It is summertime and a person can never eat too much ice cream. Here’s a recipe I found while sorting my recipe file box; it is from an old Bon Appetit magazine. It’s a custard-type ice cream made with egg yolks and dark chocolate squares. The ice cream is incredibly smooth and rich. For fun, I served the ice cream with chopped Dark Chocolate Salted Caramel slivers and homemade waffle cone pieces.
I confess that I have many favorite homemade ice cream flavors; my most favorite flavor is peach ice cream. The summertime with ripe, juicy peaches is the perfect time to make this ice cream. Here is a recipe for peach ice cream that literally takes less than 10 minutes to mix up. You just need 4 ingredients, a wire whip and an ice cream churner. How simple can that be? And this ice creams is smooth and really quite delicious. It is much lower in fat and calories than commercial ice cream. You will surely impress family and friends.
Burr! It’s cold outside tonight; but never too cold for homemade ice cream. What a cliche. Really, nothing compares to homemade ice cream, although some of the ice cream chain stores come close. And where could you ever find persimmon ice cream?
When my father and father-in-law happened to be in town at the same time, they would always disappear together to locate the best ice cream store. Our family loves ice cream, and we made many favors of homemade ice cream when I was growing up.
I’ve continued to experiment with different types of ice cream over the years. Traditionally ice cream is rich in cream–making it a high fat, high calorie dessert. I have made several variations which are low in fat and taste surprisingly good. Persimmon Ice Cream is one such example.