brown sugar cheesecake ice cream

with gingersnap “crust”

Gingersnap Ice Cream
Tuesday, New Year’s Day, I plucked the last beaded decoration off my Christmas tree, wishing I could keep it there just one more week, maybe two. Lights were unstrung, the tree went away, and the living room was restored to its normal twinkle-less state. Although I hadn’t slowed down and realized it was actually the holiday season until about a week before Christmas day, I found myself wishing the light would never leave. I’m not a Christmas fanatic. You know the type. That’s not me. But with the tree take-down, I felt myself wishing I were. I felt like I did as a kid going back to school after the December break. Christmas fanatic or not, the holiday is, for me, that little something to look forward to. Because after that, it is winter. Not winter-solstice-technical winter, but the winter you can feel, from skin to bone.

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Peaches & Cream

ginger cream cake with peach caramel

A classic combination. The base of my favorite summer dessert, which is also the simplest. It involves firing up the grill, rubbing down super-ripe peaches with a little bit of olive oil (yes, olive, not vegetable), grilling them until slightly charred, and topping them with various versions of cream: plain whipped cream, almond whipped, rosemary or basil-infused cream, melting ice cream, whatever. Then, I like to sprinkle them with crumbled gingersnaps. And that’s it. I can end the post here. It takes 10 minutes, and it enhances peaches enough without transforming them. And that’s what summer cooking should be about — taking fruit and veg and working with them minimally. It’s so nice to be able to appreciate the season’s bounty for what it is: sun-ripened and sweet with a tart edge.

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