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