Ingredients

The following ingredients have 4 Servings
  • 1 cup cool water
  • 3/4 cup superfine sugar ((or just blitz granulated sugar in a blender until finely ground but not powdery))
  • 20 ounces ripe peaches (about 4) (peeled and cut into 1/2-inch (12-mm) chunks)
  • 3 tablespoons peach schnapps, brandy, or orange-flavored liqueur
  • 1/4 cup heavy cream
  • 3/4 cup plus 2 tablespoons plain Greek yogurt
  • 2 tablespoons chopped toasted hazelnuts ((optional))

Instruction

  • In a small saucepan, bring the water and sugar to a boil, stirring occasionally. Simmer until the mixture forms a clear syrup.
  • Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool to room temperature.
  • Using a slotted spoon, transfer half the fruit to a small bowl. Pour the remaining peaches and all of the syrup into a blender or food processor and process, along with the cream and the yogurt, until the mixture reaches the desired consistency.
  • If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer’s instructions. If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place it in the freezer. Whisk the mixture every 30 minutes until it reaches the desired consistency, at least 2 hours.
  • Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. If you prefer soft-serve consistency, devour it immediately. If you prefer a harder, more old-fashioned ice cream experience, transfer to a container and freeze a little longer.