Wednesday, August 7, 2013

Peaches 'n' cream (no-cook) ice cream


It is late in the afternoon. The shutters are half closed, a woman lies on a bed covered in a patina of sweat, her tanned limbs splayed over tangled white sheets. A ceiling fan hums quietly above her.
If this is were one of those movies set somewhere in the tropics in the Fifties, she would be the sultry love interest, shining with a post-coital glow. But this is Milan, summer 2013. And that lady is me. I lie sprawled on my bed, gasping for air like a fish out of water, my bangs stuck to my forehead and my hair scrunched up unattractively on the top of my head while my kids chase each around noisily in their underwear, my son resembling one of the Village People in his briefs and hard hat, my daughter in panties and costume jewelry (less is more, as Coco would have said).

The awareness that we will be lying on sandy shores and swimming in crystal clear waters soon undoubtedly makes the high 30's and suffocating humidity much more endurable.

In the meantime, however, we have been battling the August heat however we could this past week.

On the week end we discovered a corner of paradise that I am fondly reminded of whenever I look at the blisters on my feet, brush against the sunburn on my shoulders or feel my sore thigh muscles. Mental note: maybe it isn't just the heat that is keeping DH stubbornly turned the other way in the marital bed.

I have been making lots of iced tea, the latest with rooibos, which *round of applause* I found at my local the supermarket.

Then I made ice cream using an ideal recipe because it did not require standing next to a hot stove stirring the custard base.
When you use a Ben & Jerry's recipe, you usually know you are going to get a good result, even when it is so hot that your Kitchen Aid ice cream attachment has trouble freezing the cream (at one point it actually started melting and I had to quickly mix in the peaches and put it in the freezer) and when you invert the amounts of milk and cream (because you don't have enough of the latter). If you manage to churn the ice cream all the way and use that extra cup of cream (because I am giving you the original quantities), you will be in for an even creamier delight than ours.


Recipe from Ben & Jerry's

Ingredients (makes 1 quart)
4 small ripe peaches, peeled and chopped (about 2 cups)
1 to 1/4 cup sugar (depending how ripe the peaches are)                 
juice of 1/2 lemon
3 eggs (or 2 large)                  
2 cups cream
1 cup milk               
Combine peaches, 1/2 cup of sugar and the lemon juice in a bowl. Cover and refrigerate for a couple of hours, stirring the mixture a few times.
Drain the juice into another bowl and return peaches to fridge.
Whisk the eggs in a mixing bowl until light and fluffy, add the remaining sugar a little at a time and whisk until completely blended.
While whisking, pour in the cream, the milk and then the peach juice until blended.
Transfer the mixture to your ice cream maker and freeze following manufacturer's instructions.
When the ice cream ice ready, add the peaches and freeze for a few hours.

Friday, August 2, 2013

What do you leave extra space for in your expat suitcase?

We're back!
Our trip to NYC was shorter than usual but we managed to condense everything that really matters to us into one week.
There were visits to several museums and even an interactive NYFD event with CPR training thrown in for good measure (plus a couple of coveted shiny red fire fighter helmets and flasks).
James Turrell
There was plenty of delicious food, including the caloric must-eats that were burned off running in Central Park.
Chelsea Market
Wondee Siam
There were long walks downtown and lots of things to see, some more complicated to explain to the kids than others.