Sadly, summer is coming to a close. This summer has flown by, it feels like just yesterday I was tasting the freedom from finals. However, I will soon be doing some flying of my own. This next semester I will be studying abroad in the United Kingdom in Canterbury. Think Canterbury Tales. I am packed up and ready to go; good thing too because I fly out in less than 24 hours. Look forward to posts about tapas from Madrid, pasta and gelato from Rome, pastries from Paris, and uh....fish and chips from London. OK, so the UK doesn't have the greatest reputation for food but its not terrible either. There is a ton of Asian and Indian influences to British food, not even mentioning that Italy, France, and Spain are a hop, skip and a jump away. As for British food, it's full of comfort food - meat, potatoes, and veggies. I think I could go for that for awhile. Anyways, I am staying at Nick's house, which has been named Breakfast. It's the new hangout house. It was a little warmer today and we need something refreshing and cooling. We created a drink inspired by our favorite wintertime tea: ginger and peach. Since summer is almost gone, why not celebrate the last of the white peach harvest with a creamy refreshing drink?
The Ingredients
5-6 large scoops of vanilla ice cream
3 white peaches
1.5 inch piece of ginger, peeled and sliced
1 cup milk
pinch of salt
The Method
Pour the milk, salt, and ginger in the blender.
Pulse on high speed for about 20 seconds until all the ginger is no more. The added salt will boost the peach and ginger flavors. Strain this mixture through a sieve because the ginger has not-so-milkshake-friendly fibers in it. Not good.
Cut the peaches into slices and throw them in the blender.
Put the ice cream in and pour in the ginger milk.
Blend until thick and creamy. More ice cream may need to be added depending on the consistency of your ice cream.
The strong spicy flavor of the ginger pairs well with the sweet fruitiness of the peach. I am kinda sad that I didn't create this refreshing drink earlier in the summer.
This recipe will fill around 4 glasses.
Recipe by Spencer Huey
