My re-entry into normal, civilized life is slowly happening. I’m rediscovering what it’s like to take an hour to myself to read or think or just be. I am also trying to worm my way back into my abandoned and forlorn kitchen. I’ve found that said kitchen is more apt to forgive me if I come bearing gifts like Bell’s Oberon Ale, lemons, fresh lettuces, basil, and ripe peaches from the market.
Speaking of peaches, these days they are heaven-sent. Piles of them at the market inspired a Sunday ice cream endeavor this past weekend amidst the birthday parties, brunches, and catchings-up with friends. As always, I turned to David Lebovitz but thought the recipe needed a bit more than the plain old Peaches’n’Cream schtick. So I used brown sugar and bourbon and voila, I now have Peach Bourbon Ice Cream at my fingertips and it is a lush, dreamy type of thing to have within reach.
Contemplating the power of thunder storms, the kindness of my friends, the support of my family and the dreams of a future seem all so much more lovely when scooped up and savored along with this ice cream. If you are lucky enough to have an ice cream maker, go ahead and try your hand at this (feel free to omit the bourbon for my less alcohol-friendly readers), with perhaps a generous sprinkle of candied pecans or blackberries on top. It’s an easy way to reacquaint yourself properly with the summer you might have been missing these past few months, and with friends old and new.
