Today I’m going to share with you how this yummy white peach ice cream came to be.

It all started almost 3 years ago when I stopped by our local nursery while they happened to be having a buy 1 get 1 50% off sale. Being a sucker for a bargain I walked out of the nursery with a white peach tree, an avocado tree, a blood orange tree, and a one gallon pot of horsetail.

That same weekend we planted all three fruit trees, and I took the pot of horsetail and transplanted it to cover a long slim stretch of dirt that runs along our side fence.

Fast forward to present time… the blood orange tree is now about 2′ tall and it has bloomed twice. Unfortunately the gardeners haven’t been too careful while mowing around the tiny tree and have managed to knock off the baby oranges off it’s fragile branches two years in a row.

The avocado has yet to produce any fruit, the horsetail I planted against the side fence has spread nicely and is about 6 ft tall now, and the peach tree… well, this is how it looked Sunday afternoon.

White Peach Tree
I wish I had checked the tree sooner because most of the peaches were overripe.

From tree to kitchen counter
I was thinking of making a pie with them, however when I started cutting them up I decided to make ice cream instead. :)

White Peach Ice Cream
Adapted from Cafe Johnsonia

6 ripe white peaches (approx 3 cups chopped)
2 cups whole milk
2 cups heavy cream
4 egg yolks
1/2 cup granulated sugar
3/4 cup light brown sugar
juice of 1 lemon
1 vanilla bean

Peel and chop the peaches into large chunks. Save the skin and pits.

In a medium saucepan, place the peaches 1/2 cup sugar, lemon juice. Slice the vanilla bean lengthwise to get to the seeds, then cut the vanilla bean in half. With a knife carefully remove the seeds from 1 half of the vanilla bean, and place them into the sauce pan along with the vanilla bean itself. Bring to a boil, then lower the temperature and cook for 20 minutes or until the peaches are tender, let it cool and place in the refrigerator until completely chilled.

Peaches & Vanilla Bean
In another saucepan, place the whole milk, the seeds and 1/2 the remaining vanilla bean along with the reserved peach skin and pits. Bring to a simmer then turn off the heat and let it steep for at least 30 minutes or let it cool and place in the refrigerator overnight.

After the skin and pits have steeped in the milk long enough, strain the mixture through a fine mesh sieve into a clean bowl. Set aside until ready to use.

Whisk together the egg yolks and sugar until light and creamy.

Warm up the peach infused milk until very hot–be careful not to boil it. Slowly pour a ladle or two of the hot milk into the egg and sugar mixture while stirring constantly to prevent the eggs from curdling.

Slowly pour the tempered egg mixture back into the saucepan along with the peach infused milk. Cook the ice cream base over medium heat while stirring constantly until it thickens.

Strain the custard through a fine mesh sieve into a clean bowl, stir in the heavy cream, for a chuncky texture remove the cooked peaches from the refrigerator and add them directly into the bowl, for a smoother consistency mash them through a sieve into the bowl then stir well to incorporate. Cool over an ice bath then finish chilling the ice cream base in the refrigerator for at least 1 hour.

Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. Pour ice cream into a sealable plastic container and place in the freezer until thoroughly frozen.

White Peach Ice Cream

White Peach Ice Cream
I ran out of peaches so I decided to garnish the ice cream with a couple of slices of nectarine.

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Here we are again, another month has flown by… it’s now time again for another entertaining Mac Attack round-up this time, the theme is “Sing… Sing a Song”.

Let me tell you it wasn’t easy deciding on a song. Initially I planned on selecting a song with a summery theme, then I switched gears and decided to focus on the 80s (my all-time favorite music decade). I also wanted to make sure the song I chose would reflect a little of who I am and what I like. No simple task let me tell you.

Finally after a lot of searching and weeding I found the perfect song.

“Pretty in Pink”

by Roger Morris, John Ashton, Duncan Kilburn, Vince Ely, Tim Butler, Richard Butler
Performed by The Psychedelic Furs


Pink Macaron Shells

100 gr egg whites (roughly 3 egg whites), aged for at least 48 hours
50 gr granulated sugar
180 gr powdered sugar
110 gr ground almonds (slivered, blanched, sliced, whatever you like)
1 tsp cherry pink powdered food color

Prepare the macarons:

In a bowl whisk together the powdered sugar, ground almonds, and the food color. Set aside.

In a stand mixer fitted with the whisk attachment, whip the egg whites until they appear foamy. While the mixer is running carefully pour in the sugar in a slow stream. Continue beating the whites on high until they reach a consistency similar to that of shaving cream.

Be careful not to over-beat, or the meringue will be too dry.

Add the nut, powdered sugar mix to the meringue, and begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

Preheat the oven to 300 degrees F.

When ready, bake for 14 to 15 minutes, depending on their size they might require a longer baking time. Let cool.

Pink Macaron Shells


Pink Lemonade Meringue Buttercream
adapted from Martha Stewart’s Cupcakes by Martha Stewart

1 1/2 cups frozen strawberries, thawed
1 teaspoon lemon zest
1 teaspoon lemon juice
1 1/4 cups granulated sugar
4 large egg whites
1 1/2 (3 sticks) cups unsalted butter, cut into small cubes

Puree strawberries, lemon zest, and lemon juice with an immersion blender or in a food processor.

Whisk egg whites and sugar in a heatproof bowl of a standing mixer. Place bowl over a medium saucepan with simmering water. Continue whisking until mixture is warm and smooth when rubbed between your fingertips.

With the whisk attachment fitted on your mixer, whisk the warm egg and sugar mixture on medium-high until no longer warm and soft peaks form. This process takes approximately 10 minutes.

Reduce the speed to medium-low and being adding small cups of butter about a tablespoon or two at a time making sure it is well blended before adding more.

Once all the butter has been blended in, scrape down the sides of the bowl with a spatula and switch to the paddle attachment, mix on low to help remove all air bubbles 1-2 minutes.

Add strawberry-lemon puree and continue mixing until smooth. The buttercream may or may not curdle if it does continue whipping, it should eventually smooth out.

Store leftover buttercream in a sealed container for up to 3 days in the refrigerator or up to 1 month in the freezer. When ready to use whip with the paddle attachment of your mixer for about 5 minutes.


Strawberry Lemonade - Pretty in Pink Macarons

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White Chocolate Covered Lemon Olive Oil Tartufo

A few weeks ago I received a little package in the mail. I opened it, took a peek inside the box and discovered it contained a little Flip video camera and a letter. The letter was to announce the very first TLC Cake Crew Challenge! In honor of TLC Summer I was challenged to share with you my favorite homemade summer dessert via a video created with, of course… the enclosed Flip video camera.

Since Ice Cream happens to be my all-time favorite dessert I knew my summer dessert creation would definitely contain it in some shape or form. So I started thinking back at some of the most memorable desserts I had enjoyed so far this year. The first two thoughts that came to mind were… well, I don’t want to ruin the video for you so why don’t you take a peek and see for yourself.

Olive Oil Gelato Base
TLC Cake Crew Summer Dessert
Lemon Olive Oil Gelato

Lemon Olive Oil Gelato

adapted from The Babbo Cookbook by Mario Batali

6 egg yolks*
1 cup granulated sugar
2/3 cup extra virgin lemon olive oil (limonolio)
3 cups whole milk
1 cup heavy cream

In a medium bowl combine the egg yolks and sugar. Using the whip attachment of your mixer cream them for about 5 minutes on medium speed until they become a very pale yellow.

While the mixer is still running start drizzling the oilve oil and beat for another 2-3 minutes.

Finally add the milk and cream, carefully continue mixing until all the ingredients are combined.

Pour gelato base into your ice cream maker and follow the manufacturer’s instructions.

Note: It took approximately 30-35 miunutes of churning in my ice cream maker.

Once done churning place in a plastic sealable container and transfer to your freezer to finish freezing.

*This recipe contains raw eggs. To reduce the risk of Salmonella or other food-borne illness make sure you use fresh, properly-refrigerated, clean, grade a or AA eggs with intact shells, also make sure you avoid contact between the yolks or whites and the shell. Another alternative is to use pasteurized shell eggs.

White Chocolate Covered Lemon Olive Oil Tartufo

1 1/2 cups Lemon Olive Oil Gelato
2 cups crushed arlettes
8 ounces white chocolate, chopped
1 tablespoon vegetable oil

Remove the gelato from the freezer. Using a cookie scoop that holds at least 1 tablespoon scoop out the gelato and place on a baking sheet. Return to the freezer for 15 to 20 minutes.

Remove from the freezer and roll the gelato scoops in the crushed cookie to coat, then return to the freezer for another 15 minutes.

Combine the white chocolate and olive oil in a microwave-safe bowl, melt in the microwave in 40 second intervals at 50% power.

Take a baking sheet and place a wire rack over it. Remove the crushed cookie covered gelato truffles from the freezer and place them over the rack. Carefully pour the melted chocolate over the truffles until completely coated.

Return the truffles to the freezer until ready to enjoy.

Lemon Olive Oil Gelato
Lemon Olive Oil Tartufo


Before you run off thinking someone has hacked into my blog… stop, wait, don’t leave. I promise there will be dessert, in fact, two types of dessert.

A few weeks ago I submitted a proposal to Foodbuzz for their monthly 24×24 event which Showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period, and guess what? It got accepted!!

I happen to have a few soccer fans at home, one even asked if he could miss school to stay home and watch the very first game! The answer of course was no, we did make sure and record it for him. His response “It’s just not the same mom….”

So, I gathered a few other soccer fans and invited them over to watch USA play against Ghana all while enjoying a buffet consisting of a variety of dishes from a few select countries. Each dish of a given country was matched up with it’s opposing team’s country.

Let’s start off with cocktails shall we?

Cocktails Winner
Italy Negroni X
New Zealand Kiwi Cocktail

Cocktails - Italy vs New Zealand
The Negroni is a very bold and traditional Italian apéritif traditionally made with Campari bitters. The Kiwi Cocktail was made with a traditional New Zealand favorite Marlborough Sauvignon Blanc infused with kiwi fruit and pears served with a splash of orange liqueur, lime juice, and club soda.

On to the appetizers…

Appetizers Winner
Argentina Empanadas X
Mexico Quesadillas

Argentina - Empanadas
This savory filled pastry proved to be stiff competition for the Mexican quesadilla.

Mexico - Quesadillas
Surprisingly gooey melted Oaxaca cheese with a touch of mayonnaise wrapped in lovely corn tortillas was not good enough to win this match up.

Appetizers - Argentina vs Mexico

Main Course Winner
Uruguay Churrasco w/ Chimichurri Sauce
South Korea Beef Galbi marinated in Bulgogi Sauce X

Main Course - Uruguay vs South Korea
Left - South Korea (Galbi) vs Right - Uruguay (Churrasco)
The bold flavors of the bulgogi marinade were no match for the Uruguayan churrasco.

As our first pair of side dishes we had two types of coleslaw, a traditional Dutch version and a Japanese version. Both were tasty, but the kimi zu dressing took these shredded vegies veggies to a whole new level.

Side Dish Winner
Japan Daikon root & cabbage salad X
Holland Koolsla

Japan - Daikon Root & Cabbage Salad
Holland - Koolsla (Coleslaw)
Our second side dish pair was made up of the All American Corn on the Cobb and some Fried Plantains… I’m sure you can guess which team won in this case. I suppose our team would have had better luck if I had made corn fritters instead. :(

Side Dish Winner
USA Corn on the Cobb
Ghana Kelewele (Fried Plantains) X

USA - Corn on the Cobb
Ghana - Fried Plantains
And finally we arrive to the last match of the day, dessert. Unfortunately as yummy as the Crema Catalana looks we had to sadly enforce the mercy rule because the Chocolate Fondue was way ahead of the game.

Dessert Winner
Spain Crema Catalana
Switzerland Dark Chocolate Fondue X

Spain - Crema Catalana

Switzerland - Dark Chocolate Fondue
I should have called foul play, because the melted dark chocolate, fresh fruit, and pound cake started scoring points before the game even started.

World Cup 2010 - Cuisine Head-to-Head Buffet

Crema Catalana
adapted from 1080 Recipes by Simone and Ines Ortega

4 cups milk
2/3 cup superfine sugar
2 teaspoons lemon zest
8 egg yolks
2 tablespoons potato starch
demerara sugar, for caramelizing

Serves 6

Pour milk into a medium sauce pan with 4 tablespoons of sugar and lemon zest. Bring to a boil. In a separate bowl whisk the egg yolks with the remaining sugar and the potato starch.

Temper the egg yolks by pouring a couple of small ladles (approx 1/4 cup) full of the hot milk into the bowl and whisking as it is being added. Gradually add the remaining hot milk into the bowl and whisk to combine.

Return contents of bowl back into the sauce pan and place over medium-low heat stir constantly until thickened, approx. 5 minutes.

Strain the custard before pouring it into the serving dish, or 6 individual dishes, let it cool, then place in the refrigerator to chill for a minimum of 2 hours before serving.

Once ready to serve sprinkle a little demerara sugar on top of the custard, and use a kitchen blow torch caramelize it.

Dark Chocolate Fondue
1 3.5 ounce toblerone
2 3.5 ounce hershey’s dark chocolate bar
1/2 cup heavy cream
1 small sara lee pound cake
assorted fresh fruit (strawberries, grapes, pineapple)

Melt chocolate and heavy cream in a fondue pot, serve with assorted fruit and pound cake which has been cut into bite size pieces.


A couple of weeks ago the folks at POM Wonderful offered to send me a small case of 100% Pomegranate Juice to sample. It took me two seconds to respond to their request, yes please!!

I was introduced to Pomegranates during one of my very first visits to Guadalajara. My aunt had a huge tree in her back yard and when they were in season, everyone would come over and take buckets full home.

Most of the pomegranates that left my aunts house ended up at one of her eight brother’s houses. And no, these very tasty and nutrient rich seeds didn’t end up on top of a delicious spinach salad. Nor were they seen made into a delicate pomegranate juice reduction and served over a delicately poached salmon.

No sir! These babies were juiced and turned into Ponche de Granada.

You see, one of the traditions my uncles grew up with was that of enjoying an aperitif prior to their main meal of the day. This usually consisted of Ponche de Granada prepared by my grandfather who was of Spanish decent.

Since not all of us are blessed with having a pomegranate tree growing in their backyard nor have we all grown up to love and enjoy a little pomegranate aperitif before our dinner.

Here are a couple of alternatives:

Thanks to the folks at POM Wonderful we can enjoy fresh pomegranates when in season, or buy fresh pomegranate juice from our local supermarket.

If you are like me and don’t mind having a little dessert before dinner instead of an aperitif here’s a little something I put together for you. Enjoy!

Coco-POM Wonderful Sorbet

Coco-POM Wonderful Sorbet

1 can coconut milk
2/3 cup sugar
1/2 teaspoon lemon zest
pinch of salt
6 large egg yolks whisked
1 1/2 cups half-half
8 ounces pom wonderful

Warm coconut milk, sugar, lemon zest and salt in a medium saucepan.

Coco-POM Wonderful Sorbet
Pour half and half and POM Wonderful into a separate bowl and place a strainer over it.

Gently pour 1/2 cup of the warm coconut milk into the whisked egg yolks and stir to temper them.

Once the egg yolks have been temmpered pour back into the saucepan with the warm coconut milk.

Stir the mixture over medium heat until it is thick enough that it coast the back of a wooden spoon.

Coco-POM Wonderful Sorbet
Remove from heat and pour through the strainer and into the bowl with the half and half and stir.

Chill the mixture in the refrigerater when cool, freeze it in your ice cream maker following the manufacturer’s instructions.

Coco-POM Wonderful Sorbet

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