It’s been a bit since I put my ice cream maker to use and it’s already mid-August. I still have dreams of making maple bacon ice cream (soon my friends . . . soon), but I happened to have some delicious white peaches from the farmers market and found a lovely (and simple) recipe from David Lebovitz’s “The Perfect Scoop” (see my fig ice cream from last year). Although I didn’t manage to get a photo of the final product (it disappeared pretty quickly when I brought it to a friend’s place), I did enjoy learning how to easily peel the skin off of a peach. You simply put the peaches into boiling water for 20 seconds and then pour cold water on them until they cool down. It shocks the peaches and the skin rubs right off.
I plan on making the ice cream again and maybe will update this entry with an actual photo. Until then, please excuse my poor excuse for a project this week and drool over some skinned peaches.