When I think back on our single year, I feel the same way.
Roasted Peach Sorbet
Makes about 1 quart
Adapted from Serious Eats
3 pounds ripe peaches
juice of 1 lime
1 cup sugar
¼ tsp salt
Preheat the oven to 350 F. Cut the peaches in half, leaving the skins on and the pits intact. Place them cut side down onto a clean baking sheet. Roast the peaches on the center rack of the oven for 30 minutes. Remove them and let cool.
When the peaches are cool enough to handle, the skins should slide off easily. Discard the skins and pits and place all of the peach flesh into a blender. Add the fresh lime juice and sugar, then process to a fine puree. Be sure to add the citrus juice before you puree it, otherwise the peaches may oxidize (turn brown). Strain the mixture if necessary and add salt to taste. Let the puree chill for at least a couple of hours, preferably overnight.
If you are using an automatic ice cream machine, process the sorbet according to the manufacturer’s instructions and then chill it in the freezer for a couple of hours until firm. If you are using an old fashioned hand-crank machine, I have some tips:
Hand Crank Ice Cream Maker Tips
1. The colder the better. Make sure your sorbet or ice cream base is super cold and it also helps if you put the actual canister that the base will go into in the freezer for a while before you make the sorbet. An hour should do it.
2. Even distribution. When you are ready to add the ice to the bucket, do it in layers. Add some ice to the bottom of the bucket, then about a tablespoon or so of kosher or rock salt. Bigger salt is better. Add another layer of ice, and some more salt. See the pattern here? I did three layers like this. That way, your ice melts evenly, ensuring the temperature surrounding your ice cream or sorbet is pretty much the same everywhere.
3. Enlist a friend! Or in my case, a farmer! If you have someone to trade off churning duty, it’s a lot more fun and you can eat ice cream sooner.