In July, I had few posts where I was in the panicky mood because of the summer going too fast. Then, I handled my hysterical mood, and I was enjoying this beautiful period of time. However, I’ve noticed recently more and more food bloggers becoming anxious about the summer.
And now it’s official. There’s only one month of this summer left!
But I should specify I don’t care much about summer as a season. I could even say I’m already sick and tired of this sultry weather. Besides, fall in Canada really is a gorgeous season with a nice weather up to November.
But food. This food.
Okay, what did you think a food blogger would ever be talking about, indeed?
I’ve got a specific problem. Having being able to cook and shoot the food very often recently, I’ve got a great collection of the unpublished pictures. Let’s say 20+. I mean, for 20+ recipes. And I didn’t count the photographs I haven’t edited yet.
And now there’s a simple mathematic stuff. I usually publish between 10 and 13 recipes every month. Should I continue?
That’s why I needed to find out a smart plan. And I found it!
I’ve divided my collection into two folders. The first one was assigned for all the pictures to be posted within the summer time. The second one is for the remaining snaps which could be easily posted in October or even November. Freaking genius, right?
But I still was taking too many summer pictures. Thus, few weeks back I introduced the second approach. I just stopped photographing my summer salads. Well, unless they are really fabulous, with rum for instance. I know some folks won’t forgive me if I don’t share another rum dressing idea. Moreover, I’ve been cooking some comfort foods such as stuffed veggies or roasted chicken which will spruce this blog up in a month or so.
I told I’m a genius. Humble and genius are my main strong characteristics.
I guess I can already pull out the box with our Christmas ornaments and start preparing to the Christmas food collection. I mean, Chrismas food garnished with edible flowers won’t bother you, I hope.
So right now I’m kind of hoping I would manage to post the most of my recipes on time. There’s one exception, though. It’s ice cream because ice cream is relevant all year round.
However, today I’ve got something perfect for your hot summer days! This Peach Cardamom Ice Cream with white chocolate chunks is divine. Just imagine the flavors going on – mellow peaches, sweet white chocolate, and breathtaking cardamom.
Well. Did I tell you I don’t like fruit ice cream? That’s right. But not todays. Because Peach Cardamom Ice Cream is much better than regular fruit ice cream. May I say this word, please?
Just grab some good juicy peaches since they’re the key.
And what about you, guys? Have you ever experinced issues with posting seasonal recipes? What’s your favorite fruit ice cream (besides this one)? :) And the most important thing, when are you going to grab your boxes with christmas stuff?
Peach Cardamom Ice Cream with white chocolate chunks perhaps is one of the most delicate and sophisticated fruit ice cream you've ever tried!
- 2 peaches, pitted and pureed in blender (about 1 cup of puree)
- 1 peach, pitted and finely chopped
- 5 egg yolks
- 2 cups heavy cream
- 2/3 cup milk
- 3 tablespoons coconut sugar (or golden)
- 1 teaspoon ground cardamom (less/more to your taste)
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chunks
- In a saucepan heat the milk just until it starts to simmer.
- In a medium bowl whisk together the yolks, sugar, and cardamom.
- Return the mixture to the saucepan and continue cooking over low heat and not allowing to boil, constantly mixing, for about 7 minutes.
- Remove from heat. Add the heavy cream and vanilla extract and mix well. Stir in the peach puree. Cool completely.Try and add more cardamom if desired.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual. 5 minutes before the ice cream is ready, add the chocolate and peach chunks.
- The ice cream will remain soft so you could place it in the fridge, for a couple of hours.