Coming home with an arm-full of fresh, juicy, sweet, succulent sun-ripened peaches from Nashville’s own, The Peach Truck, in the sweltering and achingly humid summer heat could only mean one thing…peach ice cream! Okay, okay, you’re right, it can mean so many a lovely peachy things: pies, preserves, cobblers, tarts, cakes, the list is endless. But in this moment, right now, right here, all I can think of is seeing these ruby speckled gems in a cool, heat quenching Summer Sweet Roasted Peach Ice Cream.
Sometimes I feel like the boy who cried wolf. At the time I create and blog about a recipe, I am beyond excited and want to share it with the world. I promise, that fervent energy is genuine and in that moment, I feel like it’s the most remarkable pastry. So, when I create a recipe that I categorically, emphatically and truly believe is just the best ever, I can imagine you all silently rolling your eyes and thinking, “I’ve heard this before.” But this recipe, really is special. This is also one of those moments in recipe development where I think to myself, holy moly, me oh my, Roasted Milk Ice Cream! What?
Seasonal berries are my jam ya’ll! Each April there’s a moment of pure joy when I’m anxiously perusing the farmer’s market hoping that perhaps today is the day I spot that bright ruby red hue that signals spring is here and so are the strawberries. When that happened this season, I knew I needed to create a recipe that honored this first bounty of strawberry season in a spectacular way, and this Roasted Strawberry Ice Cream does so beautifully.
Just imagine a dreamy, luscious, tangy-sweet cream cheese frosting, but in ice cream form. Now add moist, decadent, flavorful chunks of carrot cake, and finish with a drizzle of the best caramel sauce your two hands can make or wallet can afford. Mine is a magical carrot caramel, which I realized wasn’t a thing until I created it! I promise, this ice cream will blow your taste buds away. They will then regroup, join forces, and scream for another spoonful.
Lemon. Ice Cream. Whipped Cream. Cookie crumbs. Pie. I don’t believe I need to say more. This recipe was born of a mission to create a backyard dessert to celebrate the beginning of spring. It needed to be fun, delicious, effortless, nostalgic and appeal to the entire family, from grandma to the finicky little ones. Ideally it would taste like pie. A really delicious and sunny lemon meringue pie.
I have been in desperate need of some sunshine. It’s the end of March. Spring time. And yet the temperature continues to hover in the “Baby, it’s cold outside” range. So I decided, if the weather doesn’t provide the sunshine, then it’s time to create my own in the kitchen with this bright and beautiful Meyer Lemon Ice Cream.
This is a fragrant, luscious, creamy custard-base ice cream made with the most expensive spice in world, saffron. And yes, it tastes just that rich. Short of crossing an ocean or two or hopping a plane to the second best alternative, Persian prolific Los Angeles, it is virtually impossible to get this delectable rose water anointed and saffron speckled Persian ice cream worth the caloric splurge. Until now, that is.