Beautifully photographed Roasted Peach Sherbet via Always With Butter.
Makes 1 quart
zest and juice of 1 moderately sized lemon
148g white sugar, plus a handful additional for sprinkling
236 ml heavy cream
Cut the peaches into quartering, discarding the pits. Place on a baking sheet, flesh up, and sprinkle with a handful of white sugar. Roast at 400F for 30 minutes. When done, you can remove the skins if you like, but I preferred to leave them on. It adds a bit of a nice texture. Place the peaches and the remaining ingredients in a blender. Puree until smooth. Place in container and chill until completely cold -- at least 1 hour. Churn in an ice cream maker and freeze until set.