Helado de melocotón sin máquina con melocotones a la miel

Ingredientes

• 1 1/2 pounds peaches (about 5 or 6 peaches)
• 2 tablespoons sugar
• 1 14-ounce can sweetened condensed milk
• 2 cups heavy cream
• 2 ounces cream cheese (at room temperature)
• 1/2 teaspoon fine sea salt
• Pitted and sliced peaches
• Honey
• Fresh thyme leaves (optional)

Preparación

1. 1

   Bring a saucepan of water to a boil. Fill a bowl with ice water. Use a small, sharp knife to mark an X on the bottom of each peach. Drop the peaches in the boiling water for 1 minute. Transfer the peaches to the ice water and cool.

2. 2

   Slip the skins off the peaches, remove the pits and roughly chop. Puree in a food processor with the sugar until smooth (or leave it slightly chunky if you prefer). Put the puree in a bowl and stir in the condensed milk until smooth and combined.

3. 3

   Whip the cream, cream cheese and salt in a mixer with the whisk attachment until soft peaks form. Fold in the peach mixture with a spatula until completely blended.

4. 4

   Scrape the mixture into a loaf pan or other freezer-proof container. Cover and freeze until firm, about 4 hours.

5. 5

   Take the gelato out of the freezer about 15 minutes before serving to ease in scooping. Serve in bowls with sliced peaches, a drizzle of honey and the thyme sprinkled over.