...including moderation.
Right?
Sugar, dairy, alcohol.
All things I've tried to say goodbye to lately. Or at least, "Let's hang out a little less..."
All things I've tried to say goodbye to lately. Or at least, "Let's hang out a little less..."
And then, I rediscovered my ice cream maker. And decided that I had to create an ice cream recipe from scratch, since I'd never invented one of those before.
Thus, Tablespoons of Indulgence was born.
Indulgence > Moderation sometimes...no?
At least it's by the tablespoon and not the gallon. I'm gonna pitch it to Costco next, though...
Homemade Peach Riesling Ice Cream
- 2 eggs, beaten
- 1 cup and 1 tablespoon white sugar
- 3 fresh peaches, pitted and chopped (but really, the peachier the better; don't feel limited to 3)
- 1-1/4 cups heavy cream
- 1/2 cup milk (I used almond milk, because that's what I keep on tap)
- 1/2 teaspoon vanilla extract (although, more is not a bad thing)
- 1/4 teaspoon salt
- Riesling. Riesling. Riesling. Okay, 1 cup...but again, this is just a suggestion, not to be set in stone
So plenty of people would make this without cooking the egg part. I, however, involved the stove. Which is a great appliance, and not a man's name. (That was me trying to reference my favorite scene of Bridesmaids. Queue scene to 8:20.)
First matter of business...do you own an ice cream maker? If not, I'm so sorry, but don't proceed. Also, go buy one.
For those of you who do, blend the eggs and peaches together in a blender or food processor. Pour into a medium pot and simmer egg-peach mixture with sugar, heavy cream, milk, vanilla and salt.
IMPORTANT: DO NOT ADD WINE YET. Unless you want to be a party pooper and cook out all of the alcohol.
Refrigerate mixture until cool (1-2 hours).
Pour into ice cream maker.
Press go.
Pour into ice cream maker.
Press go.
Oh...and the best part. Zeeeee WINE!
Free pour.
Pardon me while I become an obese alcoholic for a hot second.
