San Diego is where it’s at.
Well, okay, where Christopher and I are at.
Yup, dear friends. It’s official.
We are now bona fide, without-a-shadow-of-a-doubt San Diegans.
And I am not quite sure how I feel about it yet.
It’s kind of like how that line in that Soundgarden song goes:
I’m looking California and feeling Minnesota.
Now, I don’t quite look California (too pale), and not quite Minnesota because I’m no longer perpetually chilled and just too darn glad to be here.
Please don’t get me wrong. I love Minnesota. It is after all the state that Christopher was born in and any state that sprouted my best friend will forever be a life-long friend of mine.
What I mean by Minnesota is that feeling when you no longer have the same address you once had and yet your new one feels like someone else’s who also just happens to have the same name as you.
And you are absolutely in a state of Minnesota when you feel like you’re not quite on either coast but somewhere geographically in the middle, despite the fact that you’ve arrived in California a whole month ago.
That’s where I’m at.
And though you may not be sure of a lot of things in this state, you know one thing for sure.
You’re definitely not in Kansas anymore.
You can see then how all this can leave a girl feeling, well, discombobulated.
And yet, despite all the millions of drivers here who give me a coronary every time I jump into the car and head out onto the freeways — and the seemingly universal lack of car blinker usage — the sun and sky have never looked prettier.
Not in any city I’ve been in so far, at least.
And the palm trees that have replaced the pine ones that I can see from our apartment windows (all seven … seven!) are like long-lost friends that I’ve just now had the pleasure to make.
And every other neighborhood seems to end with the word “Beach” here (and actually has one in it!).
And the produce. Well, let’s just say they do not mess around.
And as I sit here — a new San Diegan — it all reminds me that California or Minnesota, it’s pretty darn great to be just right where you are.
Even if you’re not quite sure where where you are is yet.
‘Cause California or Minnesota, you belong anywhere you want and choose to be.
No-Churn Roasted Peach Ice Cream with Mint and Lime
California or Minnesota, nothing tastes Summer like peaches and ice cream. However, roast those golden beauties and toss in some fresh mint and lime and you’ve just created frozen, silky-smooth perfection. And you won’t even need an ice cream maker to make it.
Inspired by Kitchen Simplicity
Makes 8 servings
2 large (1 pound) ripe organic yellow peaches, halved and pitted
2 teaspoons unsalted butter, melted
1 teaspoon turbinado sugar
lime zest from one small, whole lime
1 1/2 teaspoons fresh-squeezed lime juice
handful fresh mint leaves, torn into small, evenly sized pieces
1 – 14 ounce can sweetened condensed milk
3/4 cup cream cheese, softened
2 cups heavy whipping cream, very cold
2 teaspoons vanilla extract
Preheat oven to 425 Degrees F.
Line a rimmed baking sheet with parchment paper. Set aside.
Place peach halves — cut side facing up — onto parchment-lined baking sheet and transfer to middle rack of preheated oven.
Bake for 35 – 40 minutes or until tops begin to golden.
Remove roasted peaches from oven and place on serving plate to cool to room temperature.
When peaches are barely warm to the touch — using your fingers — gently remove skins from peach halves and discard. Chop peaches into uniform, small pieces.
In a small mixing bowl — using a rubber spatula — fold chopped peaches, lime zest, lime juice and torn mint leaves together until well combined. Set aside.
In a large mixing bowl — using a hand mixer at medium/medium-high speed — beat sweetened condensed milk, cream cheese, heavy whipping cream and vanilla extract together until stiff peaks form.
Using a rubber spatula, gently fold in your roasted peach mixture into your ice cream mixture until combined.
Using your rubber spatula again, turn ice cream mixture onto a 9 x 9-inch baking pan, spread out evenly and gently smooth out surface.
Cover tightly with aluminum foil — then lightly with plastic cling wrap — and place into freezer for at least 6 hours to overnight.
20 – 25 minutes before serving, remove ice cream container from freezer and let sit at room temperature to soften slightly.
Scoop ice cream into small serving bowls, share and …
- No-Churn Lime Ice Cream Pie (sweets.seriouseats.com)
- Roasted nectarine ice cream (thejc.com)
- roasted strawberry, buttermilk, and mascarpone ice cream (daisysworld.net)