I have been away from Food on Fifth for a while. I have missed it. Life just gets in the way and there is not much you can do about it…especially if a food blog such as Food on Fifth is a labor of love and not work.
This summer has been very hot and dry and busy in my world of food styling. More so than ever. I have worked, and am working, on quite a few cookbook projects, as well as various other editorial magazine shoots and with my commercial clients. Blogging has not been easy, but I am trying to get back to it as it is one of my relaxing pleasures. It is a solitary endeavour and I enjoy that. The kitchen is my haven to be alone and play with food and try to make yummy things to share.
I cannot say much about the cookbooks in particular, but I just finished styling a peach cookbook and with peaches on the brain I thought an easy, no frills, no churn peach ice cream would be a delicious and cooling thing to share. So it is….with a bit of ginger and buttermilk to cut the sweetness. Give it a try. It will cool you down I promise! It is as easy as this.
Very scoopable and so cooling on this 90+ degree day.
I picked these little peaches from two trees in my neighborhood. You can’t get more local than that.
Peeled, pitted and pureed, mixed with heavy cream, whole milk and buttermilk, just a bit of refrigerated ginger paste, sugar and salt.
Frozen in an 8 x 4 inch loaf pan….stirred to mix the frozen part with the not frozen part a couple of times…that’s all you have to do. Easier than a trip to the grocery!
Ginger-Peach No-Churn Ice Cream
Ingredients:
- 1 cup pureed fresh peaches – peeled, pitted
- 2 tablespoon ginger paste, the refrigerated kind in a tube
- 1 cup sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 1/2 teaspoon salt
Directions:
- Whisk together the peach puree, ginger paste and sugar until the sugar begins to melt.
- Whisk together in another bowl the cream, milk and butter milk and salt.
- Whisk pureed peach mixture into the cream mixture until well blended.
- Pour into a metal 8 x 4 inch or 9 x 5 inch loaf pan. Cover pan with aluminum foil. Freeze for 2 hours.
- Remove pan from freezer and using a fork, stir frozen mixture around the edges of the pan and from the bottom into the center. Repeat process in another 1.5 hours, smoothing out the mixture using a spoon. Freeze another 2 hours or until ready to serve. You can freeze overnight as well.
- Scoop and serve. This ice cream stays nice and scoopable for days if it lasts that long.
Teresa Blackburn www.teresablackburnfoodstyling.com
Ooooh this looks delicious Teresa! How lucky for you to get fresh picked peaches. Will have to try making this!
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Thanks Johanne, this is one easy recipe that I learned about while on a photo shoot and I brought the idea home with me…I just want to make it all the time…tweaking as I go. Hope you are well and having a good summer. Stay cool. T
Yummy, not fair to make it when i am not home
I agree…but James Duncan’s tree was full and he shared…so what could I do? Peaches wait for no man! xxox
That looks delicious! I was the lucky recipient of the lemon version you made and it was to die for.
I am obsessed with this recipe…you can pretty much make it with any fruit, etc…Adding the buttermilk to this version made it not so cloyingly sweet and buttery..just right. So happy you loved the lemon version. That was for a Parade shoot. I like the peach even better and will make some more to bring to you guys. I have to take this batch to James Duncan as the peaches were from his tree! Thanks for stopping by. xxox
Hi Teresa, I really enjoyed this post! I would like to think I will make this but… I just enjoy the story and your beautiful photos. Glad you’re so busy! xoxo
Hi Sara, so great to hear from you. I loved seeing your article/photos in the NYTimes Travel section yesterday. Always a pleasure to know what you are up to.
It is hotter than hades here in Nashville and if it’s much hotter in New Orleans I cannot imagine. I’ve been staying inside and conjuring up recipes to blog on with the AC cranked down.
Thanks for stopping by. I swear this is just the easiest thing ever to make…Think of you often. T xxox
Beautiful presentation in your photos. I am now dying to make this. Looks delish!
Thank you Vivian for stopping by. Do make this..you will be hooked like I am. Now I’m thinking what else can I use to make the easiest ice cream ever?
We’ve been having an unusual hot and humid summer as well and I’d sure love to cool off with this ginger peach ice-cream! It looks quite yummy and I love that it’s no churn! Glad to see you back and sharing your delicious recipes Teresa!
Thanks much Marisa. Stay cool.
Delicious combination of flavours!
Great discovery ! easy way to make an icecream
I saw so many recipes of icecream but i liked your recipes . I will try to make all icecreams & choclate with your method Thanks for a nice idea.
Yummy ice cream! Ginger in ice cream very interesting… I’ll save this recipe for future reference. Thanks for sharing!
It is just delicious and let me know how your mix turns out once you make it. Such an easy answer to dessert.
It looks delicious and very interesting (Ginger??). Newbie on following recipes. I tried Oreo Ice Cream 🙂
Thanks so much for stopping by and your Oreo version of the ice cream sounds dreamy! Best to you. T
I don’t have any ginger paste on hand! 🙁 Have you made it without and if so, is there a noticeable taste difference?