Burnt Sugar Peach Ice Cream

Greetings, dear readers, from Nantucket Island. We spent the weekend in Boston following the red line of the Freedom Trail, then a day in Plymouth peering down at that famous old rock, then an afternoon in Concord, soaking up the literary legacy of Emerson, Alcott, and Thoreau. And now we are here on the "little gray lady of the sea," spending a week with the Quiet Man's family in a friend's cottage. The air is cool and breezy, salty and floral with June beach roses. The charges are tanned, relaxed, and grateful to be with cousins and away from math, violins, and parent-enforced routine. I'm sitting in my cherry pie-print pajamas, looking out onto the porch at the yellow roses that are climbing up the latticework, and thinking about walking to the Orange Street Bakery for a cranberry scone. The Quiet Man and his brothers are headed off in moments for a deep sea fishing excursion, which along with the $3 Boston Red Sox T-shirt I bought him should count very nicely as a Father's Day present.

I haven't forgotten that Father's Day is coming, no sir. I've got a Dad-pleasing menu that I put together a couple of weeks ago that goes something like this:

Honey and Ginger Ribs

Two Salads (Chopped Blue Cheese and Red Cabbage with Mustard Vinaigrette)

Two Vegetables ( Brown Sugar and Orange Glaze Carrots and Roasted Mixed Veggies)

Cheddar Cheese Spread for Sourdough bread

And Burnt Sugar Peach Ice Cream for Dessert

I'm cuckoo for the melting, surrendering texture of homemade ice cream. I've had my eye on Dorie Greenspan's burnt sugar ice cream for some time, and just couldn't put it off any longer. It's resplendent with a caramel and butterscotch richness. I've added a few chopped peaches, plus some extra peach wedges sauteed in butter and honey for serving. Ooh, la la. The men in your life are going to love it. I'll be posting the rest of my Father's Day recipes all week long, all the way from Nantucket island, so come on back!

Money Saving Tips:

Use frozen peach wedges if peaches are too pricey, or even if you can't find a nice one this early in the season. Save your egg whites for macaroons, white cake, or an omelet.
Burnt Sugar Peach Ice Cream

Estimated Cost: $3.50

1 cup sugar

3 tablespoons water

2 cups whole milk

1 cup heavy cream

4 egg yolks

pinch of salt

1 and 1/2 teaspoons vanilla

1 large peach, cut into small bits

Stir the sugar and water together in a medium heavy bottomed saucepan. Place the pan over medium heat and and cook until the sugar dissolves. Increase the heat and boil without sitrring, brushing down the sides of the bowl with a wet pastry brush once in a while. Cook until sugar is fragrant and the color of deep caramel. Add the milk and cream (mixture will bubble so stand back for a minute) and then continue to cook and stir until smooth. Combine yolks and salt in a medium bowl. Stir 1/3 of hot cream mixture into yolks, whisking constantly. Add all of the cream mixture into the yolk mixture, whisking until smooth. Pour back into saucepan and cook, stirring constantly, over medium heat until mixture registers at 170 degrees or thickens and coats a spoon. Cool completely. Pour into bowl of ice cream maker and process according to manufacturer's direction.
Up Next:

Chopped Blue Cheese Salad and Red Cabbage Salad with Mustard Vinaigrette