Whenever nothing else in the world makes sense, one thing in life that remains constant is food. No matter what your day may bring, what challenges lies ahead; we can always find balance in the kitchen. Nothing is more reassuring than a morning cup of coffee, constantly stirring a pot of risotto will always be relaxing, and eating vegetables straight off the plant will always be energizing and empowering, giving us the strength to make it through another day.
In the kitchen, the combination of community and food comes together in a beautiful way. It’s a place where you share your life, your challenges and your successes. It’s a place of peace. We never know what tomorrow will hold, but I know I will be holding a cup of chicory coffee wrapped comfortably in both hands and tremendous faith in my heart to make it through whatever comes my way. For that I am sure of.
Another thing I’m sure of is the combination of fresh peaches, tart lemons and floral honey… and creamy ice cream. I am very sure of ice cream.
Recipe: Honey-Roasted Peach Buttermilk Ice Cream
Makes 1 Quart
Note: Notice this recipe calls for no actual buttermilk. The combination of peaches roasting in the lemon juice and adding those lemon-soaked peaches to the ice cream base while it’s churning creates wonderfully tangy buttermilk (which also cuts the sweetness of the ice cream.)
For Roasted Peaches:
1 ½ pounds (or 4 large) unpeeled, pitted, halved peaches
2 tablespoons of local honey
Juice of ½ a lemon
Preheat oven to 400 degrees.
Toss all of the ingredients in a bowl making sure to coat the peaches in honey and lemon juice. Place the peach halves cut side up on a roasting pan fitted with parchment paper. Roast peaches for 20-30 minutes until the peaches slightly char.
Cut peaches into chunks and set aside.
For Ice Cream:
2 cups of heavy cream
6 egg yolks
½ cup of sugar
Roasted peaches (recipe above)
1 tablespoon of honey
In a mixer fitted with a whisk attachment, whisk the egg yolks and sugar until the mixture is pale yellow and thick.
Meanwhile, in a small saucepan allow the heavy cream to heat just until it simmers. Add the hot cream in a steady stream to the egg mixture, whisking constantly.
Over a double boiler, heat the ice cream base just until it is thick enough to coat the back of a spoon (about 8 minutes.) Once the entire mixture has thickened, cover and place in the fridge until chilled.
Using an ice cream maker, add the chilled ice cream base to the ice cream machine. Once the mixture has thickened, add the roasted peaches 1 tablespoon at a time and 1 tablespoon of honey. Once the machine has finished, scoop the ice cream into a freezer proof container and freeze for at least 2 hours. Enjoy!