I have to think for a minute about why I have three different homemade ice creams in my freezer. Not that I’m complaining. I like ice cream. If it’s slathered in hot fudge sauce and whipped cream, or sandwiched between two chocolate chip cookies, I adore ice cream. But I usually make one flavor and let it run its course.
Not this week. Just now, I have burnt sugar ice cream, Vietnamese coffee ice cream, and honey peach ice cream all crowding and jostling each other, one or the other falling out each time I open the freezer for an ice cube or two.
The burnt sugar ice cream is easy to explain. My husband is obsessed with peach tarte tatin, particularly the one made at Fore Street restaurant in Portland, ME. So last week when he experimented with the Parisian peach tartlets, he wanted to incorporate a caramel flavor and a side of ice cream to capture a hint of the tarte tatin experience. Dorie Greenspan’s recipe for burnt sugar ice cream served admirably.
The Vietnamese coffee ice cream was an attempt to prolong the entirely unexpected thrill of tasting Vietnamese coffee for the first time. A few of my friends decided we should tackle the gargantuan new IKEA store in a nearby city, but first we stopped for lunch at a lovely Vietnamese restaurant. At the end of the meal, everyone ordered Vietnamese coffee, and I thought, ‘why not? I need something to keep me on my feet during this shopping expedition.’ It was a revelation. How had I gone so long without drinking Vietnamese coffee? I got home and made the recipe from David Lebovitz’s The Perfect Scoop.
And the honey peach ice cream? It’s this week’s Tuesdays with Dorie recipe. My local farmer’s market just started to offer local peaches this month, so the timing is perfect. It has a great peach and honey puree in the base, and fresh peach swirled in at the end. It’s smooth, silky, and refreshing.
Try it with some amaretti cookies on the side. It’s the perfect accompaniment.