Tuesday, July 1, 2014

tastes like summer

did you see the recent humans of new york post where the daughter tells the story of her mom and the delicious pear?  if not, take three seconds and click here to read it.  i'll wait.

that's how i feel about the first perfect peaches of summer (...and sun-warmed blackberries eaten straight from the bush and the first time you smell smoke from a fireplace in october and when the mist comes off the street after a summer rain and when the bright yellow squash blossom turns into a zucchini overnight and the first night the fireflies come back....).

i brought home six perfect peaches from the farmers market on saturday knowing a few of them were going in ice cream.  cardamom peach ice cream to be specific.  i ate one of the peaches on my way home in the car and the other three will be paired with the first perfect tomatoes from our garden and some gooey burrata cheese and basil later this week.  sweet mother mary, all the goodness.

i'm using the same base recipe here that i used for the strawberry rose ice cream and the chocolate mole ice cream, but with this weeks' star ingredients, including honey, which partners nicely with the warm earthiness of the cardamom.

remember that peaches are on the dirty dozen list, so please buy and eat organic only.

c a r d a m o m  p e a c h  i c e  c r e a m


  • 1 1/2 cups organic peaches  
  • 3/4 cup whole organic milk
  • 3/4 cup organic sugar
  • 1/4 cup raw honey
  • pinch salt
  • 1 1/2 cups organic heavy cream
  • 1 tsp. vanilla
  • 10 cardamom pods, crushed


  1. whisk together milk, sugar and salt until sugar is dissolved
  2. stir in cream, honey and vanilla
  3. crush cardamom pods open, add to cream mix (you can substitute 2 tsp. ground cardamom here, or omit it if cardamom's not your thing)
  4. cover and refrigerate at least 3 hours up to 24 hours
  5. make sure you freeze your ice cream maker bowl
  6. right before you churn the ice cream, strain out the cardamom pods (you can leave the black seeds, just make sure you get all the green shells out)
  7. add the peaches (i did a small chop for this batch, but will do more of a smash/puree in future batches)
  8. pour into your machine and let it churn for 20 minutes
  9. when ready, pour your ice cream into another container
  10. top with sliced peaches (optional)
  11. freeze for at least one hour or to desired iciness

this one is my favorite so far.  it's so good, i daydreamed about having a little homemade ice cream stand (in front of my imaginary flower-slash-herb-slash-goat farm of course).

can you believe it's already july?  summer moves quickly friends.  enjoy its sweet perfect ordinary moments.  fully.