And then she added a twist.
She was thumbing through my review copy of No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treatsby Leslie Bilderback. And she saw the magic word: Prosciutto.
Now, we've had this smoky, salty ham in peas and pastas, but ice cream? This was something new. But the results were amazing. A little sweet, a little salty, a lot of summer.
Peach-Prosciutto Ice Cream
3 large fresh peaches, sliced
1/4 cup water
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
pinch of salt
1/8 teaspoon freshly grated nutmeg
13-oz. can sweetened condensed milk
1 cup milk
2 cups heavy cream
2 oz. prosciutto
Combine the peaches, water, zest, juice and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the peaches release their liquid. Continue cooking until the fruit breaks down, the liquid evaporates and the mixture becomes jammy. Remove from heat and cool completely.
Chop prosciutto finely.
Puree the cooled peaches, either by passing through a fine mesh strainer, or running through a food processor or blender.
In a large bowl, combine the peach puree, nutmeg, sweetened condensed milk, and milk.
In a separate bowl, whip the heavy cream until it reaches soft peak. Fold the cream and prosciutto into the peach mixture, then transfer to a shallow freezable container.
Cover with plastic wrap or waxed paper pressed directly on the surface of the ice cream, and place in the freezer for six hours.