So we’re going for around 110 degrees today and tomorrow (that’s 43 celsius). It’s too hot to turn the oven on to bake a pie for dessert. What to do? If you have a freezer, you’re home free.
You’ll need a metal loaf pan or metal bowl for both of these.
SIMPLE PEACH ICE CREAM
6 of the best, sweetest fresh peaches you can lay your hands on
1 14-ounce can sweetened condensed milk
Peel the peaches by dropping them into boiling water for one minute, then into a bowl of cold water. The fuzzy skins should come off easily. Slice them into the metal pan or bowl and put in the freezer until firm.
When peaches are ready, scrape them in batches into a blender or food processor, and blitz until pureed (or leave a few pieces intact). Stir in the sweetened condensed milk. Eat right away as soft serve or pudding, or put back in the freezer until fully frozen.
You can vary this by adding a little almond extract, a tablespoon of lemon juice, or some fresh pitted cherries.
If you have leftover coffee, this is brilliantly simple. If not, make some strong, fresh coffee. Sweeten coffee to taste with sugar, honey, brown sugar, whatever floats your boat. Pour into metal pan or bowl and freeze, stirring about once an hour. That’s it. Serve with whipped cream if you like.
For Mocha Granita, add some chocolate syrup or cocoa to the coffee before freezing.
A shot of Sambuca, Kahlua, or other sympatico liquor would go well over this.