What follows is Munchkin Redux’s adaptation of a David Lebovitz recipe. Apologies that there aren’t metric measurements, but there aren’t. I peeled my peaches, but I’m not sure she did.
Ingredients:
1.5 lbs (or possibly more) ripe, in-season peaches*
1 cup plain whole milk yogurt (I used Greek yogurt)
1/2 cup heavy cream
3/4 cup sugar
Dash of fresh lemon juice
2 TBS peach brandy
- You need enough peaches to yield 2 cups peach puree, which is simply plain peaches liquified in a blender. It took me 4 or 5 large peaches.
Directions:
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Gently heat 1/2 cup heavy cream on the stove to just warm it, and stir in 3/4 cup sugar. Stir until it dissolves. Set aside to cool.
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Peel and pit peaches and blend enough peaches to create 2 cups peach puree.
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Combine the pureed peaches, the cooled cream with the dissolved sugar, and 1 cup plain whole milk yogurt in a bowl. Add a dash of lemon juice and 2 TBS peach brandy. Whisk to combine thoroughly. Taste to see if it could use more lemon. I added a pinch of salt at this point.
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Cover and chill thoroughly (overnight in the fridge,) then churn in an ice cream maker.
