July 20, 2010
Peach Ice Cream Recipe Bonanza
(No Cook) Peach and Tarragon Sorbet with White Wine
3 cups of very ripe peaches, peeled and chopped roughly
1/2 cup of sugar
1 cup white wine (stay on the dry side)
a squirt of lemon juice
12 tarragon leaves*
Take your peeled peaches and mix with the sugar, white wine, lemon juice, and tarragon. Let stand at room temperature for 20 minutes and then chill thoroughly (4 hours or over night).
Puree the peach mixture. Taste and if necessary add a few more leaves of herbs. Pour into the bowl of your ice cream maker and churn according to manufacturers directions. Serve right away, or chill in freezer to harden.
* My tarragon was so incredibly fragrant that I had to use only a very little bit so it wouldn't end up tasting like licorice. You might want to use more. This would also be excellent with sage or basil or cilantro or mint or thyme or rosemary. But you'll have to experiment with the amounts. It would also be good with ground pink peppercorns.