Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 2 cups water 2 large egg yolks 2 tablespoons lemon juice 2 teaspoons salt 2 cups white sugar 2 cups frozen peaches, thawed 1 cup ice cubes 1/2 cup milk 1 cup sugar 2 tablespoons unsalted butter 2 teaspoons vanilla extract (optional) Directions In a large pot, heat olive oil over medium-high heat and sauté the garlic until golden brown.
Add the water and egg yolk and cook until pale and foamy.
Stir in the lemon juice, salt, and sugar and cook for about 10 minutes.
Add frozen peches and cook, stirring occasionally, until they’re soft and tender, about 5 minutes.
Stir the ice and milk into the pot.
Bring the mixture to a boil and then lower the heat to medium-low.
Add 1 cup of the lemon-sugar mixture and stir gently for 30 seconds.
Add 2 cups of the frozen pecs and cook another 10 minutes, stirring every few minutes to prevent sticking.
Turn off the heat and add the remaining 1 cup water and remaining lemon juice.
Bring to a gentle boil, reduce the heat, and simmer until the sugar is reduced by half, about 20 minutes.
Remove from heat, cover, and let cool.
Cut into wedges and serve with whipped cream, lemon ice cream, or any other dessert you want.
Notes This recipe can be made ahead and stored for up to 6 months.
