On the subject of simple but transportive pleasures, few things top biting into a smooth, juicy peach at the peak of ripeness. One that isn't mealy, or too firm, or too tart. If you get hold of a perfect peach, you posses the key to momentary transcendence, and you should probably just eat the peach. No cream, no sugar, no vanilla; just peach.
But once you've enjoyed a bare naked peach or two, I see no reason not to have a little fun. Cook that juicy fruit in some butter, brown sugar, and cinnamon; stir it into a base of sweetened condensed milk, and balance out the sweetness with tangy Greek yogurt; throw in some graham cracker crumbs for the full pie effect; and lighten everything up with freshly whipped cream.
And if you're feeling really cheeky, drop a scoop of your finished ice cream over a freshly sliced peach. Because why not? Peach season is short, my friends—and so very sweet.
Peach Puree
1 tbsp butter
2 tbsp brown sugar
1/4 tsp cinnamon
2-3 ripe peaches, sliced (I used two and the peach flavor was there but low-key; amp it up as you please)
Ice Cream Base
one 14 oz can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 c plus 1 tbsp graham cracker crumbs
1/2 cup plain Greek yogurt
2 cups heavy cream
Directions
Melt the butter over medium heat with the brown sugar.
Add in the sliced peaches and cinnamon. Cook, stirring frequently, til caramelized, about 5 min.
Let the peaches cool, then puree in a blender til smooth.
Divide the puree in half (just eyeball it; it doesn’t need to be exact).
In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, half of the peach puree, yogurt, and 1/3 cup graham cracker crumbs until combined.
Beat the heavy cream until stiff peaks form.
With a rubber spatula, gently fold 1/3 of the whipped cream into the condensed milk mixture until fully combined. Gently fold in the rest of the whipped cream until no streaks remain.
Pour half the base into a 9-in loaf pan. Take the remaining peach puree, and drizzle half of it over the base. Use a chopstick, skewer, or spoon handle to swirl the puree into the base. Pour the rest of the base into the pan, drizzle on the last of the puree, and swirl again.
Sprinkle the remaining 1 tbsp graham cracker crumbs on top of the base.
Put the pan in the freezer overnight or for at least six hours. Once the initial freeze is over, I cover the ice cream with plastic to protect it from freezer burn.
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