Chill out with no-dairy no-churn peach pie ice cream #TweetYourShabbat
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at The Forward in sharing what you’ll be eating and how you’re feeling this week at #TweetYourShabbat
It’s hot. Times are rough. Every family in America is feeling the stress of an uncertain fall. School, if it opens at all, will look very different and could close at any time. The High Holidays are happening via Zoom. The election is 73 days away. We still can’t see our friends or family unless we are masked, outside, and stay six feet apart. Our country is in the grips of a massive crisis, destroying our economy, our health, our ability to live our daily lives, while our President golfs and tweets.
It’s enough to make anyone sweat.
That’s why this week I am proposing something cool, sweet, and seasonal. Rich peach pie ice cream with whipped cream. Sweet and juicy August peaches, warm spices like cinnamon, nutmeg, and graham cracker crust pieces make a refreshing treat that is deep in flavor.
After months of panic, uncertainty, and tragedy, everyone is depleted. Everyone is exhausted In the face of this much psychic pain and loss, we need Shabbat.
Last week we had Shabbat with company for the first time since March. We had to stay six feet apart. We didn’t dare share food or drink or embrace. But I kicked off my shoes and put my feet in the grass and we drank wine and watched our kids play and I felt light as air, full of joy. We drank and talked for hours. It was such a welcome escape from the darkness and fear and impossible choices families across America are facing. I vowed to do it again the following Shabbat.
This peach pie ice cream is refreshing enough to eat outside in the August heat, laughing with your friends. It’s sweet enough that your kids will devour it and sophisticated enough that you can pair it with a good bourbon perfectly. I hope you eat it outside with your friends, with your feet in the grass, and laugh really hard, so hard, that for a little while, you forget everything that is happening, and life feels sweet.
How was your week? How are you spending Shabbat? Let us know at #tweetyourshabbat! Everyone is welcome at this table! Come hungry
No Churn, No Dairy Peach Pie Ice Cream!
It’s cold and sweet and full of warm spicy. It also comes together in minutes. What more could you want from a summer Shabbat? It is spice forward, but not so much that my 3-year-old didn’t devour it. If you prefer, cut back the cinnamon and cloves. Yields about 2 pints of ice cream.
1 ¼ cup graham cracker crumbs
½ cup dark brown sugar
1 stick butter or margarine
1 teaspoon Vietnamese cinnamon ( Don’t hate me, this isn’t pretense – it’s just better.)
1 teaspoon Vietnamese cinnamon ( YES this recipe has two full teaspoons of cinnamon. It’s what makes it taste like pie)
½ teaspoon nutmeg
A dash ground cloves
32 ounces frozen peaches (in a perfect world you would slice local organic ones and freeze them, but I didn’t!)
½ cup of cold water added gradually
¼ cup of dark brown sugar
For the Crust Filling Dump melted butter, graham cracker crumbs (please buy them as crumbs. There is too much going on to make your own crumbs). Mix them together with a fork, and shove them in the freezer for ten minutes. You can do this the day before.
Put frozen peaches and spices in your food processor with a cup of water and blast it. Add more water as needed — not too much, just enough to keep the peaches moving and churning away in that Cuisinart. I used ¼ cup at the start and added a bit more, just to keep the peaches moving.
Once the ice cream is prepared, pour it into a metal loaf pan. Break off bits of crust and stir throughout the ice cream. Grab any loose pieces and form into little clumps and add, distributing evenly for some crust in each bite.
Eat outside with no shoes on, preferably out of a waffle cone. Shabbat Shalom