It’s hot this week, so I was in the mood for more ice cream. Who am I kidding, it doesn’t need to be hot for me to be in the mood for frozen treats. Or any kind of dessert, really. With peaches in season right now, I turned two pounds of fruit into a fragrant, satisfying ice cream.
The recipe is by Emily Luchetti, and can be found in her book, A Passion for Ice Cream. She suggests a pairing with oatmeal financiers, but since this ice cream is egg-less, I didn’t make them, as there weren’t any leftover egg whites.
The fruit needs a bit of prep: peeling, pitting and chopping, then simmering it with sugar to break the fruit down a bit, and eliminate some water. I saved washing an extra pot by microwaving the dairy until it was hot, then combined it with the peaches. After an overnight chill, I churned the thick mixture. The flavour was unmistakably peaches and cream, and not too sweet. A great summer dessert.