Vanilla Tonka Ice Cream w/ Honeyed Peaches

By 1. October 2018 From my kitchen, Sweet

I am a minimalist at heart, not needing much. Give me a pair of jeans cut-offs to live in all summer long, a swimsuit and an old pair of Birkenstocks, plus my daily dose of ice cream to survive in this heatwave – and I’m a happy camper. Ice cream equals happiness for me, simply magic of summer. The only thing better than your daily scoop at one of the fancy ice cream places (in Zurich they have popped up everwhere lately) is to actually make your own, while in the comfort of your home. Highly recommended in this heat wave, let me tell you. Because really; home is where your ventilator is. Yay for ice cream from breakfast to dinner, withouth having to leave the house, ever.

Having my own ice cream maker – the brand new Betty Bossi “Petite” in pink – was such a game changer for me. It’s cute, it’s self-cooling, it’s so efficient – it’s fab! The perfect helper to create your favorite home-made ice cream flavors at home, with ease. Plus: it’s not an eye sore at all, on the contrary. It looks “designer”. I am actually considering leaving it out in the kitchen because it’s so pretty. And maybe because ice cream has now become a commodity in this house (blame the weather, thank you).[gap height=”20″]

Only challenge: I was a bit overwhelmed with choosing a flavor for my frist DIY gelato session. So many good options to choose from, look here! And what does a girl do, she sticks to good old, plain vanilla, of course. Just like with a simple plate of pasta al pomodoro, bringing something so simple to perfection is the actual work of an artist. Adding a bit of tonka bean for good measure (tonka is my Achilles heel, I add a bit to most desserts). And because we’ve got a grill and It’s super easy, why not fire it up and BBQ some juicy peaches? Not just any peaches, mind. Percocche, is the magic word. They’re a rich orangey color, juicy and sweet, with a firm flesh. They’re the peaches you use to make tinned peaches, and it kind of makes sense becuase they’re the best peaches I know. Drizzle the lovelies with some honey for good measure. Sprinkle ice cream scoops with some crunchy-fun quinoa puffs. De-li-cious, let me tell you!

I’m kind of glad E doesn’t love ice cream (yet), although I’m also longing for her to share a bowlful with me… Right there and then, hubbie and I were happy to lick the plates ourselves while E napped. Such a treat!

So how do you do it, you ask, and how does the machine work?

It works a charm. All you really have to do to make ice cream now is prepare your base. For the vanilla flavor just heat milk, cream, vanilla, tonka and sugar, add eggs while stirring constantly, strain and cool. Put the cooled down ice cream base in the machine, push the button and… wait. Okay, the waiting game admittedly isn’t super easy. Only aska a toddler… She sat in front of the machine maybe all of 3 minutes. Which honestly is her new record in sitting. Basically so, la Petite ice cream maker is your new babysitter.

So I guess I now have multiple good excuses to make ice cream, daily. And don’t even have to blame the weather all the time. I think I’m genious.[gap height=”20″]

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Vanilla Tonka Ice Cream w/ Grilled, Honeyed Peaches & Quinoa Puffs

Ingredients:
* Ice Cream recipe by Betty Bossi

1 1/2 dl milk
1 dl heavy cream
1 egg
40 g sugar
1 vanilla bean, scraped
1/2 tonka bean

2 peaches, halved
Olive oil
Honey
Quinoa puffs

Directions:
Heat up milk and all the other ingredients for the ice cream in a saucepan. Stir continuously and bring to a boil, almost. Remove saucepan from the heat and continue to stir for 2 more minutes, until a custard forms. Sieve into a bowl and let cool. Place the liquid in the ice cream machine and press the button “hard”. Sit back and relax for 1 1/4 hours or so, let the machine work its magic. When the ice cream has hardened just enough in the machine, pour it into a bowl or storage container and place in the fridge for a minimum of 2 more hours.

Before serving, heat up the grill, halve your peaches, brush them with olive oil and put them on the grill for about 4 minutes on each side. Drizzle them with honey and serve alongside ice cream. Sprinkle with quinoa puffs for good measure.

Note on serving ice cream: I am forever impatient, so this is really a note to myself. Next time I make ice cream at home (which is, oh, tomorrow morning?) I shall remember to remove it from the fridge early enough before serving, so that it’s actually soft and creamy and not too hard. So that you get nice round scoops, easily. I just always find it oooh so hard to wait for the ice cream to soften enough, and often end up cutting off slices with a knife! Praying the ice cream gods don’t see it… #confessiontime.

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Thank you Betty Bossi for sponsoring this post.

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