I would like to start by thanking everyone for the well wishes, prayers and happy thoughts! It has been a hard few days but all your wonderful comments wishing me a quick recovery are so appreciated.
One advantage to my mobility setback was the chance to catch up on a lot of blog visiting and working through my DVR. I had quite a few shows to catch up on before the new season starts. My knee is much better, still a bit swollen but I can hobble along.
In other news, I am sure you have all been hearing about the Colorado floods. It is incredibly sad to see some of my beloved mountain towns destroyed by the wrath of Mother Nature. The little towns of Lyons and Estes Park that we love to visit regularly, and walk their main streets and poke about in the stores, are under water. It is heart breaking to see the destruction. My most beloved Rocky Mountain National Park is closed to visitors right now. For us, the way to get to Rocky Mountain National park is through the towns of Lyons and Estes Park. The roads to and from these towns are washed away.
Never would I have imagined that I would see hurricane type rain and flooding in landlocked Colorado. I have been in a hurricane (IKE 2008) and the rain I experienced there is what I saw here the last 2 days. We were fortunate that we not affected by the flood or were at any risk of high water. There was a lot of rain and standing water, but our house is safe and so are we. I wish I could say the same about my friend who lives in Boulder who woke up to water in her basement. Thankfully, it stayed in the basement and didn’t rise any higher but it has been hard work for her to keep it pumped out and on top of it.
My children happened to have rain days and were home for two days. It was nice to not have to bare the storm to get them from school and since my knee was also feeling a little better, I decided to break into my box of peaches.
Ever since the rain started, it has been chilly and overcast here, a perfect time to make ice cream 🙂 Honestly, I just had to make ice cream. My ice cream bowls have been in my freezer the minute summer reared its head, but nothing has emerged. I simply had to make at least one ice cream before autumn rolls around; feels like it’s almost here.
Peach seemed like a good flavour since I have peaches, lots of peaches and so I give you, Peach Ice Cream with Salted Caramel Sauce. The thing is, this ice cream took 5 peaches, I haven’t even made a dent in my box 🙁
The salted caramel sauce is optional. My husband loves caramel sauce so I made the sauce for him to drizzle on top. Peach is a delicate flavour so if you want to taste the peach ice cream, you can omit the caramel sauce or just go easy on it. He said he liked it both ways, with and without the sauce.
Serving size: 10
- PEACH ICE CREAM
- 1½ cups/355mL organic whole/full fat milk
- 1½ cups/355mL organic heavy cream/double cream
- ¾ cup organic cane sugar
- 5 large organic egg yolks
- 2 teaspoons vanilla extract
- 5 medium sized ripe peaches, peeled, pitted and chopped
- ¼ cup organic cane sugar
- SALTED CARAMEL SAUCE
- 1 cup organic cane sugar
- ¼ cup water
- ½ cup heavy/double cream
- ½ teaspoon sea salt, I used Pink Himalayan
- In a medium saucepan, add the milk and cream and gently bring up to almost boiling.
- In a large bowl, add the egg yolks and sugar and beat together to mix.
- Once the milk comes up to a boil, add it slowly to the bowl with the egg yolks and sugar mixing well as you drizzle the milk in.
- Do not add to quickly or you will have scrambled eggs.
- Once the milk is added and incorporated with the egg yolks, add the mixture back into the saucepan.
- On medium low heat, heat the custard until thick and coats a spoon.
- Stir continuously and do not let it boil.
- Once thickened pour through a fine sieve into a bowl and chill until cool before pouring into ice cream maker.
- While the custard is chilling, make the peach puree that will be added into the custard.
- Place the chopped peaches into a food processor and pulse until almost a puree.
- Add the peach puree and the sugar to a small saucepan and heat on medium heat until thick and jammy.
- This will take about 15-20 minutes. You want about a cup or so of cooked peach puree.
- Let the peach puree cool.
- Once the custard is chilled and the peach puree is cool, combine the two together to make a peach custard base for the ice cream.
- Pour the peach custard into the bowl of a chilled ice cream maker and follow the instructions for your ice cream maker.
- It will take about 20 minutes for the ice cream to churn and then scoop out into a storage container to freeze the ice cream until serving time.
- SALTED CARAMEL SAUCE
- In a small sauce pan, add the sugar and water and heat on medium.
- Let the sugar melt and allow it to turn an amber colour.
- This will take some time, about 10-15 minutes.
- Watch carefully as the sugar can go from amber to burnt in seconds.
- Heat the cream in a small pitcher in the microwave and add the sea salt.
- Once the sugar turns a golden amber colour, add the cream carefully, it will splutter.
- Mix off heat until all the sugar is melted and he cream is incorporated.
- Pour into a heat proof jar and allow to cool.
- Pour on ice cream before serving if desired.
Hope you are all having a great weekend! We are just hoping to stay dry.