Southern Snacks

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

No Churn Peach Ice Cream with Sweet Tea Caramel Sauce

It is hot here. All summer. So ice cream is must. Homemade ice cream is a special treat, but it involves a little effort in the kitchen that I’m not always up to in the heat of summer. I have memories of making ice cream with my family as a child. We had this electric contraption that fit over a basin that went in a bucket filled with rock salt and ice. Making the base and pouring it in the machine was exciting, but for my brother and I, the excitement faded after about 5 minutes of watching the churn do its job, leaving my mother to wait the rest of the time watching and adding ice and salt for the rather lengthy time the whole process took. Technology has advanced and now I have a little electric ice cream maker that has a bowl that stores in the freezer – the problem is I don’t always have room in the freezer. So when I started seeing lots of no churn recipes on the internet, I was intrigued. And it turns out it’s good. The texture is a bit thicker and grainier than the type churned in a machine that whips in air, but to me the ease of preparation fully justifies the denser texture. And the recipe is highly adaptable too. Start with condensed milk and cream, then you can add fruits, herbs and spices to your tastes.

I went for sweet in season peaches, heated lightly to release some juice. I added a little buttermilk here for the tang and creaminess. My favorite part of ice cream is usually a sweet sauce, so I wanted to create a perfect complement for the peaches, which leads me to sweet tea. I’ve been there before, in this Peach Bourbon Cake with Sweet Tea Peaches. This caramel sauce is rich and with the lovely tannic bite of tea and the freshness of mint and lemon. It’s a perfect summer version of caramel sauce that would be lovely on any kind of ice cream or with fresh fruit.

No Churn Peach Ice Cream with Sweet Tea Caramel Sauce
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For the Ice Cream
  1. 3 large peaches, peeled and cut into small pieces
  2. 1 cup heavy cream
  3. 1 (14-ounce) can sweetened condensed milk
  4. ½ cup whole buttermilk
  5. Seeds scraped from one vanilla bean
For the Caramel
  1. 4 black tea bags
  2. 1 sprig of fresh mint
  3. 2 cups water
  4. 1 Tablespoon fresh lemon juice
  5. ½ cup granulated sugar
  6. ½ cup heavy cream
Instructions
  1. Put the peaches in a small sauce pan and heat over medium heat until the peaches are soft and some juice begins to run. Set aside to cool.
  2. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment and whip until stiff peaks form. Add the condensed milk and whip until the mixture is thick and soft peaks form then add the buttermilk and vanilla beans seeds and beat until completely combined and thick. Stir in the peaches and their juice until evenly distributed. Pour the mixture into a metal loaf pan and press a piece of plastic wrap directly on the surface of the cream. Freeze overnight.
For the Caramel
  1. Bring 2 cups of water to a boil, then drop in the tea bags and mint sprig. Leave to infuse off the heat for 5 minutes, then remove the tea bags and the mint. Return to the heat and bring to a boil. Boil until the mixture is reduced to one cup of tea, then stir in the sugar until dissolved. Boil until the mixture has thickened to the consistency of maple syrup, stirring frequently. Stir in the heavy cream and continue cooking until the syrup is thickened back to a syrupy consistency – it will thicken a little when it cools. Cool completely and store in the refrigerator for up to 3 days.
The Runaway Spoon http://therunawayspoon.com/blog/

Summer Squash and Leek Gratin

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Nectarine and Almond Coffee Cake with Whipped Honey Yogurt

I’ll be honest, the first time I set out to make this cake, my idea was to use purple plums, which I had seen at the farmers market the previous week. At that Saturdays market though, there were no plums, but I had promised to make a fruity coffee cake for a girls’ brunch […]

Buttermilk Coleslaw

Coleslaw is a perfectly refreshing summer side dish, I’m not sure it’s actually allowed to have a summer celebration without it! There are so many delicious versions of coleslaw, and many people have very particular requirements, it can be a somewhat fraught decision about which to serve. But I do like to switch things […]

Lady Pea Buttermilk Vichyssoise with Crispy Country Ham

When I was a kid, my mom would sometimes in summer serve cold soups for supper. Mostly vichysoisse from a can and something called consommé madrilène. I didn’t not like this. The idea of cold soup just didn’t square in my adolescent brain. But like most things, my mother was right. Cold soup […]

Blueberry Zucchini Cake

What grows together goes together is a good way to cook in the kitchen. I love to make the most of in-season produce. I always seem to end up with one more zucchini hanging around and my market bag is always bursting with berries when they are in season. So it seemed only natural […]

Ricotta Cake with Blackberry Limoncello Compote

I used to make this cake all the time because it is so simple to put together but is so luscious. I think the original recipe is from a Mollie Katzen Moosewood book, but I have it scrawled in one of my many recipe keeping notebooks. I used to serve it with raspberry coulis […]

Southern Buttermilk Cobb Salad

Summer entertaining should be easy. It is just too hot to spend hours over a steaming stove. But that doesn’t mean a meal can’t be spectacular. And I am telling you, no one will feel cheated with a salad for dinner when it is this full of delicious, hearty components. I love laying this […]

Savory Vidalia Onion Upside Down Cakes

I’ve never been completely sure what to title this recipe. They are more than muffins, but this is based on an old recipe I found in an English cookbook where they were called dumplings, but I don’t really think that translates. There’s a biscuit-y batter, but turn them upside down and there is a […]

Rhubarb Ginger Chess Bars

Rhubarb reminds me of England. I didn’t really eat rhubarb as a child – it doesn’t grow much in the South – and the only thing I really ever heard about it was my mother lamenting a horrible dessert served at her boarding school. So I discovered rhubarb when I started spending time in England, […]