We got some peaches with our organic fruit and veg delivery. Since they are in season, these things generally find their way into some frozen dessert. The mascarpone add such a nice creaminess to the overall texture and the peaches taste great.
You can do this without an ice cream maker, it will just take longer. Essentially, you need to take the cooled ice cream mixture and put it into a freezerproof container. Every 2 hours or so (for a bout 6 hours total freezing time) you'll want to go in there and whisk up the mixture with electric beaters or something. What you're trying to do is break up any ice crystals which will want to form as it freezes. A healthy fat content (whole milk, cream, mascarpone, etc.) will form globules around the crystals and keep them from getting too large, which is key to a creamy end product texture. Use this method for any ice cream if you don't have a machine.
Now try this.
160 g sugar
160 ml water
juice of 1/2 lemon
250 g mascarpone cheese
5 ripe peaches
Put the sugar and the water in a saucepan and heat gently to dissolve the sugar, about 4 minutes. Swirl the pan around to dislodge any crystals on the bottom, then transfer to a bowl to cool. Add the lemon juice and stir. Put in the refrigerator to chill for 30 minutes.
Pour the chilled sugar into a blender together with the mascarpone and process to combine.
Cut a cross in the stalk end of the peaches and put in a bowl, pour on boiling water and keep pushing the peaches under for 1 minute. Drain and refresh in cld water and the skins will slip off easily. Cut the leaches in half and lift out the stone (pit). Slice directly into the mascarpone mixture in the blender. Process the mixture into a smooth puree.
Churn using an ice cream maker. Freeze for use later. You can put this in the fridge 25 minutes before serving to loosen it up some.
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