Or pay the rolled and sweaty boy behind the facts; His tanned, wrinkled hands smell like gasoline and freshly cut grass on his khaki pants. Sweat pools form patterns on your white T-shirt.
The fans move slowly, they can hardly get through the thick, damp summer air. We went outside. The afternoon sun is known and sweat drops on our forehead. I take a big sip. You wait patiently for soft drinks, now, sweets with vanilla ice cream and vanilla syrup, dancing on my tongue. I will give him and drink.
Refreshed and enhanced by a glaze, you are ready to go home and finish the work in the garden. I take the spoon that sticks out of your bag and finish off the rest of the sweet, sticky vanilla ice cream.
We drove home with the windows down, my fingers and my mouth still sticky because of our perfect treatment for the summer. This peach buttermilk ice cream is far removed from the artificially sweet vanilla ice cream that I shared with my grandfather.
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Simple, fresh syrup notes of peach and homemade whey ice cream tastes like cheesecake. They are natural companions. The cold, shiny water thins the syrup slightly.
While the creamy, sour ice is slowly melting, the sweet bubbles begin to dissolve, but they still dance on my tongue. I take long sips and think of him on this hot summer day. Boil sugar, peaches and water in a small pot. Reduce the heat and finely chop the peaches with a wooden spoon to add flavor.
Remove. After the sugar is completely dissolved, cover it and remove it from the heat. Leave it for about 30 minutes. Pour the ordinary syrup in a bottle over a fine mesh sieve. You can reserve or eat the peaches for the swimmer. I ate it immediately.
Cool simple syrup ready for use. It takes a few days to cool down. Put a metal container in the freezer and keep it for at least an hour until it is cold. Beat the egg yolk in a bowl. Mix cream, sugar, cinnamon and salt in a large pot. Bring to the boil and stir constantly until the sugar is dissolved.
Slowly add half of the warm cream to the egg yolk. Then place the egg mixture in the pan. Stir constantly until the cream thickens and covers the back of a spoon, about 3 minutes. Remove from the heat as soon as it is thickened.
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Pour cold buttermilk in a cold container. Use a fine mesh sieve to add the cream to the buttermilk and whisk. Add the vanilla and the whisk. Keep the mixture cold for several hours, stirring occasionally. Process the cream according to the instructions of your ice cream maker.
Keep the ice cream in an airtight container at night before serving it. If you cannot wait that long, the ice will look more like soft service. Add 2 tablespoons of ice cream to a glass. Pour the simple syrup, followed by bottled water.
Serve immediately with a spoon and a straw. 5 frozen links! For a frozen treat with a kick for adults, view Heather Christo's Bourbon Vanilla Root Beer Float and Foodie Crush Boozy Blueberry Float.
Looking for a vegan option? Go to Edidble Perspective for a Vanilla Cashew Cream Shake. Then take a look at the rhubarb shake. I made a roasted strawberry and rhubarb frappé, which was a great success last year. If you missed it, you can find the recipe here.
Spread the mixture evenly over the prepared bowls and flatten the upper parts. Cover it with a clean tea towel and leave it for an hour in a warm, draft-free environment or until the dough is flush with the top of the pan.
Make 2 or 3 diagonal sticks with a sharp knife on the bread to allow steam to escape. Mix the proteins with a tablespoon of water and brush them on the loaves (leave egg behind).
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Bake the loaf for 55 - 65 minutes or until the dough is golden brown and the bread clicks when it is beaten with a fingernail. Do not bake the bread too hard or it is too moist inside. If the top of the loaves is too brown, cover them with a piece of aluminum foil. Let it cool in the pots.