Who here watches "The Colbert Report"? Who's been to South Carolina? If you answered "me" to either one (or both) of these questions, then you know what I'm talking about with the title of this post. Everywhere you look, on every roadside, you see hand-painted signs advertising peaches and fireworks.
This summer, I went to South Carolina on a truly wonderful vacation. I spent four perfect days on Kiawah Island with some of my dearest friends. We relaxed on the beach, had an amazing meal at Anson in Old Town Charleston, and stayed up until 4 a.m. drinking, playing Trivial Pursuit, debating politics and laughing so hard we cried. We also went to some fantastic farmer's markets. Check out these beautiful peaches:
So in honor of my amazing trip, my incredible friends, and Charleston, the city I completely and totally fell head-over-heels in love with, I present to you Peaches and Fireworks Ice Cream.
Honey-Peach Ice Cream
adapted from The Complete Cooking Light Cookbook
*Note: If you are using the ice cream maker attachment for your KA mixer, you may wish to halve this recipe. I had A LOT of leftover ice cream base.
To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.
Ingredients:
5 c. 1% milk, divided
4 large egg yolks
4 c. mashed, peeled, ripe peaches (about 8 medium peaches)
2 TBSP fresh lemon juice
2 TBSP pure vanilla extract
21 oz. fat-free condensed sweetened milk (1.5 standard-sized cans)
1/2 c. fruity honey, such as blackberry or orange blossom
Directions:
1. Combine 2 1/2 c. milk, egg yolks, and honey in a large, heavy saucepan. Stir well with a whisk. Heat to 180 degrees or until thick (about 10 minutes) making sure to stir constantly with a whisk. Do not let boil.
2. Combine egg yolk mixture, remaining 1% milk, peaches, lemon juice, vanilla and sweetened condensed milk in a large bowl. Stir until well blended. Cover and chill completely in the refrigerator, approximately four hours.
3. Pour mixture into freezer can of ice cream maker and freeze according to manufacturer's directions.
4. Spoon the ice cream into a large freezer-safe container. Cover and freeze until solid, about two hours.
This summer, I went to South Carolina on a truly wonderful vacation. I spent four perfect days on Kiawah Island with some of my dearest friends. We relaxed on the beach, had an amazing meal at Anson in Old Town Charleston, and stayed up until 4 a.m. drinking, playing Trivial Pursuit, debating politics and laughing so hard we cried. We also went to some fantastic farmer's markets. Check out these beautiful peaches:
So in honor of my amazing trip, my incredible friends, and Charleston, the city I completely and totally fell head-over-heels in love with, I present to you Peaches and Fireworks Ice Cream.
Honey-Peach Ice Cream
adapted from The Complete Cooking Light Cookbook
*Note: If you are using the ice cream maker attachment for your KA mixer, you may wish to halve this recipe. I had A LOT of leftover ice cream base.
To peel peaches, cut a shallow X on the blossom end of each one, then immerse in a pot of boiling water for about 30 seconds. Using a slotted spoon, transfer to a work surface. When cool enough to handle, slip off the skins with your fingertips or a small, sharp knife.
Ingredients:
5 c. 1% milk, divided
4 large egg yolks
4 c. mashed, peeled, ripe peaches (about 8 medium peaches)
2 TBSP fresh lemon juice
2 TBSP pure vanilla extract
21 oz. fat-free condensed sweetened milk (1.5 standard-sized cans)
1/2 c. fruity honey, such as blackberry or orange blossom
Directions:
1. Combine 2 1/2 c. milk, egg yolks, and honey in a large, heavy saucepan. Stir well with a whisk. Heat to 180 degrees or until thick (about 10 minutes) making sure to stir constantly with a whisk. Do not let boil.
2. Combine egg yolk mixture, remaining 1% milk, peaches, lemon juice, vanilla and sweetened condensed milk in a large bowl. Stir until well blended. Cover and chill completely in the refrigerator, approximately four hours.
3. Pour mixture into freezer can of ice cream maker and freeze according to manufacturer's directions.
4. Spoon the ice cream into a large freezer-safe container. Cover and freeze until solid, about two hours.