1 cup sugar
31/2 lbs. very ripe peaches, peeled, pitted and cut into
chunks (to peel easily, blanch for a few seconds in
boiling water, then immediately shock in an ice bath)
3 tablespoons lemon juice
Puree peaches in a blender or food processor. Cream the yolks and sugar. In a heavy-bottomed saucepan or a double boiler, scald the milk and cream. Add half of the milk mix to the egg-and-sugar mix, then return all to the pan and cook over low heat until it coats the spoon. Remove from heat and allow to cool. Mix puree and lemon juice into milk-and-egg mixture. Chill for several hours, and then process according to the ice cream maker’s instructions.
RASPBERRY OR BLACKBERRY SORBET
4 cups water
4 cups sugar
2 pints raspberries or blackberries
Purée berries in a blender or food processor, then strain. Heat water and sugar until boiling, then reduce heat and simmer for 3 to 5 minutes, until sugar is completely dissolved. Cool completely. Mix puree with the syrup, then chill for several hours. Process according to ice cream maker’s instructions.
(Originally appeared in the August 2007 issue.)
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