Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

ICE CREAM WEEK, SUCKASSSS’! It’s here.

I’m so excited to share with you a bunch of fun ice cream recipes. My hope is that you’re super sweaty and so over summer. Think of this like a reboot because we still have a month or so to go and I don’t want to hear anything about fall. I’m not ready, we still have ice cream to make/eat!

This has been the summer of beer for me. I’ve had a good amount of it–with most of it not being suitable for a float of any kind, except lambics, which are forever my favorites. (Remember last year when I made popsicles with cherry lambic?).

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Peach and bourbon or whiskey is pretty much a no-brainer combination and I figured a peach-flavored beer and ice cream spiked with whiskey would be a sure-fire win.

If you’re unfamiliar with lambics, here’s a quick download: Fruit Lambics (because they’re not all made with fruit) are Belgium beers fermented with wild yeasts and bacteria. Often times, during their secondary fermentation time, fruit is added, i.e., peaches, strawberris, cherries, etc. The beer is tart and takes on the flavor of the fruit it’s fermented with. Think one part shrub and one part beer. It’s effervescent and very, VERY summer-y.

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

This ice cream is a dream. It’s creamy and balanced, slightly salty and the whiskey prohibits it from.

A few thoughts on ice cream:

1. I use this Cuisinart ice cream-maker. There are better ones out there, but this one is pretty economical, especially if you’re not making ice cream everyday.
2. I insist everyone get a digital-read thermometer. It makes ice cream-making SO much easier. No guessing as to when the custard is done!
3. I use these deli cups to store ice cream because they’re cheap and easy.
4. There’s a cute wooden handled ice cream scooper pictured, but I really love these sturdy ones.

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Look at those little speckles of vanilla bean. INSERT EMOJI HEART EYES!

YAY FOR ICE CREAM!

Peach Lambic Float with Whiskey Ice Cream | www.acozykitchen.com

Peach Lambic Float with Whiskey Ice Cream

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 1 1/2 pint of ice cream

Serving Size: 4

Ingredients

  • 1/4 vanilla bean
  • 1/4 cup white granulated sugar
  • 1 cup whole milk
  • 2 tablespoons brown sugar
  • 1/4 tsp salt
  • 4 large egg yolks
  • 1 cup heavy cream
  • 3 tablespoons whiskey or bourbon
  • Bottle of peach lambic

Directions

  1. To a large bowl, prepare an ice bath by adding a heaping handful of ice cubes to a large bowl and topping it off with a few splashes of water. Set a slightly smaller bowl inside the larger bowl and place a sieve or strainer inside. Set the whole ice bath contraption aside.
  2. Add the vanilla sugar, whole milk and brown sugar to a medium saucepan. Turn the heat to medium and stir until the sugar has dissolved and the milk is hot to the touch. Whisking the entire time, add about 1/4 cup of warm milk to the beaten egg yolks. Return the egg yolk and milk mixture back to the medium saucepan and place over medium low heat. Cook the mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the custard appears thick and coats the back of a spoon.
  3. Pour the custard through the sieve into the bowl. Stir in the heavy cream until completely incorporated. Next, add the whiskey, stirring until completely combined. Keep mixing until the mixture is room temperature. Place plastic wrap on the surface of the custard, which will prevent the surface from creating a skin, and transfer to the fridge for 4 to 5 hours, until very cold.
  4. When the custard is cold, churn the mixture into the bowl of your ice cream maker, according to the maker's instructions.
  5. Transfer the ice cream to a quart container and freeze until the ice cream is firm, about 4 to 8 hours.
http://acozykitchen.com/peach-lambic-float/

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July Stuff '14 // www.acozykitchen.com

The first half of this month was maybe the worst two weeks of the year. Luckily things only went up from there and the last two weeks have been so much better; they’ve been full of lots of hope and better news. I’m still super deep in recipe testing for da book (aka The Year of Cozy) and am having lots of fun. Right now it’s all about Christmas cookies which is sort of strange considering I’m wearing nothing but tank tops and shorts.

The month kicked off with lunch at Gracias Madre with Kimberley and Gaby. I ordered the ginger ale thinking it was gonna be on the lines of like Canadian Dry and then this beautiful arrived and I was like WHOA!

July '14 Stuff // www.acozykitchen.com

I ate this delicious canele. It was full of these cute little craters.

July '14 Stuff // www.acozykitchen.com [click to continue…]

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Sour Cherry Hand Pies | www.acozykitchen.com

I’m having a moment with sour cherries. They never pop-up too much in LA. In Michigan, yes. But here, not so much. They’re pretty infrequent but OMG do I love them.

They’re the prettiest hue. Regular ol’ cherries, which I love, are usually much darker in hue, but sour cherries are the prettiest of pink. And their flavor! The perfect balance between tart and sweet. Sandwiched in between two pieces of flakey, buttery pie crust is a good move. A VERY good move.

Sour Cherry Hand Pies | www.acozykitchen.com [click to continue…]

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Red Currant Clafoutis | www.acozykitchen.com

I’m pretty sure I’m in a bit of a summer slump. I’ve been wearing the same short/t-shirt combo with birkenstocks for what feels like FOREVER and I feel like I’m somehow always sort of sweating. It’s a summer rut, I think. I’m not all that surprised it’s here; we’re close to August and the season has worn out its welcome a bit, amirite? We’re officially in those Dog Days of Summer.

The thing that still makes me excited about summer is scoring produce like sour cherries, bright yellow peaches and these super pretty red currants. There’s a small Armenian produce market not too far from my house and they always have some killer fruits and veggies.

I don’t go in there that often but whenever I do, I’m always being introduced to new-to-me types of plums and pears. (Last year I made this Sour Plum Brown Butter Upside Down Cake with sour plums I got there.)

Red Currant Clafoutis | www.acozykitchen.com

Late last week I couldn’t keep my eyes off these currants. They were really beautiful and I figured their wonderful tartness would be awesome in a sweet clafoutis. I haven’t made one in a while but gosh whenever I do I wonder why it’s been so long.

For this recipe I teamed up with Almond Breeze, making the recipe ultra special because it’s completely dairy-free.

Red Currant Clafoutis | www.acozykitchen.com [click to continue…]

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Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com

A large part of me (the sweaty part) despises summer, but this year I’m like super into it. I’ve been inspired to make all sorts of stuff. Also, I’ve embraced wavy hairs.

This shrimp ceviche might be my most favorite thing EVER. It’s inspired by the ceviche I always order at one of my favorite LA restaurants, Corazon y Miel. The chef there loooves Peruvian food, you can just tell. I believe he’s from somewhere in Central America and while people like to consider it a Mexican restaurant (and sure there are Mexican influences), it isn’t completely true. It seems like he takes some of his favorite Latin American flavors and sort of does a mishmash of them, creating his own unique takes on traditional dishes.

Spicy Shrimp Ceviche w/ Cucumbers and Burnt Peanuts // www.acozykitchen.com [click to continue…]

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Fancy-Ass Frozen Daquiris // www.acozykitchen.com

This drink is dedicated to all the peeps out there who wish they were on a beach in their bathing suit, sipping on a drink with an umbrella in it.

Doesn’t it seem like everyone and their mom is on vacation right now? I’m definitely not on vacation but that’s ok because I’m already planning next summer’s vacay. I found this little teeny apartment on the Amalfi coast where I plan on living out my obsession with The Talented Mr. Ripley. I plan on wearing little white sneakers with my bathing suits and drinking nothing but rose and eating grilled branzini all day–it’s going to be magical.

Fancy-Ass Frozen Daquiris // www.acozykitchen.com [click to continue…]

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Corn Chorizo Hash / www.acozykitchen.com

This week is going alright so far. I FINALLY scored some sour cherries (recipes coming soon!), I’ve been doing a ton of recipe testing for book stuff and last night I watched this woman from Real Housewives of New York throw her fake leg on the table. So all in all, I say it’s going pretty well!

Last week I had the great pleasure of making and eating this Corn and Chorizo Hash (with an egg on top, of course) for a very, very late lunch. There’s super spicy chorizo, fresh summer corn and potatoes cut into a small dice, which cuts down on the cook time, which also helps when you’re so hungry you feel like you might pass out. An egg on top was an absolute must because it’s the only way a hash story should end and because seriously what could be better than a drippy egg? A vacation, that’s what.

For the full recipe so you can recreate a delicious breakfast for lunch or dinner situation, go to PBS Food.

Tomorrow I’ll be back with a recipe that SCREAMS a good vacay moment.

Corn Chorizo Hash / www.acozykitchen.com

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Moroccan Carrot Noodle Salad with Golden Raisins, Harissa and Goat Cheese

I feel like I’ve been on a bout of straight indulgence. In the last week’s there’s been a hash I ate all by myself for dinner, soft serve dripping with honey, my favorite burger in LA and don’t get me started on last week’s pimento cheese situation, which also transitioned into pimento cheese chilaquiles.

I need a reset button in form of some carrots. And probably a spin class because I mean, it’s been a little reckless over here. Straight reckless livin’.

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Fried Green Tomato Grilled Cheese // www.acozykitchen.com

This my “towanda!” sandwich. If you’re unfamiliar with what “towanda” is, I forgive you. It just means I might be older than you and/or you don’t memorize scenes from movies that were made in the 90s. Regardless of what the reasoning is, you should watch this scene from Fried Green Tomatoes.

Kathy Bates is having a rough go and these two cute girls take her spot and instead of saying sorry like normal humans, they make fun of her. Instead of finding another spot, she does what all of us wish we could do: she smashes her car into theirs…over and over again. Right now that’s my dream in life. Since I can’t do that because I’ll likely go to jail? (that’s assault, brotha (another 90s movies reference, I’m sorry), I’m eating awesome sandwiches like these!

Fried Green Tomato Grilled Cheese // www.acozykitchen.com [click to continue…]

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Classic Pimento Cheese // www.acozykitchen.com

I was born in the south and my family has lived there their whole lives but I don’t really consider myself southern, though I’m definitely southern-ish. I have a strong attraction to southern states, people and food. It was really no surprise that I went back to the south for college, North Carolina to be exact.

My first friend (and best friend ’til this day) at college was a svelte costume design major named Tre. We went everywhere together, including the cafeteria. Rumor had it that our school was just one grade above prison food, which as you know re: Orange is The New black is BAD. Naturally since we were in the south, they had pimento cheese at the salad bar. And everyday Tre would eat pimento cheese on white bread. EVERY SINGLE DAY. (I opted for cereal.) I honestly never touched the pimento cheese because if you think it looks a little scary now in my pictures, imagine how it looked at the ‘one grade above prison salad bar’. Rough.

Classic Pimento Cheese // www.acozykitchen.com [click to continue…]

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