Whenever nothing else in the world makes sense, one thing in life that remains constant is food. No matter what your day may bring, what challenges lies ahead; we can always find balance in the kitchen. Nothing is more reassuring than a morning cup of coffee, constantly stirring a pot of risotto will always be relaxing, and eating vegetables straight off the plant will always be energizing and empowering, giving us the strength to make it through another day.
In the kitchen, the combination of community and food comes together in a beautiful way. It’s a place where you share your life, your challenges and your successes. It’s a place of peace. We never know what tomorrow will hold, but I know I will be holding a cup of chicory coffee wrapped comfortably in both hands and tremendous faith in my heart to make it through whatever comes my way. For that I am sure of.
Another thing I’m sure of is the combination of fresh peaches, tart lemons and floral honey… and creamy ice cream. I am very sure of ice cream.
Recipe: Honey-Roasted Peach Buttermilk Ice Cream
Makes 1 Quart
Note: Notice this recipe calls for no actual buttermilk. The combination of peaches roasting in the lemon juice and adding those lemon-soaked peaches to the ice cream base while it’s churning creates wonderfully tangy buttermilk (which also cuts the sweetness of the ice cream.)
For Roasted Peaches:
1 ½ pounds (or 4 large) unpeeled, pitted, halved peaches
2 tablespoons of local honey
Juice of ½ a lemon
Preheat oven to 400 degrees.
Toss all of the ingredients in a bowl making sure to coat the peaches in honey and lemon juice. Place the peach halves cut side up on a roasting pan fitted with parchment paper. Roast peaches for 20-30 minutes until the peaches slightly char.
Cut peaches into chunks and set aside.
- 2 tablespoons of local honey
- 2 cups of heavy cream
- 6 egg yolks
- ½ cup of sugar
- 1 tablespoon of honey