It’s been a week since I left Boston and I already miss my ice cream runs in Cambridge.  I love Toscanini’s Grape Nut, Christina’s Khulfi, and Lizzy’s Ginger.  But my latest obsession was JP Lick’s Peach flavored ice cream, which apparently only makes an appearance during the summer.  It’s so refreshing and light that I forget it must be chock-full of calories. On any hot day, it doesn’t take much convincing to make me gravitate towards the nearest creamery.

One of the best afternoons was spent sitting at a booth in the original JP Licks store in Jamaica Plain.  Despite the long line of eager tourists and neighborhood residents waiting to get their sugar fix, we usurped the table to play an epic game of Risk that lasted four hours.  Long after we finished our cones, we were still duking it out on our board game.

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JP Lick’s peach was also the last ice cream I had in the city.  Emerging from the crammed shop with a decent sized scoop in a waffle cone, my friend and I headed towards the river by the Harvard houses.  Sticky cream was dribbling down the sides, almost faster than I can lick.  The heavy heat was bearing down on us, turning my frozen dessert into a sweet molten mess.  We finished our treats in a tranquil courtyard, the sound of leaves rustling above our heads and traces of peach lingering on my tongue.  Contentment.

Most people like to savor their ice cream; I inhale mine.  Not because I’m impatient (well, not only for that reason), but because I get stressed out when ice cream isn’t eaten before it begins to melt.  It needs to be in its pristine form!  That is why when Juan and I bought frozen yogurt two weeks ago, and he asked me not to start eating during the 5 minute drive home where we can both enjoy them together, I said, “Yeah right!” and proceeded to gulf mine down.

That is also why it was so torturous to take these pictures, because I almost could not stand to see the ice cream sitting untouched, in the heat of the kitchen.

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Juan had bought me an ice cream maker.  It only made sense that we should try to make our own peach ice cream.  Using Ben and Jerry’s recipe book, we chopped fresh peaches into large chunks, let it stew in some sugar for a few hours, and used the juices to flavor the cream.  As the machine churned the mixture, we poured in the leftover peach chunks.  The result was a quart’s worth of fabulous peach ice cream that was gone in three days.  If I had to change anything, I would cut the peaches smaller next time to avoid biting into large frozen fruit pieces.

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