Remember how I told you yesterday that using all cream in your mix instead of a milk/cream combo would make the ice cream stay soft in your fridge?
Apparently I was wrong:
My glorious peach ice cream is now more like peach-pit ice cream because it’s hard. Like a pit.
Here’s my theory: the juices from the cooked peaches comingled with the creamy base and created a new liquid substance that decided it would not stay soft in the fridge.
“Stay soft in the fridge? Not me,” said the ice cream in a candid interview. “Peaches are always getting s**t for being mushy and delicate. Everyone’s always petting my downy skin and I’m like: Yo! Hands off woman! You don’t know my life! I just wanna be cool and tough, ya know? Like my boy, da nectarine.”
Da nectarine was unavailable for comment.