Day 6 begins. Another early morning after not enough sleep, a hard day’s work behind us, and more beans and plantains for breakfast. Thank goodness for the liquid energy that is dark and rich Honduran coffee, con leche para mi.
Today is our last work day here and this is always bittersweet. We are exhausted; sore; physically and mentally and emotionally spent. And yet, there is always a piece of me that just wants to stay. To keep working for these people that have become family. To give and give and give until I truly have nothing left to hand out.
I am always thankful for these trips.
I’m also thankful for another fabulous guest post and recipe! And this one is something special.
Susan has become such a good friend in such a short amount of time. We live (no lie) 5 minutes away from each other and it’s been a blast getting to know her and her family better.
I hope you enjoy her post as much as I do!
Let me see if I have this right.
Brandi is an angel, or from another planet, I’m pretty sure.
Brandi cooks healthy. Brandi is gorgeous. Thin. Dresses so effortlessly and looks amazing doing so. Well spoken, demure, but not too much. Feisty. Helluva gardener. Works full time, blogs full time. Takes her vacation to…South America, and pays good money to spend a week in blistering heat to put metal roofs on orphanages.
Saint or alien. Either way I’m not taking any chances, so I’m going to be her friend, just in case.
Honestly though, I’ve loved getting to know Brandi, and am so thankful she lives near by. She and her husband have been a lot of fun to hang out with, and I hope they’ll stick around! One way to ensure that is with this guest post…and the ice cream beyond ice creams.
Caramelized Peach & Ginger Cream Cheese Caramel Swirl Ice Cream.
Talk about flavor. It is rich, decadent, sweet. Smoooooth. It’s the prefect end to a sweltering summer scorcher, whether you’ve been roofing in Honduras or not. Give it a shot!
Caramelized Peach & Ginger Cream Cheese Caramel Swirl Ice Cream
makes roughly 2 quarts
- 16 ounces Cream Cheese
- 1 cup milk
- 1/2 cup Heavy Whipping Cream
- 1 cup Vanilla Sugar (regular sugar will do)
- 3 Ripe Peaches
- 3 Tablespoons Brown Sugar
- 2 Tablespoons White Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1 teaspoon sweet rum
- Caramel syrup, if desired
Combine the 3 Tablespoons Brown Sugar & 2 Tablespoons White sugar and sprinkle over finely chopped peaches. I left skins on, and really like the consistency. Place sugared peaches under broiler of oven for 7-10 minutes, until caramelized. Remove from oven and allow to cool.
In stand mixer, whisk vanilla sugar, cream, milk and cream cheese together until smooth. Whisk in spices. Stir in rum and cooled peaches (and their juices) and add to ice cream machine. Follow manufacturers instructions to complete. Near end of cycle, add caramel syrup to ice cream. Freeze and enjoy!