The other thing I do when I ought to be grading – or cleaning the house or folding the laundry or a million other things– is cook. Since I am still working on a review of Banana Yoshimoto’s hauntingly beautiful Asleep, I thought I’d share the recipe that sidetracked me when I should have been reviewing today!
Col’s Summer Peach Ice Cream
4 cups light cream
1 cup sugar
1 can sweetened condensed milk
1 can evaporated milk
5 ripe peaches, peeled and pulsed a few times in the food processor)
2 teaspoons good vanilla
½ teaspoon salt
Scald cream with sugar to dissolve. Remove from heat and add the rest of the ingredients. Cool the mixture in an ice bath (or refrigerate overnight). Freeze according to instructions on your ice cream maker until the consistency is that of soft serve ice cream, then transfer to another container and freeze for at least an hour.
I’m serving this with blueberry compote tonight to some friends who are heading out of town on sabbatical this year!
*Image from electronic-ash.com
4 cups light cream
1 cup sugar
1 can sweetened condensed milk
1 can evaporated milk
5 ripe peaches, peeled and pulsed a few times in the food processor)
2 teaspoons good vanilla
½ teaspoon salt
Scald cream with sugar to dissolve. Remove from heat and add the rest of the ingredients. Cool the mixture in an ice bath (or refrigerate overnight). Freeze according to instructions on your ice cream maker until the consistency is that of soft serve ice cream, then transfer to another container and freeze for at least an hour.
I’m serving this with blueberry compote tonight to some friends who are heading out of town on sabbatical this year!
*Image from electronic-ash.com