Tag Archives: Honey

You Asked And You Shall Receive: Local Yocal White Peach And Honey Ice Cream

Thank you, thank you, thank you to everyone who voted in my most recent poll.  I have a hope that I will be able to keep anyone awesome enough to read about my food adventures, interested and entertained for a very long time.  In order to do that, I like to get your input every once in awhile.  But honestly, I was pretty surprised by the results.  I thought breakfast would be the winner, being that I don’t have a single post dedicated to the most important meal of the day.  Much to my surprise, it came in dead last, by a lot.  Nevertheless, I was pretty delighted that I had to come up with a sweet treat.  It didn’t take long for me to decide to make ice cream.  I love ice cream, and would eat it every single day of summer if I could, and ever since getting an ice cream maker as a wedding gift, almost three years ago, I have truly enjoyed experimenting with homemade creations.  I’ve made vanilla, almond chocolate, strawberry, cookies and cream, sweet cream, lemon ginger, and even cranberry sorbet.  I love it…it’s just fun!  So, inspired by my poll and the memory of some unbelievably sweet and juicy local peaches I set out to reinvent a classic summertime favorite…peach ice cream.


White Peaches (yellow are fine, too but the flavor is slightly different)

Honey ( mine came from Long Branch, NJ)

Heavy Cream


Eggs (Vineland, NJ…yay for Jersey Fresh!)



First, I want to remind you that if you are using an electric ice cream maker, you need to freeze the bowl at least 24 hours in advance.  Now, of course you’ll want to peel your peaches (4-5 small to medium peaches).


This can be a trying and wasteful task, but if you drop the peaches in boiling water for a couple of minutes the skin will come right off.  So, grab a pot fill it with hot water and bring it to a rolling boil.

005Gently drop each peach into the water and return to a boil.


While the peaches boil, gather the rest of your ingredients.


After about a minute or two (the skin will lose some of its vibrancy), drain the peaches into a colander.

010Run some cold water over the peaches to cool them off before you handle them.

012Then, with a pairing knife or just your hands (in the end, I ended up using my hands, it’s considerably easier), rub off the skin.

013Repeat the process until all of the peaches are skin-free.

014Next, cut the flesh off of each peach.  I did this by scoring a grid pattern into them with my knife.

015Then, scrape the segments back into the colander ( I recommend you place a couple paper towels under the bowl so the juices don’t run all over your counter).

017Pour the cut peaches into your blender.

019Pulse on high until the peaches are about the texture of a smoothie.

020Pour into a bowl and place in the refrigerator.  Now you are over the hump.  This may seem like a long process, but it really only takes minutes.  Next, you are going to make the ice cream base.  For this recipe, I used a sweet cream custard base, you could use vanilla, but I didn’t want it to overpower the main flavors of peach and honey.  Start by cracking two eggs into a bowl.

022With a whisk and some elbow grease, beat the eggs until they are frothy and lighter in color.

024Now whisk in a little less than half a cup of sugar.

026Next add a little less than half a cup of honey (you want about 3/4 cup of sweeteners total, but taste it and see how you like it).

028Whisk well to incorporate the honey.

029Add one and a half cups of heavy cream.

031Now, add one and a half cups of milk.

033Stir until everything is well blended and homogenous.  Assemble your ice cream maker, plug it in and add the base to the bowl.

035Freeze according to the manufacturer’s instructions, when the base is semi-frozen, add the pureed peaches to the bowl and continue to freeze for about five more minutes.


Yours may be a little firmer than this, before putting it in the freezer depending on your ice cream maker.  Mine usually takes about 25-30 minutes to reach this texture at which point I cover it and pop it in the freezer for about an hour or two before serving.

040Please take a moment to relish in the sweet deliciousness of fresh summer peaches, local honey, and cream…ENJOY, with a cherry on top!



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Filed under Dessert, Make Your Own Takeout, Polls, Uncategorized

Crispy Honey-Lime Salmon

So, I’m gonna sort of piggy back posts here.  To go along with the panzanella salad I shared in my last post, I created a new salmon dish.  I know that a lot of people are bored with salmon and that it is actually becoming quite a controversial fish, but my husband and I love it.  In fact, I’ve even converted a few seafoodphobes with my blackened version(maybe I’ll post that one someday,too :)), and I find that I can always think of something new to do with it.  Although not naturally bland, I consider salmon my chicken of the sea…poached, broiled, baked, pan-fried, packed with flavor or simply seasoned, I can always find a tasty and satisfying method of preparation.  Now, usually, we want the sides to complement the protein, but the panzanella was really the focus of this meal and I wanted something with light flavor to accompany the tart, salty, cheesy salad.  Both the husband and I agreed that this had the perfect balance of zesty punch and mellow flavors to be yummy in its own right, without outshining the salad.  Hope you give it a try…


Salmon Fillets

Lime Zest

Fresh Garlic


Dijon Mustard

Kosher Salt

Freshly Ground Black Pepper

Panko Bread Crumbs

Canola Oil


Start by heating a large skillet, over medium-high heat, with just a drizzle of oil.  Then, lay your salmon onto a few paper towels to soak up any excess moisture and season each fillet with some salt and pepper.  Next, grab a dish and zest one lime into it, add honey, mustard, and finely minced garlic.

037Stir it all up, then grab another dish and load it up with an excess of panko.  Now you can set up your breading station.  I usually do this in order of what goes on the protein first and end up at the pan.  In this case, that’s fish, honey mustard mixture, panko, and hot pan.

038Dip each salmon fillet into the honey mustard to thoroughly coat both sides.

040Then dip each fillet into the panko and lightly coat all sides.

041Tip:  Add your fillets one at a time to the hot pan as you bread them.  The breading only takes a few seconds and you don’t need to dirty up another dish.

042Get all your fish into the pan and allow the first side to reach a deep golden brown before flipping.  The second side will cook faster, so keep an eye on it.  The fish is done when it feels firm to the touch and the meat just flakes.  On fillets this size, by the time both sides are equally golden the fish will be cooked through.


Serve up with a wedge of lime and ENJOY!



Filed under Seafood, Uncategorized