How are you guys? Can you believe that today is the last day of July? Where does the time go? Seriously. Life is moving at warp speed.
Sneaks has been under the weather this week with some tummy trouble. He’s also been more restless than usual. As is the case for many of us I think, both human and furry friend alike, his restlessness is on account of the heat wave moving through our area. The last few days have given new meaning to the term “Dog Days of Summer” for sure.
Keeping an eye on my best guy has simultaneously given me an excuse to stay holed up in the air conditioning and test out some recipes that I ultimately hope, will keep us cool. Ice cream, snow cones and popsicles – with watermelons and a few salads interspersed for good measure – have all become dinner fare and that’s just fine by me. The popsicles have been my favorite though, because from a mixing standpoint there are just so many ways you can go with them. Boozy. Fruity. Savory. The list goes on and on.
While I was tinkering with this version, a very serendipitous thing happened in that a box of spices from RawSpiceBar landed on my doorstep. RawSpiceBar is a monthly subscription service that offers three small batch premium spice blends from one geography or region, every month. I love this concept and I think you will too for the same reason, as it forces my hand a little in experimenting with new flavors and getting into the kitchen to try new things. I get very geeky about food culture as well – and in a slight digression from what we’re talking about – spices are such an indicative part of a locale and its people, and their collective culinary traditions.
This month, the focus is on Memphis, and if there is one place where the idea of a sultry summer resonates, it has got to be Memphis. The July box included a Dry Rib Rub, an Applewood Smoked Salt and Triple Ice Cream Spices. The latter being a mix of green cardamon, cinnamon and star anise, it played perfectly to the buttermilk and marscapone layer I created here. Opening that package was definitely a case of the Ice Cream Gods (Those exsist, right?) smiling down upon me!
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- For the Peach Layer:
- 4 cups chopped ripe peaches (from approximately 2 pounds or 4-6 peaches, depending on size)
- 2 tablespoons fresh lemon juice
- ½ cup white sugar
- 1 teaspoon almond extract
- ½ teaspoon Ice Cream Spices (optional)
- For the Cream Layer:
- ½ cup cold buttermilk
- ¼ cup Marscapone cheese, at room temperature
- 2 tablespoons white sugar
- ½ teaspoon ice cream spices (optional)
- To make the peach layer: Combine the peaches - with any juices that have accumulated while chopping - lemon juice and sugar in a medium saucepan. Allow the mixture to sit for a minute or two, and give it a good stir before turning the heat on, so that the juices will continue to seep out of the peaches. Turn the heat to high, and bring the mixture to a boil, stirring and mashing the peaches with a fork, as you go. Once boiling, reduce the heat to medium-low, and continue cooking for approximately 10 minutes, until the peaches are softened. Off of the heat, stir in the almond extract and spices, if using. Carefully, and working in batches if necessary, place the peach mixture in a blender and pulse until smooth. Set aside, allowing the mixture to cool.
- To make the cream layer: Whisk all of the ingredients together until thoroughly combined.
- To make the popsicles: You can alternate the layers any way you like here, but I add a layer of peach, followed by the cream, and another layer of peach to the mold - and using a butter knife, gently swirl all of the layers around. Place in the freezer for at least 4 hours. To serve, run the molds under warm water, just until you can pull the popsicles out.
I realize that not everyone is going to have Ice Cream Spices on hand. : ) If you want to play with the concept, add a pinch of ground cardamon and cinnamon, and a star anise pod to the peach mixture while cooking. Remove the anise before blending.
I use the Zoku Classic Pop Molds from Williams-Sonoma. The molds are inexpensive, durable and easy to store. I highly recommend them!
Manchester Flick Chick (Chrissie)
August 1, 2015 at 12:41 PMWow, these are so creative they sound and look amazing!
jjbegonia
August 1, 2015 at 9:42 PMThank You so much!
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Amber @ The Bewitched Baker
August 9, 2015 at 5:43 PMI adore the layering technique you used! So pretty. The peaches is a great twist. I’ve got to share this recipe with my mother – it’s precisely her sort of sweet treat. :) Thank you!
jjbegonia
August 11, 2015 at 9:15 AMYou’re welcome, Amber! I hope that your mother loves the recipe! : )