The recipe for Tuesdays with Dorie this week, chosen by Tommi at Brown Interior is for the Honey Peach Ice Cream. I have had my eye on this ice cream ever since I got the book. I really wanted to wait until local peaches were really in season here in Utah, but since we are to the recipe already, I decided to find the very best options I could. I headed on in to Whole Foods to find out if there were any decent peaches to be had – and I am so glad I did.
I really didn’t want this recipe to disappoint me by having to use something else or something that just wasn’t good at all. In fact, it was really important to me because my very first memory of homemade ice cream was when I was probably about 10 years old and we were visiting some friends here in Utah (we lived in Wyoming at the time). It is one of my fondest memories because it was a gorgeous, really warm, summer day – the perfect (no wind) kind of weather we never had back home. We played outside all day and had the most awesome time with water fights, trampolines, tag and all that. The day was all topped off with homemade peach ice cream. The funny part is, I couldn’t tell you what we had for dinner, but I still remember that ice cream.
So, back to Whole Foods. I asked one of the produce guys if he had tried any of the peaches they had in stock. He mentioned that the only peaches he thought were any good there that day were some organic white peaches. I was going to take his word for it, but before I knew it, he was going through all the peaches, cutting me slices of each of the kinds in stock and letting me have a little testing to make sure which ones I wanted. I can’t remember the last time I had that kind of amazing service!
I actually did go with the organic white peaches, as well as a few yellow peach slices that I had in the freezer. The custard for the ice cream was easy to make and was creamy, peachy, smooth and delicious. Definitely a keeper, and I can’t wait to make them when the peaches are really in season here.