Desserts And Do-Overs

Words & Photography
by Abby Schmidt



Ice cream is made for summertime. Don't misunderstand - I go for ice cream any month of the year (peppermint ice cream Christmas trees!), but there is something so satisfying about this cold treat on a scorching day. No need for toppings or additional kitchen prep, it’s the perfect dessert to have on hand for when friends may drop by, or you know, any other normal day of your life.

I’ve come to really love experimenting with cooking - it’s hard to mess up. Baking, however, is another story. I typically go for simple recipes and I follow them well. If I’ve learned anything from The Great British Baking Show, it’s that that ⅛ tsp baking soda really matters. This little ice cream craving however had me wanting to wing it...for better or for worse.



Peaches have been a staple the past few weeks. They are so delicious in everything from oatmeal to salads. They were the obvious choice for no-churn ice cream. My first attempt was to make a brown sugar peach crisp and fold it into the vanilla ice cream. In the end, a few things went wrong. Not enough butter, too low of temperature, over-whipping the cream. I wish I could say I quickly shrugged it off and went for round two. I mean, who do I think I am, Mary Berry herself?! Unfortunately, it took me a good day of sulking until I bought new ingredients and rethought my plan. Round two had some tweaks and turned out much better. I’ll share the adapted recipe below. I ended up making a simple granola instead of the crumble. This was easier and ensured the good crunch I was hoping for. While it was great to see a better result after another try, I knew the disappointment I initially felt was bigger than a frozen dessert.



It wasn’t really about the ice cream. (Although dumping ice cream in the trash can is a new low.) It was about feeling in-over-my-head more than a few times this summer, and wanting to be further along than I am.

I enjoy decorating and I love our apartment - but sourcing pieces for it has been a slow and sometimes exhausting process. I look and look and don’t find the right things. It still feels unfinished and unsettled - art in bubble wrap because I haven’t planned the right spaces for them - the couch bare because every pillow is a little too blue, or doesn't have not enough stripes.

It wasn’t really about the ice cream. (Although dumping ice cream in the trash can is a new low.) It was about feeling in-over-my-head more than a few times this summer, and wanting to be further along than I am.

I’ve spent hours reading about photography, my camera, editing. I’ll take 100 pictures and like one or two in the end.

I spent the afternoon yesterday reading up on Minnesota sales tax and LLC’s - one hand on my confused forehead, another gripping my hot coffee.



I’ve become fascinated with recipes, flavors, and ingredients this year. But reading ten vegetarian blog posts does not equip you to whip up a peach crisp ice cream on your first try. Reading part of your Canon manual does not make you a great photographer. Wanting to open up your own shop does not make you a tax wiz. Caring about your home does not make you Genevieve Gorder. (Is she still relevant?) All of these things I love, find excitement in, and hope to be better-skilled at. But they all take time and discipline. It is so easy for me to tell others this truth, and so hard to believe it for myself.

I guess what I’m trying to say is...keep trying new things, and never forget the ice cream.



Roasted Peach Ice Cream with Honey Granola
(Base from Half Baked Harvest)

Ingredients

Ice Cream Base
2 cups heavy whipping cream
1 14-oz can sweetened condensed milk
1 tbsp. vanilla extract

Roasted Peaches
3 small peaches
¼ cup brown sugar
¼ tsp. cinnamon
½ tsp vanilla
½ tsp lemon juice
1 tbsp. cornstarch
Pinch of salt

Granola
I made this granola recipe but you can use your favorite.

Directions
1. Place all roasted peaches ingredients together and toss in a cast iron skillet. Bake at 375 degrees for 10 minutes. Let cool.
2. Prepare ice cream by whipping heavy whipping cream, sweetened condensed milk, and vanilla until stiff peaks form. You can use a stand mixer and whisk attachment if you have one. I used my electric mixer.
3. Fold in ¾ cup of the granola and the entire pan of roasted peaches (including all the yummy juice!). You can adjust as wanted. Sprinkle granola across the top. Freeze for 4 hours or overnight.
4. Dig in.