The Wrong Mountain - Toasted Peaches & Cream Milkshake

Living in Georgia, peaches are just part of summer. The Peach State wears the nickname proudly, and right behind the Waffle House, I'd argue Chick-fil-A is probably our second most recognizable restaurant. Every summer, people start counting down until the Peach Milkshake returns to the menu, and for good reason.

I've always been a sucker for anything peach-flavored. Add ice cream to the equation, and it's pretty much a foregone conclusion. When it's 96 degrees in the shade, as it seems to be every afternoon around here lately, a cold peach milkshake sounds like about the best idea anyone has had all day.

When I came across this recipe, I was sold immediately. The twist is that instead of simply throwing peaches into a blender, you caramelize them first with butter and brown sugar. The peaches become softer, sweeter, and pick up a little bit of that browned butter flavor before ever making it into the shake.

The result is richer than a traditional peach milkshake and tastes like somebody combined peach cobbler with homemade vanilla ice cream. It's one of those recipes that feels a little fancier than the effort it takes to make.

One suggestion: don't skip chilling the peaches before blending. That little bit of patience keeps the milkshake thick instead of turning it into peach soup.

And if you really want to impress someone, throw the peaches on the grill instead of the stovetop. The recipe mentions it as an option, and I have a feeling that'll be happening at our house before peach season is over.

Toasted Peaches & Cream Milkshake

Serves: 1 large or 2 small shakes

Ingredients

• 1 large ripe peach

• 1 tbsp butter

• 2 tbsp light brown sugar

• 1/2 tsp vanilla extract (optional)

• Pinch of kosher salt

• 1/4 cup whole milk

• 2 generous scoops (about 1½ cups) premium vanilla ice cream

• Whipped cream

• Maraschino cherry

Optional: Brown sugar or crushed graham crackers for garnish

Instructions

• Slice the peach into wedges, leaving the skin on.

• Melt the butter in a skillet over medium heat.

• Add the peaches, brown sugar, and a pinch of salt. Cook 3–4 minutes per side until caramelized and very soft.

• Remove from the heat. Slip the skins off if desired and chill the peaches for 15–20 minutes.

• Blend the peaches, browned butter, vanilla, milk, and ice cream until smooth.

• Pour into a chilled glass and top with whipped cream, a cherry, and a light sprinkle of brown sugar or crushed graham crackers.

A Few Notes

A pinch of cinnamon while cooking the peaches adds another layer of flavor.

A teaspoon of bourbon turns it into a peaches foster milkshake.

Vanilla bean ice cream is worth the upgrade.

Grilling the peaches instead of sautéing them adds a subtle smoky flavor that's outstanding.

This is What I Heard...

While this race takes place in the summer, the organizers of the Mountain of Hell put a unique twist on things by starting the race on a snow-covered glacier.

Every summer, hundreds of riders line up shoulder to shoulder at the top of a glacier in the French Alps. The race begins on snow before dropping onto dirt, rocks, roots, and eventually into the valley below. Along the way there are crashes, bottlenecks, impossible-looking descents, and enough close calls to keep your palms sweating from the comfort of your couch.

I've watched a lot of cycling over the years, but this has to be one of the wildest events I've come across. If nothing else, it's worth watching just to see several hundred mountain bikers trying to stay upright while racing across a snowfield on knobby tires.

Enjoy the ride...and be thankful your local trail probably doesn't begin on a glacier.