You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Peach & Bourbon Ice Cream

Peach & Bourbon Ice Cream

Wellington is known as the Windy City down here in New Zealand. If you want to spend a scary few hours on Youtube, try searching "Wellington airport landings" (and then make a note never to fly in and out of the city again). But in February the wind usually settles down which opens us up to a glorious, temperate summer. And on those days, it feels like everyone in Wellington is out and about and enjoying the sun. We should be, we only get a short window of it!

That is, any year but this year.

I'm not the biggest heat baby, and I don't usually feel like I need an achingly hot and sweaty summer. But even I woke up earlier this week to yet another torrential downpour and gale force winds, and thought really?! And if I feel that way, that's saying something.

But last weekend we had a glorious day. And to celebrate, I whipped up this delicious concoction - I'd been keeping the bowl of the ice cream maker in the freezer for just such an occasion. It just so happened to be Matt and my first wedding anniversary, so we celebrated by lighting the pizza oven and having a few friends around for a (rather boozy) few pizzas. Towards the end of the night I pulled out my peach and bourbon ice cream. Between the seven of us left, we devoured the tub, sprinkled with toasted pecans and piled into waffle cones. So delicious. 

On the night, I made this two ways; one batch was made with roasted peaches, and the other with raw.  Instant tasting focus group for the win. The verdict around the table was mixed - some people swore by the roasted, but others liked the raw version. The roasted was deeper and sweeter than the raw version, and paired beautifully with the bourbon. But then there was something so fresh and vibrant about the raw version. Honestly, I liked it either way. Ultimately, I think it just comes down to how much time you have on your hands; if you have an extra hour, throw the peaches in the oven and roast them off while you go about your day. But if you're pressed for time (or a little bit lazier - lets be honest, we've all been there), then feel free to skip that step and you'll still have amazing results.

Both methods are outlined below. Let me know which you prefer!

5 minute Lemony Basil Pesto

5 minute Lemony Basil Pesto

Mexican Street Corn

Mexican Street Corn