If you ever met me, then you’d probably notice that most days I am kind of a stress-case. “Calm” has never been used to describe this gal. Now, I am pretty happy person, so even when I am not stressing over something I can be found talking a mile-a-minute in my normal high-strung nature. So when I decided to make homemade ice cream and try my hand at photographing it standing up in a pointed waffle-cone, calm-cool-and-collected I was not….. Why I invite these stresses into my life? For amazing recipes and flavors, of course!!! And let me tell you, this Peach Cinnamon Ice Cream was worth it.
This has been my first full summer living in Vancouver, BC. I’ve visited often and I must say, this has been one of the sunniest Canadian summers I have ever experienced. There is seriously nothing more beautiful than catching site of the sun reflecting off the water in between the glass high-rises. When I moved away from California, I packed up all my summer dresses with the intention of saving them for vacations and trips back to the States. I sure was happy to break into our storage and pull out my sunny wardrobe.
Speaking of storage, I finally found all of the pieces to my ice cream maker! After “pinning” delicious and unconventional ice cream flavors all summer, I knew I had to create a frozen creamy treat before the rain comes back. “Pinning” you say? Yes, I think it is a verb now. Be sure to follow me on Pinterest for my latest inspirations!
Okay, back to the good stuff. One of my biggest summer loves is stone fruit. There is nothing better than the most perfectly ripened peach. Peach season seems to come a little later here in BC, and now I find myself scrambling to make as many peach, plum, and apricot recipes as fast as possible. A recipe of mine would not be complete without another layer of flavor. Typically I reach for a spice or herb to pair with fruit, and these cinnamon chips that I found are perfection. Cinnamon + Peach: hello peach cobbler!! Cinnamon, peach, cream, and sugar?? Please welcome Peach Cinnamon Ice Cream.
- 2 cups chopped fresh peaches, peeled
- 1/2 cup sugar + 3/4 cup sugar
- the juice from 1/2 lemon (about 1- 2 tablespoons)
- 3 tablespoons maple syrup
- 1 1/2 teaspoons cinnamon
- 2 cups heavy cream
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 4 egg yolks
- 3 tablespoons cinnamon chips + more for topping
- Place chopped peaches, 1/2 cup sugar, lemon juice, maple syrup, and cinnamon in a bowl. Place covered in the refrigerator.
- In a medium saucepan, combine 3/4 cup sugar, heavy cream, milk, and vanilla. Bring to just a boil over medium heat.
- In the meantime, whisk egg yolks in a medium heat-safe bowl.
- Once cream reaches a boil, remove from heat. While whisking, stream in about 1/3 of the mixture into the egg yolks. Return cream-egg mixture back into the saucepan and combine.
- Return to heat and continue stirring until the mixture thickens slightly.
- Remove from heat and pour into a heat-safe bowl set in an ice bath. Cool for about 30 minutes.
- Pour in the juice from the chopped peaches and combine. Return entire cream mixture to the refrigerator until completely cool (about 2 hours).
- Pour cold mix into chilled ice cream maker and churn according to the directions of the maker. Just before frozen, add in the chopped peaches and cinnamon chips.
- Transfer into a freezer-safe container and place in freezer until ready to serve.
- Top with a sprinkle of cinnamon chips.
Looks super creamy and flavorful, no? And it really wasn’t as bad to make and photograph after all. Certainly not as horrendous as the buttercream episode I had yesterday- more on that later Now excuse me as I go dig into the leftovers in my freezer.