Notes from a Nester: Autumn Ice Cream
A blogumn by Debra Barlow
My Kitchen Obsession
I don’t know when it happened. Maybe it was the day the dial switched from 29 to 30 or maybe it was the moment when my dear husband slipped that band on my finger. But I suspect it’s been longer than that. Really, I suspect it’s been buried deep down under piles of clutter for most of my life. The awful truth is…I’m domestic. I am obsessed with all things house and home. I blame William-Sonoma. When their catalog comes in the mail I devour it like it was the latest issue of Us Weekly. And from this obsession comes one of my favorite things: the Kitchen-Aid ice cream maker attachment.
First, if you like to cook or bake or just like to have an enviable collection of kitchen appliances – stop now and go out and buy a Kitchen-Aid standing mixer. They are the greatest things and, let’s be honest, a kitchen status symbol if there ever was one. And while you’re out buying the mixer, go ahead and buy that ice cream maker attachment. If you like ice cream – and clearly, you have to like ice cream – this will be your new best friend. Gone are the days of those clunky old machines. This attachment is stored in the freezer and is ready to make a delicious quart of ice cream at a moment’s notice.
My parents are visiting this week and to demonstrate my new found frozen-dessert making expertise, I tried a Buttermilk Peach Ice Cream Recipe from Homesick Texan, one of my new favorite blogs. Being from Texas and, let’s face it, a little homesick, I have fond memories of this sweet peach treat. We had some last night and it was great. The cinnamon adds a nice flavor and the buttermilk gives it a good creaminess. I used fat free half and half instead of the cream. It messes with the consistency, but cuts down the fat considerably.
I know it’s practically fall, but keep the lazy days of summer alive – get your own ice cream maker attachment and treat yourself to a big bowl of homemade goodness. If you have a fantastic ice cream recipe of your own (or borrowed, we’re not picky), leave it in the comments.
Happy eating! Buttermilk Peach Ice Cream Recipe after the jump:
Recipe Courtesy of the Homesick Texan blog:
Buttermilk Peach Ice Cream
2 cups cream
1 cup buttermilk
2 pounds (about 6) whole peaches, peeled and sliced, or 2 cups peaches, frozen or canned
3/4 cups of sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 Tablespoons of lemon juice
1. Toss peeled and sliced peaches with sugar, lemon juice and cinnamon. Cover, refrigerate and let macerate at least for a couple of hours, preferably overnight or all day.
2. Puree 1 1/2 cups of the peaches (save the rest for mixing in after you make your ice cream), and then mix puree with cream, buttermilk and vanilla.
3. Freeze according to your ice-cream maker’s instructions.
Notes: To peel the peaches, I place them into a pot of boiling water for 30 seconds, and then transfer them to a bowl filled with ice water to halt the cooking. The skin should rub right off after blanching. If you use canned, you also might want to use less sugar if they were canned in syrup.