsea, for teaching me how to properly freeze a banana. Pro tip: don't freeze it with the peel on. 

Berry Smoothie Bowl

Makes one very large bowl

Smoothie Bowl
1 banana
1 1/2 cup frozen mixed berries
1/2 cup water
1/4 cup plain or vanilla yogurt

Toppings
1/2 cup granola
3 strawberries, sliced
1/4 cup blueberries
1/4 cup raspberries
3 tablespoons of toasted coconut

Peel the banana and place in a bowl in the freeze for a minimum of an hour.

Once semi-frozen, blend the banana together with frozen berries, yogurt, and water. Once fully blended, spoon into a large bowl and top with any toppings of your choice. I went with toasted coconut, blueberries, raspberry, strawberries, and granola. Eat immediately.

Comment