And lemon cupcakes. Or lemon cupcakes topped with honey-peach ice cream. Sweet and creamy from the ice cream, light and tangy from the cupcake.
When Tommi picked this ice cream, I was pretty darned happy - I don't make ice cream enough, especially since I actually purchased an ice cream maker. In fact, I think I haven't made more than a half dozen different ice creams since buying it a year ago. And while the vietnamese coffee ice cream probably beats any other (sorry, coffee and me are bffs), this one is pretty darned good.
What makes it so wonderful? Well, there's the amazing smell when you cook down the peaches with the honey. Then there's the ease of making the custard (I totally understand when it's done cooking now). And then, after churning it, there's the first taste - right off the dasher. We'll ignore the oh-so-annoying 6-8 hr chill-down ice cream must have in the freezer, because I had the perfect distraction - cupcakes! I wanted something to complement the sweetness, but not be too overpowering. While I was thinking ice cream sandwiches, Kayte had a brilliant idea - lemon cupcakes!
Now, I'm not a huge lemon fan. Give me chocolate, coffee, maple, nuts - you know, the heavy flavors. Citrus? Eh, not so much. I'll eat fruit day in day out (and do), but don't tend to put it in my desserts unless it's a crumble, crisp, or pie. But I had faith, and found Clara's recipe for lemon-lemon cupcakes. Even better, it only made 10 regular sized cupcakes. Better than that? It was easy to halve, giving me 18 mini cupcakes more adorable than you could believe.
So with that little distraction well in hand, I was able to top off my little cupcakes with a tiny (mini cookie scoop = 1 Tbsp) bit of ice cream. It was absolutely perfect, a nice little three-bite dessert. So we'll call this a successful collaborative effort, thanks to Tommi, Kayte, and Clara.
Honey-Peach Ice Cream
(adapted from Dorie Greenspan's Baking from my home to yours)
1 lb peaches, peeled and chopped into 1/2" cubes
2 Tbsp honey
2/3 cup 2% milk
2/3 cup heavy cream
2 large egg yolks
1/4 cup sugar
1 tsp vanilla extract
Put the peaches and honey in a small saucepan. Cook over medium heat for 10-15 minutes, or until peaches are soft but not falling apart. Transfer mixture to a blender or food processor and carefully blend until smooth. Set aside to let cool.
Heat the milk and heavy cream in a medium saucepan just to a simmer over medium heat. While that's heating, whisk together the egg yolks and sugar until light in color and slightly thickened. When milk and cream are just simmering, take off the heat and slowly drizzle 1/3 of the mixture into the sugar-yolk mix, whisking constantly so you don't cook the eggs. Pour in the rest, whisking all the while. Pour the custard back into the medium saucepan and set it over medium heat. Whisk constantly, scraping the bottom of the pan so nothing cooks onto it, until it coats the back of a spoon and is slightly thicker. Immediately remove from the heat and stir in the peach puree and vanilla. Scrape into a bowl and set in the refrigerator for at least 2-3 hours, or until thoroughly chilled.
Process the custard in an ice cream maker according to the instructions. Pack into a container and freeze for at least 2-3 hours, or overnight.
(adapted from Clara)
1/2 cup flour
1/4 tsp baking powder
pinch kosher salt
1/3 cup sugar
2 Tbsp butter
3 Tbsp milk
2 Tbsp lemon juice
1/8 tsp lemon extract
Preheat the oven to 350 degrees F. Grease or line a mini muffin pan and place on a cookie sheet.
Sift together the flour, baking powder, and salt. In a measuring cup, combine the milk, lemon juice, and lemon extract. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the egg until the mixture no longer looks curdled. Add the flour mixture and milk mixture alternately, starting and ending with the dry ingredients. Using a mini cookie scoop or a spoon, fill the mini muffin cavities 1/2 to 2/3 full. Bake for 15 minutes, or until top springs back when lightly pressed. These won't color, and will be fairly flat-topped.
Remove cupcakes from pan and set aside to cool.
Makes 18 mini cupcakes.
Last Week: Parisian Apple Tartlet
Next Week: Coconut-Roasted Pineapple Dacquoise