I warned you, didn’t I? Summer = all peach everything around here. But summer also means hurricane season and this one is already a doozy. Living in Louisiana we were lucky to be far enough north hurricanes weren’t really a concern, but you have never truly seen a storm until you have seen a storm in the South. The sky opens up and a torrential downpour can last for days at a time. Your windshield wipers are on high and it’s still not enough to see clearly. I had my “emergency flooding route” that I would take to work if it was raining, because streets back up with water almost instantly. The worst storm dumped 30+ inches in 48 hours. And it was terrifying. Entire neighborhoods flooded in places they were told would never flood.

Hurricane Harvey and the flooding happening in Houston right now is bringing back all those memories. Of anxiously watching the streets and your yard, tracking how high the water is rising. Of staring at the radar, wishing and praying for that massive storm to finally just move. In fact, the only time I’ve ever been to Houston it was pouring rain and we had to turn around multiple times due to water over roads. And that was just from a “regular” storm! The National Weather Service has had to add new colors to their graphics because the amount of rainfall is unprecedented.

The whole situation is overwhelming and heartbreaking and it is easy to feel helpless. If you are looking for ways you can monetarily donate, here are a few local organizations: Houston Food Bank, Corpus Christi Food Bank, Texas Diaper Bank, Austin Pets Alive!, State of Texas Agriculture Relief Fund. If you have an excess of Southwest airline miles, you can donate those to deploy volunteers (choose either Red Cross or Team Rubicon). Regardless of your physical location, donating blood now and in the months to come can be beneficial, especially because the summer months statistically have less donors to begin with. At the very least, keep these people in your thoughts and prayers as more rain continues to come to the area.

Now back to the recipe. Kelly made a vanilla ice cream years ago that has been the perfect base for all our ice cream concoctions. I’m fairly convinced you can’t actually ruin making ice cream if you start with this recipe. Every one turns out amazing! Cinnamon, Blueberry Cheesecake, Coffee, Cookies & Cream… Speaking of Kelly, you may notice she has been a little absent this year from LDB. That’s because she’s busy making her milkshake dreams a reality with Milkhouse Shakes! The presidential themed milkshake shop will hopefully open early 2018 in Old Town Sacramento. The shake I’m most looking forward to? The Andrew Johnson imPEACHment shake, of course!

While peaches scream summer to me, the addition of cinnamon graham crackers and warm spices makes this ice cream taste just a little more like fall. Roasting the peaches (or grilling!) beforehand also adds a richer, sweeter flavor to the peaches. It’s a step you don’t want to skip. August has been dubbed National Peach Month, so let that be your excuse to make this ice cream before summer is over!

~Stephanie

Roasted Peach Ice Cream (adapted from Vanilla Ice Cream)

• 4 medium sized peaches, pitted and halved
• olive oil
• 2 1/2 cups heavy cream
• 3/4 cup sugar
• 1 tbsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup crushed cinnamon graham crackers (about 1 sleeve)

1. Place peaches cut side up in a greased baking dish or on cookie sheet and drizzle with olive oil. Bake 20-30 minutes until tops are golden brown and flesh is tender. Let cool then cut into bite size pieces. Alternatively, you could grill the peaches.
2. In medium sauce pan over medium heat, whisk 1 cup of the heavy cream and sugar together until sugar has dissolved. Remove from heat.
3. Add remaining heavy cream, vanilla, cinnamon, nutmeg and salt and stir to combine.
4. Cover and refrigerate at least 1 hour, or overnight.
5. Turn your ice cream maker on according to its directions, then slowly pour in the ice cream base. Let churn for 15 minutes then add graham cracker pieces. Churn another 5 minutes or until mixture has thickened.
6. Transfer to freezer safe container and freeze until firm.

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