Peach Ice Cream

My youngest daughter said today she doesn't want to grow up. She wants to stay 4 forever.
Trying to make her picture her birthday cake next year with five candles instead of four didn't help.
She said she refuses to grow up.
I asked her why, I wanted to know what is it about being four that she likes so much. And she said, "Because girls who are four are good and do what their moms say."
Cute... but knowing that she said this only because she had every intention of leaving her lunch half eaten.
However, there's at least one thing this little 4-year-old monkey will never leave on her plate, or shall I rather say bowl. Ice cream, of course.
And if you didn't know, "4-year-old girls can drive cars, finally". So much about not wanting to grow up.
Whether you'd like to be four forever or there's no way back, you might still enjoy some ice cream with some of the last peaches this year, delicately scented with vanilla and rosemary.

Peach Ice Cream

* 3 peaches or nectarines (or mixed)
* 2 TBspoons sugar
* 1/2 vanilla bean
* 1 rosemary twig
* 2 TBspoons honey  - I used rosemary honey from Sardinia
* 250 ml heavy cream
* 200 g sweetened condensed milk
*100 g thick yogurt
* 1 lemon (juice only)


Turn your oven on with the broiler function on.
Wash and dry the peaches. Cut them in half and remove stones.
Place the peaches on a baking tray lined with baking paper, cut side up.
Mix the sugar with the scraped vanilla seeds and sprinkle the peaches.
Sprinkle the rosemary leaves over them, place the empty vanilla bean halves among the peaches, and put them in the hot oven, 10 minutes.
Let them cool a little bit and then remove the skins, discard the rosemary leaves and the vanilla bean (*). Pureé or just mash 4 peach halves and dice the remaining two.
Whip the heavy cream until soft peaks form. Add the sweetened condensed milk, the yogurt and the lemon juice. Mix well and then stir in the peaches both the pureéd and the chopped ones.
Cover and chill in the fridge for a couple hours.
Churn the ice cream in an ice cream maker and then freeze to the end in the freezer, or just pour into a container adapt for freezing and freeze, stirring it a couple times during the first two hours to avoid large ice crystals.


(*) Don't throw away the used vanilla bean - add it to a container with caster or powdered sugar and you'll have yourself wonderful homemade vanilla sugar, or add it to the bottle of vanilla extract to continue feeding it

Gelato alle pesche


* 3 pesche o pesche noci
* 2 cucchiai di zucchero
* 1/2 baccello di vaniglia
* 1 rametto di rosmarino
* 2 cucchiai di miele  *  - ho usato il miele al rosmarino
* 250 ml panna fresca
* 200 g latte condensato zuccherato
*100 g yogurt denso (tipo greco)
* succo di 1 limone


Lavate e asciugate le pesche. Tagliatele a metà e togliete i noccioli. 
Mettete le pesche in una teglia ricoperta con carta da forno, con il lato tagliato verso l'alto.
Mescolate lo zucchero con i semi di vaniglia e cospargete le pesche. Aggiungete le foglioline di rosmarino e il baccello vuoto di vaniglia.
Infornate nel forno caldo sotto il grill per circa 10 minuti.
Lasciatele intiepidire un po' e poi togliete le bucce, togliete anche il rosmarino e il baccello di vaniglia. Frullate o schiacciate 4 metà, e tagliate a dadini le due rimaste. Aggiungete il miele alle pesche.
Montate leggermente la panna. Aggiungete il latte condensato, lo yogurt e il succo di limone. Mescolate bene e poi unite anche tutte le pesche.
Lasciate la crema preparata in frigo per un paio d'ore e poi versatela nella gelatiera oppure congelatela direttamente nel freezer.


(*) Non buttate il baccello vuoto. Aggiungetelo al contenitore con lo zucchero e avrete dopo una settimana lo zucchero vanigliato fatto in casa, oppure unitelo agli altri nella botiglia con l'estratto di vaniglia.

Sladoled od bresaka


* 3 breskve ili nektarine
* 2 žlicešećera
* 1/2 mahune vanilije
* 1 grančica ružmarina
* 2 žlice meda (koristila sam med od ružmarina)
* 250 ml slatkog vrhnja (svježeg, nezaslađenog)
* 200 g zaslađenog kondenziranog mlijeka
*100 g čvrstog jogurta
* 1 limun (iscijeđeni sok)


Breskve operite, posušite i prerežite na pola.
Izvadite im koštice i stavite ih na pleh obložen papirom za pečenje, s prerezanom stranom prema gore.
Razrežite 1/2 mahune vanilije na pola po dužini pa tupom stranom noža sastružite sjemenke i pomiješajte ih sa šećerom.
Pospite polovice bresaka šećerom.
Stavite uz breskve prazne polovice mahune vanilije i grančicu ružmarina pa ih stavite u zagrijanu pećnicu pod gril 10 minuta.
Ostavite breskve da se malo ohlade. Skinite im kožicu. Uklonite listiće ružmarina i mahunu vanilije (*).
Dvije cijele breskve (tj. 4 polovice) izmiksajte štapnim mikserom ili ih dobro izgnječite vilicom. Dodajte im med i dobro izmiješajte.
Treću breskvu (tj. preostale 2 polovice) samo nasjeckajte na kockice.
Umutite dobro ohlađeno slatko vrhnje u mekani šlag.
Dodajte kondenzirano mlijeko, jogurt i sok limuna.
Umiješajte breskve (pire i kockice) i ostavite nekoliko sati u hladnjaku.
Ohlađenu smjesu sipajte u stroj sladoled ili izravno u posudu pogodnu za zamrzavanje.
Prije posluživanja sladoled ostavite 10-ak minuta na sobnoj temperaturi, ili u hladnjaku.


(*) Praznu mahunu vanilije nikad ne bacajte. Stavite li je u kutiju s kristal šećerom ili šećerom u prahu dobit ćete domaći (prirodni) vanilin šećer. Ili ako ste se odvažili na pripremu domaćeg ekstrakta vanilije, dodajte mahunu u bocu s ekstraktom.