In the last six month I’ve changed so much that my friends call me “The New Sara”. And depending from the situation, with a smile, a grin or an angry face!
The pro of “The New Sara” is basically that I’m nicer. Sometimes. And that I’m surrounded by waves of personal luck I’ve never noticed in my almost 33 years on this earth. One of this luck waves let me won the latest David Lebovitz‘s book, The Perfect Scoop.
One day I was looking around my favourite food community and I found a post about entering a competition to win David‘s book. It was the last day to enter it. I left my comment about which was my favourite ice cream flavour, and that was it. Few days later I received an e-mail telling me I won the book!!! Gosh, I was so happy!!! The book needed something like three weeks to cross the ocean and part of the inland Europe, but finally it arrived to my humble home! And what could I do better then celebrate it by making one of David‘s ice-cream??? The book is awesome! It’s a big collection of wonderful ice-creams, sorbets, granita and accompaniment! I think it can be called the ice-cream bible! And above all it has the best Basic chapter I’ve ever seen in a cook book: complete, heavenly written, almost encyclopaedic… And I’m not trying to bribe David (as I’ve already written all this in private to David, one of the most influential food blogger online, and one of the nicest too!): I really think it!!!
But, please, David don’t hate me: I made some minor changes to you recipe… I did not modify the process or the basic ingredients, but I just added a flavour in a day that I was particularly inspired to add something “exotic”! And I did it not because I though your recipe was lacking of something, but just because I was inspired, and as it happens something like once a year, I must follow my inspiration!

675 g of ripe nectarines (ops, yes, sorry, I’ve used nectarines, instead of peaches!)
125 ml of water
1 teaspoon of Sezchuan peppercorns
150 g of sugar
240 g of whole, plain yogurt

Slice the peaches, remove the pits, and cook them with the water, the sugar and the Sezchuan peppercorns until tender. Remove form the heat and refrigerate.
When they are cool, blend them with the yogurt, still leaving chunks.
Ad my ice-cream maker is out of order, I’ve used the hand method. Put in the freezer the final mixture. Every two hour whisk it, until it’s completely frozen and creamy.