Our week-long road trip – from New Orleans to Nashville with stops in Vicksburg and Oxford, Mississippi – has wound to a close. We explored the World War II Museum and Civil War Battlefields, toured gorgeous college campuses, got lost in one of the world’s most perfect bookstores (hello Square Books), wandered a long stretch of the Natchez Trace Parkway, and ate very, very well. Our many fabulous meals will likely inspire blog posts for weeks to come. I’m still dreaming of lovely biscuits and grits and jambalaya and muffaletta sandwiches and po boys and beignets and fabulous ways to use fresh peaches and tomatoes. I should wander the South more often… though perhaps not in August (good God was it hot down there!)
Just before we left on this adventure, I had a few very ripe nectarines to use up – it troubles me deeply to toss perfectly good food. I suppose I could have simply cut these little gems up and thrown them in the freezer for use in future smoothies, but that would have been far too logical. Instead, when I should have been packing my suitcase, I whipped up a little ice cream with two of my favorite things in life – dulce de leche and bourbon. (I do realize, enough with the bourbon already. I’m in a rut. I need to hide that bottle for a while and branch out. I’ll start tomorrow.)
Those lovely, nearly over-ripe nectarines into were peeled and chopped into tiny bits, and tossed into that soon-to-be-hidden bourbon. I had been tinkering with my go-to no-churn ice cream recipe by swapping out the sweetened condensed milk with dulce de leche (yum!), and it seemed a good idea to fold in those drunken nectarines. Off to the freezer went the concoction, and off I went to pack my bags.
As we were on final approach to National the other evening, it occurred to me this lovely little ice cream would be waiting. A perfect dinner snack to welcome us home. Perhaps I’ll mix up ice cream whenever I leave…
- 2 cups whipping cream
- 1 13.4 ounce can dulce de leche (about 1½ cups)
- 2 nectarines, diced into tiny pieces (smaller than 1 cm)
- 4 tablespoons bourbon
- ½ teaspoon sea salt
- Peel and dice the nectarines into tiny bits. Place them in a bowl, and toss in four tablespoons of bourbon. Set aside.
- In the bowl of a standing mixer, combine the whipping cream, and dulce de leche. Whisk on high speed until soft peaks form.
- Fold in the drunken nectarines, then sprinkle the sea salt into the mixture and stir to combine.
- Pour the mixture into a glass loaf pan, cover it with saran wrap and and pop it in the freezer for at least six hours, or overnight. Or until you return from vacation.