![]() ![]() Grilling these peaches takes the sweetness and turns the flavor profile to caramel. The Peach Truck in Nashville is the best source out there, and I’ve never had as sweet, dense, and red of a peach in my life. The most important element of this ice cream, is, of course, the peaches, and we pulled out all of the stops for this one. It’s the goods, the glory, and the guarantee of a sweet downturn into fall, only a few months away.Īnd this recipe, my friends, is outrageously, fabulously, delicious. It’s the pay-off, the end celebration to a waiting for the perfect peach moment in July. It’s family memories, friends around a huge wooden table while humid light pierced through the slits of a screened in porch, or making it on my own, twinging my toes with delight as my husband took his first bite. Or, served soft-serve, like my mom always made it, after the hours of piercing, crushing ice-rock noise in the ice cream maker stilled, and her sweet fruit cream was ready. It matters because it is the epitome of the Fourth of July and of summer: ripe, sweet peaches blended into cold cream, glorious cream, that’s churned and frozen in a freezer, smoky air blasting out as you open the door in the summer heat. I’d like to begin this post with an essay entitled, “Why Peach Ice Cream Matters.” Here I will prove the point that a summer without peach ice cream is like a beach trip without watermelon juice running down your chin, sand in your towel, and Celine Dion blaring from the speakers of a hot, sticky golf cart. ![]()
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