Let’s talk about ice cream.
Something about pregnancy brought out my inner ice cream monster. Maybe because I was on a break from alcohol (as a pregnant woman should be) but felt left out of the “treat yo’self” feeling.
While everyone around me was indulging everything from hearty beers to delicate cocktails, I was nursing a mostly tepid glass of water. You can sense my excitement after nine months.
So to quench my thirst with the rest and join in that sociable spirit, I had to have an indulgent treat myself. Pregnancy is tough enough without feeling like you can’t have fun with the rest of them!
And that treat, my friend, became ice cream.
We all scream for Ice Cream
When I tell you I was obsessed – that’s an understatement. During my last trimester especially, ice cream dates were a daily occurrence. Smooth, creamy, not too sweet…mmm. I think I have to go get a bowl to mull over while I finish this post…
Unfortunately for my postpartum diet (but fortunately for my blog) I have yet to give up that craving. Lucky you!
This week I had some gorgeous peaches from the farm and thought a peach ice cream would be divine.
Cook the peaches in a bubbling caramel of butter, light brown sugar and honey with a few sprigs of rosemary.
But let’s jazz it up.
Roasted Peaches and Honey
Start by caramelizing the peaches in some brown sugar and honey with a couple sprigs of rosemary and roast them in the oven to make a nice dark caramel. Cool and whiz it up in the food processor for a nice syrupy puree. (As my baby gets close to eating real foods, I can’t help but imagine giving this puree to my daughter in a few months! I think she’ll be a fan for sure!)Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Rosemary Vanilla Ice Cream
Then in our vanilla custard base, we’ll steep some more rosemary to add a bit of herby finesse to compliment the creamy essence of the base.
Steeping rosemary in the vanilla base overnight will ensure that herbacious flavor will be fully present.
Two Become One – Roasted Peach and Rosemary Ice Cream
Spin it up in the ice cream machine and as you pour it into your container, add a few dollops of the peach puree and swirllll. The sweetness of the peaches twirls around the creaminess of the vanilla while the rosemary dances in the background as a supporting role.Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
Roasted Peach and Rosemary Ice Cream
Yum! Don’t mind me as I make my way to the freezer…
- When caramelizing the peaches, just cover the bottom of your pan with sugar and honey. You don’t want a thick layer of caramel.
- The food processor could go rather quickly, so just pulse the peaches. You want the puree to be a bit chunky for texture.
- If you’ve never made an ice cream base, today is the day! To ensure your bowl doesn’t run away from you while tempering in the hot cream, place a wet towel under your bowl to keep it steady while you use one hand to whisk the eggs and one to pour in the cream.
- Since you’re steeping the rosemary in the base overnight, there’s no need to strain it out until tomorrow. Save yourself the time and the dirty strainer!
- You really want your base nice and chilly before you put it through the ice cream machine. Otherwise you won’t get it cold enough and your ice cream will be icy, not smooth. No bueno.
- Freeze the container you plan to put the ice cream in for an hour or two before you spin. This way, all the work you’ve put in to get it beautifully churned will not come undone when it melts in a warm dish.
Cheers!BALCI – Premium Ice Cream Containers (2 PACK – 1 Quart Each) Perfect Freezer Storage Tubs with Lids for Ice Cream, Sorbet and Gelato! (BLUE) Print
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