We’re on the verge of a week-long getaway to the beach. Actually, let me clarify. We’ll be cramming with my family (and a few add-ons- friends, girlfriends) into a modest (a.k.a. somewhat small and outdated) beach house. But it’s right on the ocean. And there will be swimming and sunbathing and all sorts of fun involved. My family makes this trip to the Carolina coast every summer. And this is the first time we’re lucky enough to be able to join them! We’ve been looking forward to this for months.

We’ll also be celebrating our 5th anniversary while we’re away. And we have a special little escape planned for just the two of us- involving a charming southern town, dinner out, and a picturesque bed and breakfast. (We decided a crowded beach house wasn’t exactly romantic.)  I can’t wait! 

There won’t be a whole lot of cooking happening this week. We’ll be relishing the local seafood. And trying to stay out of each others way in the kitchen. But for sure there will be fish tacos and always pizza. (Pizza is my most-requested dish. I’ve become expert at whipping out double, triple, quadruple, etc. etc. batches of pizza dough. I can make enough pizza to feed a small country.)

Before I go I wanted to share this little recipe. For a luscious and dreamy peach ice cream. Now is the time to pick up a basket full of peaches and make yourself this frozen treat. It’s tangy and sweet and smooth (although it could be chunky if you preferred). Not that you would want to wait, but definitely enjoy this ice cream soon after it has been churned. Because of the fruit, it gets frosty and loses some of its creaminess after being frozen for too long.

Peach Ice Cream

INGREDIENTS

1 1/3 lbs. ripe peaches, peeled, pitted, and chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp. pure vanilla extract
few drops freshly squeezed lemon juice

DIRECTIONS

1. Combine the peaches and water in a medium saucepan. Cook over medium heat, covered and stirring occasionally, until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, stir in the sugar, and set aside to cool.

2. Add the cooled peaches to a blender or food processor and puree until chunky or smooth. In a medium bowl, whisk to combine the sour cream, heavy cream, vanilla, and lemon juice. Stir in the peaches. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.

Note: This ice cream is best enjoyed immediately or soon after churning, as it gets frosty after being in the freezer for very long.

Makes about 1 quart.

(Adapted from David Lebovitz via Annie’s Eats)