Summer is not yet over (at least not here in the Midwest, where it’s supposed to hit 90 degrees for a couple of days). I firmly believe there’s still time to enjoy what’s left of the season. In particular, summer fruit — while rhubarb is a distant memory, we still have peaches. For now.
I’m currently staying with friends and as a result we’re all going through baskets at breakneck speed. I figured a pairing with pepper would add some sharpness, which you can dial back if you like. A variety of peppers increases the complexity, but you don’t need to use all four types — just aim to have about a teaspoon total.
Seger White Pepper Peach
2 cups milk
1 ½ cup cream
2/3 cup sugar
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground pink peppercorns
¼ teaspoon ground Szechuan peppercorns
½ teaspoon salt
½ teaspoon vanilla
4 ripe peaches, sliced
Place all ingredients except peaches in a medium pot and stir to combine. Heat over medium heat for ten minutes, then remove from heat and cover. When cool, place in a blender with peaches and blend until combined. Strain into a medium bowl (stirring will help push the liquid through more quickly). Chill for two hours, then freeze in an ice cream maker according to manufacturer’s instructions.