I know everyone is jumping into Back to School season with both feet but I’m not done with summer. As long as heat warnings remain a constant in my life so too shall ice cream. So while it’s usually best to stay ahead of the curve in the content creation game, autumn is a curve I don’t mind being behind. Even when I’m suffering from heatstroke or sporting a particularly painful sunburn, you won’t find me wishing the summer away. And why should I? There’s still plenty of summer left in this calendar year. So let’s make this Blueberry Cornbread Ice Cream while the sun shines – the pumpkins can wait.
It’s a long weekend here in Canada, so Toronto has emptied out. It seems everyone in our neighborhood has embarked on a kayak adventure or returned to a cottage. And we, lacking both, have done neither. Instead, we’re getting reacquainted with the lawn chairs that live in our backyard. And no, I’m not bitter about it because we’ve turned it into a full-on party complete with cake. This Rainbow Sherbet Funfetti Cake to be exact. And this cake is nothing if it’s not a party. This cake is so cheerful it makes me completely forget about my lack of kayak. Throw in a cooler full of beer, a good book, and something cooking low and slow on the BBQ, and my backyard is basically cottage country. Oh, and my neighbors are all gone, so its blissfully, if not eerily, quiet. Staycationing has never looked so good.
Of the ice cream daydreams I’ve had lately, this Rhubarb Crisp Ice Cream was my favorite. And now that it is a reality, I can’t believe it’s not a thing. I’m not about to claim I’m the first to put rhubarb crisp into an ice cream format. I’m sure someone somewhere has beaten me to the punch. But I don’t understand why it’s not a thing thing. Why isn’t it the new raspberry cheesecake? Why don’t I see crisp ice creams all over town?
Peach season is in full swing here in Ontario and I’ve already eaten my way through 3 baskets worth. And not a single one of those peaches ever saw the inside of a Mason jar or a pie. I ate them as fast as I could carry them home straight from my hand. But when I brought the fourth basket home, I knew I had to make something of them. And today’s Cognac Peach Galette with Snickerdoodle Ice Cream is that something.