Today is one of the few Saturdays we will have at home this summer. We both have a bit of weekend work travel coming up as well as weddings, vacation, and 4th of July plans. So this morning we brought Willa Claire into bed with us after she woke up early and began teaching her about sleeping in on Saturdays. Then we all got up, Mr. L made his signature bagel sandwiches, and I started slicing peaches for this ice cream. I am making a different ice cream flavor each Saturday in June. This is the third one; you can find my recipe for tangy Buttermilk Ice Cream here and Salted Nutella Ice Cream here.
Two things inspired me to make peach ice cream: First, I had a bowl of peaches from Mr. L’s recent trip to Charlottesville that smelled so fragrant and sweet. Secondly, a friend recently told be about how they were in the doctor’s office where they flipped through an issue of Better Homes and Gardens in the waiting room. They were surprised to find a story I wrote when I worked there: 50 Ways to Eat a Peach. When I wrote that story I was dating Mr. L and he helped me brainstorm ideas. Some of his ideas—namely a tabbouleh salad with peaches—even made it into the story. One day we can show the story to Willa Claire and tell her about how we had just met when we came up with those ideas together. We will also have to show her this snippet of one Saturday in our life in the treehouse (aka our fifth floor apartment). Most days are a mixed bag, but like peaches, when you come across a perfectly sweet one all you can do is savor it.
Honey Roasted Peach Ice Cream
You can skip the roasting step if you prefer, but it adds a richer honey taste to the peaches and the ice cream.
5 medium peaches, peeled, pitted, and sliced about 1/4 – 1/2-inch thick
3 Tbsp. honey
1/4 cup sugar
1 1/2 cups heavy cream
3/4 cup milk
1/2 tsp vanilla
pinch of salt
To roast the peaches, preheat oven to 425°F. Line a baking sheet with parchment paper. Evenly arrange the peach slices on the parchment paper and drizzle with 1 Tbsp. of honey. Roast in the preheated oven for 10 minutes. Scrape the peaches and any caramelized bits from the pan into a large bowl. Chop up using a wooden a spatula, potato masher, or immersion blender until finely chopped. Add the remaining sugar and honey. Refrigerate for 10 or up to two hours. Add the cream, milk, vanilla and salt and stir until well-combined. Freeze in a 1 1/2 quart ice cream maker until the consistency of soft serve ice cream, about 15 to 20 minutes. Transfer to a freezer container and freeze until firm, at least an hour. After freezing several hours, it will be very firm and need to sit at room temperature for 10 minutes or so to soften slightly before scooping.