I’m already looking forward to the Peach Festival that comes around here every August. There are peaches as far as the eyes can see. Peach jam, peach cobbler, and peach ice cream all just waiting to come home with me… mmmm. So I was really excited for this weeks Tuesdays with Dorie recipe, Honey Peach Ice Cream. For one, it made the wait for the festival in August not seem so bad. For two, my ice cream maker hadn’t seen any action since last year’s Blueberry Sour Cream Ice Cream. It really needed to be used instead of the canister just taking up room in my freezer.
I picked up some peaches at the organic market, used regular honey in the bear jar, and 2% milk instead of whole. The full recipe calls for 3 egg yolks but I made a half batch. So instead of using 1.5 eggs yolks I just used 2. I added a little extra vanilla to it as well. You have to cook the custard mixture on the stove top first and then chill for a few hours before churning. Then you need to freeze for a few hours before you can enjoy. So make sure you plan a little bit ahead.
This ice cream is delicious. I loved this one, it’s right up there in my favorite Dorie recipes. I loved the smooth, creamy peach flavor. Next time, I think I would puree all of the peaches together instead of having a chunky ice cream – just a personal preference. I will make this again without a doubt, we couldn’t stay out of it and it was gone in no time. I’m really lucky I even got a few halfway in focus pictures to post of this ice cream. I thought I was going to have to make another batch just so I could get some more photos!
Making your own ice cream is really the better way to go over buying it. You know exactly what’s in it, there’s no weird ingredients and you can customize however you want. You don’t even really need an ice cream maker either so don’t fear if you don’t own one. One of the girls over on the TWD P&Q posted a link to David Lebovitz’s technique – check out his article How To Make Ice Cream Without a Machine.
Thanks to Tommi of Brown Interior for choosing Honey Peach Ice Cream for this week’s Tuesdays with Dorie. Check out Tommi’s blog here to view the recipe. Next week, Andrea of Andrea In The Kitchen selected Coconut-Roasted Pineapple Dacquoise on pages 293-295 of Dorie Greenspan’s Baking: From my home to yours. See you next Tuesday!
I have to admit when I first looked at the recipe for this week’s Tuesdays with Dorie pick, Chocolate-Banded Ice Cream Torte, I was kind of concerned because there was a lot of waiting going on. Usually, I’m totally not into making desserts that have multi steps or wait times in between each step for chilling, resting, what have you. Yes, I know that “good things come to those who wait” but I can get quite an impatient streak sometimes. I also wondered how I was going to be able to fit this one in with my schedule getting crazier lately. Massive overtime pushes at work are in full swing and just my day to day life is filling up with more and more to get done. Whenever I do actually have a minute to myself now, there’s this general laziness that washes over me and keeps me glued to the couch. Good times. But I couldn’t let any of that or a few little 30 minute chilling periods get in the way of me making the torte that Amy of Food, Family, and Fun chose for all 250 TWDers to try this week. I had to see how it turned out.
I used a 9 inch springform pan and got scared it was way too big while I was putting the torte together. It didn’t seem like it would have any height at all or my layers would be invisible or something. Well, I was right because the torte came out pretty thin, to my dismay, but at least you could still differentiate the layers. It didn’t turn out as picture perfect as Dorie’s, in some places there was kind of a psychedelic wave to the center chocolate layer. Far out, man.
I stuck to the recipe as written and used raspberries mixed with Breyer’s Vanilla Bean ice cream. Making the ganache was my favorite part. It’s kind of funny to me that I like making things like ganaches and pastry cream so much now. I think it probably has something to do with all the whisking.
Anyway, this recipe definitely wins the “destroyed my kitchen” award. I had eggs, chocolate, and raspberry ice cream all over every counter and the floor… and a sink full of dishes.
I liked this. It was good for what it was… 5 layers made up of chocolate and ice cream. The torte would be great with so many different ice cream flavors and you could dress this up or down depending on who you were making it for. This is a super easy recipe, it’s not hard to do at all. My advice would be to use the right sized pan, allow yourself plenty of time and stick to the minimum freezing suggestions. Actually, freezing the torte a little longer in between each step would maybe be a good idea. It melts pretty fast after cutting, as you can see in my pics, so keep that in mind and serve immediately.
For next Tuesday, Stefany of Proceed with Caution has chosen Chunky Peanut Butter and Oatmeal Chocolate Chipsters.
I have been wanting an ice cream maker for a while. So this week’s Tuesdays with Dorie selection of Blueberry Sour Cream Ice Cream chosen by Dolores of Chronicles in Culinary Curiosity was a perfect excuse for me to get one. I picked up an electric ice cream maker at Target for $30. It wasn’t quite the one I’ve had my eye on but hopefully it will last a while.
I cut the recipe into thirds and used frozen blueberries. Before it was frozen, the mixture tasted very heavy on the sour cream to me. I tried adding a little bit more sugar to balance it out. After it was frozen though, the sour cream flavor was more mellow which was a very good thing. If it hadn’t been, this would’ve been the first Dorie recipe I wasn’t crazy about. But in the end, it tasted very good and my new ice cream maker worked great.
Short post this week… Make sure you stop by Chronicles in Culinary Curiosity to check out the recipe and see Dolores’s Blueberry Sour Cream Ice Cream. Then go on over to Tuesdays with Dorie to see over 200 others.
Another picture… this time the ice cream is more melty.
Blueberry Sour Cream Ice Cream (page 434 of Dorie Greenspan’s Baking: From My Home to Yours).