The song: “Peaches & Cream” by Beck (lyrics)
The foodstuff: Peaches & Buttercream Ice Cream
The connection: I would like to lick buttercream off of Beck’s naked body, mkay. Also, the song title.
Ice cream party! Second only to pizza parties!
Okay, so maybe ice cream isn’t your typical autumn snack, and peaches went out of style last season. But I love peaches, adore Beck, and enjoy ice cream year-round. And buttercream, hello! How could I resist?
(I couldn’t. I am a buttercream addict. It took all of my willpower not to suck down the buttercream destined for this dish in the 20 hours between making it and churning the ice cream. IT WAS A LONG DAY, I TELL YOU WHAT.)
This is a slight variation on the Vegan Vanilla & Chocolate Buttercream Swirl and Vegan Vanilla Buttercream Ice Cream I’ve made previously. The key is to add the buttercream after the ice cream’s done processing, so that it stays intact and creamy. Otherwise it blends in a little too thoroughly with the ice cream, resulting in a dessert that tastes a bit like buttercream (yum!) but lacks those delicious chunks and swirls of actual frozen buttercream (boo!). Buttercream bits are divine, much like Cockles or soy balls.
If buttercream isn’t your thing (BLASPHEMER!), omit this part of the recipe to make peach ice cream. It’s pretty damn good, too. But you must roast the peaches! Always roast the peaches, it adds a sweetness and depth of flavor that just can’t be beat.
It’s hard to see the chunks of buttercream, since it’s so similar in color to the
ice cream, but trust me – it’s there! (Until it’s in my belly that is.)
Peaches & Buttercream Ice Cream
(Makes a little more than a quart of ice cream.)
For the peach ice cream:
1 cup soy milk (plain or vanilla), divided
2 cups soy creamer (plain or vanilla)
2 tablespoons arrowroot powder
1/2 cup sugar
1 tablespoon vanilla extract
2 tablespoons brown sugar
For the buttercream frosting:
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons barley malt powder (optional)
Prepare both recipes at least four to six hours in advance of making the ice cream, so that they’ve plenty of time to chill beforehand.
For the ice cream:
1. Begin by roasting the peaches. Preheat the oven to 400F. Cut the peaches into quarters; peel each slice and remove the pits. Combine the peaches and brown sugar in a large bowl; cover and toss to mix. Transfer the slices to a baking pan (9″x9″ fits perfectly). Bake at 400F for 20-25 minutes, or until the peaches are tender. Once the peaches are done baking, flip each slice onto the other “cheek” so that it soaks up some of the juices.
Exhibit A: Roasted peaches.
fwiw, I would also happily eat these off of Beck’s naked body.
Basically, any of the vegan things.
2. After they’ve cooled, slice half of the peaches into bite-sized pieces. These will be mixed with the ice cream near the end of the ice cream machine’s cycle – so keep this in mind when dicing them (e.g., make the peach bits about as big as you’d like them to be in the finished product). Transfer them to an airtight container and refrigerate until ready for use.
3. In a blender or food processor, puree the remaining peaches, as well as any remaining juices. Set aside.
4. Time to make the ice cream batter! In a small bowl or cup, mix 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly with a fork until combined. Set aside.
5. In a medium-sized saucepan, combine the rest of the soy milk, all of the soy creamer, the sugar, and the pureed peaches. Cook on low heat for about five minutes, whisking briskly. Increase the heat to medium-high and bring to a slow boil.
6. Once the mixture begins to boil, remove it from the heat immediately. Add the arrowroot “slurry,” whisking it until the soy milk mixture thickens up. Add the vanilla extract, mixing well.
7. Store covered in the fridge for at least four to six hours prior to making the ice cream. I usually make the “batter” the day or night before, so it has more than enough time to chill.
For the buttercream frosting:
8. Next, make the frosting! In a medium-sized bowl, combine the shortening and margarine; beat with a mixer until well blended.
9. Add the powdered sugar and beat for about five minutes, or until the frosting becomes light and fluffy. Most likely you’ll need to pause several times to scrape the side of the bowl.
10. Add the barley malt powder (optional) and vanilla extract and beat for several more minutes, until both are fully integrated into the frosting. Sample to taste and add extra sugar if needed.
11. Transfer the frosting to a lidded container and store in a fridge. Let chill for at least four to six hours before using.
For the grand finale:
12. Process the ice cream “batter” according to your ice cream maker’s instructions. If there’s room in your machine, add the dices peaches near the end of the machine cycle; otherwise, stir in the peaches as you dispense the ice cream. When done, transfer the frozen – but still soft and pliable – ice cream to a large bowl. Mix the frosting in (gently!) by hand. Store covered in the freezer asap.
Fun variation: for a swirly vs. chunky effect, load the frosting into a pastry bag and add it to the ice cream batter in long, thin strings (preferably as the ice cream maker dispenses the ice cream).
Super important hint: be sure to keep the frosting refrigerated until you’re ready to use it!
13. Enjoy as vegan softserve, or store in a tightly covered container for an hour or two for a more thoroughly frozen dessert. Close your eyes and dream of summer. It’s only eight months away!
So good I licked all the bowls clean. The dogs also helped.