Although we still have a few weeks left before we transition into autumn, it seems for us, summer is over as soon as school starts. It will be a new school year, a new school, new friends and all sorts of new adventures and I am ready for it. I am ready for the routine.
This past weekend we celebrated the end of summer with extra hours at the pool and an ice cream party. We still have many days of heat ahead of us, but it was a good way of making the little ones understand the changes that are ahead for them.
It has been the summer of fruit for me. I can’t even remember the last time I made a chocolate recipe in this blog. That has not been one of the cravings during this pregnancy, but fruit… yes, plenty of it.
I waited a long time for saturn peaches this time around. They haven’t been as abundant in our markets, but I finally found some beautiful ones this week. I’m not sure if technically this is correct, but saturn peaches seem sweeter to me than any other stone fruit. Could this be true? Or maybe it’s just my memories of eating them at the beach during my childhood. Nevertheless, I always get extra excited when I find them and this time was no exception.
As I have mentioned many times before, I have a weakness for pistachios. I thought it would be great to create a chunky ice cream with fruit and pistachios. The ice cream recipe is from David Lebovitz’s “The Perfect Scoop” and I love the slight tanginess that the sour cream adds to the entire recipe.
The pistachio nougat recipe is a slightly softer version of the traditional nougat and turns a bit into marshmallow once it has been in the ice cream overnight. Loved the texture of it and so did everyone else.
Makes half a sheet pan
100 grams egg whites
10 grams powdered sugar
275 grams honey
800 grams sugar
170 grams glucose
300 grams water
650 grams pistachios, lightly roasted
In a medium saucepan, cook the sugar, glucose and water to 144C. This will take a few minutes.
In the meantime, roast the pistachios and keep them warm until ready to use.
Place the egg whites in the bowl of an electric mixer. Start whipping slowly and when they are foamy add the powdered sugar. Continue to whip.
Place the honey in a small saucepan and bring to a boil. When the sugar syrup is at about 130C, add the boiling honey to the whipped egg whites and continue to whip.
When the sugar syrup has reached 144C, remove from heat and start adding it to the egg whites slowly pouring in through the side of the bowl. Keep it close to the edge so the whisk attachment doesn’t start spinning the sugar into threads. Add all the syrup and turn it to high speed. Continue whipping until the bowl cools off slightly but it is still warm, about 4 minutes.
At this point, you can do a test of what the consistency of the nougat will be once cooled. Turn machine off and take a small piece of the meringue. Dip it in ice water and see how much it hardens.
When desired consistency has been reached, fold in the warm pistachios and immediately spread on a silpat while it is still warm and pliable. Spread into an even layer. You can dust the top with powdered sugar and use a rolling pin.
Let it cool completely for about 4 hours.
Saturn Peach and Pistachio Nougat Ice Cream
peach ice cream adapted from “The Perfect Scoop” by David Lebovitz
600 grams saturn peaches
125 ml water
150 grams sugar
120 grams sour cream
250 ml heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice
175 grams pistachio nougat, chopped into small pieces
Peel and dice the peaches. Place them in a medium saucepan with the watr. Cook them for about 10 minutes until soft.
Remove pot from heat and add the sugar. Transfer the peaches to a clean bowl and let them cool completely. Once cooled, puree them in the food processor.
Add the sour cream, heavy cream, vanilla and lemon juice. Mix thoroughly and chill completely. Churn in ice cream machine and when desired consistency is reached, fold in the chopped pistachio nougat. Transfer to container and freeze.