A recipe that leaves you with 3/4 of a bottle of prosecco that you need to drink? You’re welcome! You can thank me later… if you remember. You can even take aside some of the peach puree before mixing the other ingredients in to whip up some bellinis while you wait for the ice cream to freeze.
The prosecco is not just a pretty face in this recipe. Yes, its flavour pairs perfectly with peach and rosewater, but the little bit of alcohol also prevents the ice cream from freezing into a rock hard block like some homemade ice creams can do. You’ll still need to remember to keep stirring it as it freezes, unless you have an ice cream maker.
I love all the fruit in season at the moment! I got a job-lot of peaches from the market, biked home with them in my backpack, and realised they were possibly a bit worse for wear. Perfect for blending, in fact. So, I popped them in my newest toy – my super-duper speedy blender – and the rest is heatwave history. The Froothie blender Optimum 9400 is more powerful than a Vitamix, and you don’t need to buy separate jugs for wet & dry mixing – which means it works out way cheaper overall. I’m still trying to get my head around its capabilities, and can’t wait to explore more possibilities with it (ummm, tahini, anyone?! My life will be complete if I can pull that one off).