HONEY ROASTED PEACH BUTTERMILK ICE CREAM

Honey-Roasted Peach Ice Cream

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.

Honey-Roasted Peach 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!

 

 

 

Peach Ice Cream

Summer is a beloved time in the south. Yes, the heat can cause dogs to go crazy, turn plastic neon pools into a backyard oasis, and shatter windshields. But still, there is something beautiful about the season. One of those special entities comes in the form of a perfectly ripe, juicy peach. The floral smell mingling with honey is tantalizing and slightly addictive. One of my summer infatuations comes in the form of a creamy ice cream with fleshy pieces of peaches poking through. There is a small produce stand right on the side of the road in Clanton, Alabama where the peach ice cream is downright mesmerizing. As you walk up to the stand, the smell of peanuts roasting fills the air, tomatoes the size of my face stare at me, but alas, it is inside, where my heart is truly fulfilled (and its where the air conditioning is, but that’s for more practical reasons). There is a case of homemade ice creams: strawberry, vanilla, chocolate. But only one can make me go weak at the knees: fresh peach. I grab my cone of peach goodness and wave it around like a scepter. The peanut eaters and the tomato pickers may be angry with me gesticulating around my torch of happiness, but I don’t care! I am content, happy and in love with my Southern summer.

Recipe: Makes 1 Quart: Adapted from The Blackberry Farm Cookbook

2 cups of heavy cream

1 vanilla bean, split and scrape the seeds out with the tip of a knife

6 large egg yolks

¾ cup plus 2 tablespoons of sugar

2 peaches, skinned and chopped finely

Pour the cream in a saucepan and add the vanilla bean to the cream. Bring mixture to a simmer over medium-high heat. Remove from heat and let steep while preparing the rest of the ingredients. In a bowl fitted with a whisk attachment, whisk the yolks and ¾ cup of sugar together until the mixture is pale and thick. Take your time on this step; it does take a few minutes. With the mixer still beating away, slowly, slowly pour the warm cream in the bowl in a steady stream. Place the bowl over a pot of simmering water and continue stirring until the mixture is thick enough to coat the back of a spoon. Remove from heat and refrigerate until chilled.

Place the peaches in a bowl with the remaining 2 tablespoons of sugar. Let sit for about 5-10 minutes.

Process the base in an ice cream maker according to the manufacturer’s instructions. When the cream is almost done (it will start to thicken up quite a bit), add the peaches to the mixture. Once the machine is finished with the ice cream, place into a container and freeze until ready to eat.