Over the past few years my flawless taste in music has been compromised by my lovely husband. He loves country music. I know. I've obviously got Stockholm Syndrome because I actually don't mind some of it nowadays! One artist on high rotation in our household is Luke Bryan and he has a song that talks about 'homemade peach ice-cream on sunburnt lips'. Over the years I've loved the thought of the former and definitely not the latter.
So today I thought I'd bite the bullet and make my own homemade peach ice-cream. It was a rip-roaring successs!
I glimpsed a few recipes online and then altered it to suit the ingredients I had in stock.
Stone fruit is abundant in southeast Queensland at the moment; in fact I scored peaches and nectarines for $1.50 a kilo! Of course they all ripened at once and so I had a perfect opportunity to turn something perfectly lush and nutritious into something seriously decadent. Ha!
So, here's what I did! If you give it a go, let me know how you go. The results got a big thumbs up from Dylan and I reckon it was pretty bloody delicious too!
10 peaches (or mixed peaches and nectarines will be fine- I won't tell anyone!)
250g marscapone (cream cheese would work too)
300ml cream (I had thickened cream in the fridge but pouring cream would also be fine, if not better)
4 eggs, separated
1/2 cup of sugar
1 large lemon
1/2 tsp of salt