When I asked friends for their memories of homemade ice cream, the flavor that kept coming up was peach. Baby boomers like me fidgeted through the hand churning of the ice cream machine, but it was worth the wait. Often, the ice cream never made it to the freezer but disappeared behind stabbing spoons as it was devoured right from the canister. My family was generally orderly and gracious, but when it came to peach ice cream, it was survival of the fittest. Whoever got the dasher, usually the last person to crank, went quietly to a corner of the porch to savor it.
Peel, pit, and coarsely chop the peaches. Place them in a medium saucepan with
Combine the cream, milk, and the remaining
Peel, pit, and cut the peaches into 1-inch pieces. Put the peaches in a bowl and taste for sweetness. Add the lemon juice and a little sugar if they are not sweet enough. Trim the edges of the financier cake. Cut the financier cake into 1¼-by-2¼-inch rectangles. Save scraps for nibbling. Place several pieces on a plate, slightly overlapping. Place some peaches next to the cake. Place a scoop of ice cream on top of the peaches. Serve immediately.
The financiers can be made 1 day in advance. Cover with plastic wrap and store at room temperature.
© 2006 Emily Luchetti. All rights reserved.