I will start off by saying that yes, I did do some swapping out in this recipe…but here’s why. See, when I bake things that I know are in the category of, let’s just call it “Rear Expansion,” then I know I can bring them into the office and remove the temptation from my kitchen (while at the same time providing everyone a sugar-filled breakfast…seriously, it never ceases to amaze me what people will eat before 10am). But carting ice cream in? Well, it’s just not that easy…and then I’m left with a talking container of ice cream that lures me in, and generally ends up with me having to wash it all down the sink. Which is sort of a bummer.
On top of that, I am still pretty enamored with the Blackberry Frozen Yogurt I made last week – I really loved the tangy creamy thing going on with the Greek yogurt. So, I basically exchanged the milk and cream for yogurt instead. I still boiled the honey and peaches and kept the same amount of sugar (although I ran short at the last minute and swapped out 1/4 cup of sugar for 2 TBS of corn syrup) and vanilla.
Overall I really enjoyed the taste and right out of the ice cream maker, the texture was perfect – the only problem was that it froze up solid in the freezer! I might try some raspberry liquer next time to keep it soft (I’d go for the peach shnapps, but that carries some bad college memories for me…hahaha). Thanks to Tommi at The Brown Interior for making a great choice this week!