Summer = peaches. It’s that glorious time of the year.

And oh man …

…my first ever semifreddo (kind of a cross between ice cream and gelato) turned out so deliciously well …

as you can see …

This twist on a traditional Italian recipe celebrates classic dairy ingredients, plus, (*Colorado peaches*) and foraged elderberries, and a delicate touch of dried lavender buds swirling into flavor layers of luscious bliss. Worthy to be offered for a spectacular conclusion to a very special meal. No ice cream maker required.

Best served partially frozen, partially softened and luxuriously rich. I love it along with a spoonful or two of tangy sweet peach sauce.

Peach Lavender Semifreddo with Elderberry Swirl … and Peach Sauce

Makes one 8″ X 4″ loaf pan. Serve unmolded and sliced or scoop into dishes or cones. With generous thanks to www.anitalianinmykitchen.com for base recipe dairy measurements! Traditional semifreddo generally contains eggs, I love this simplified version so!

• 1 1/2 c. organic heavy whipping cream
• 1/2 c. Greek yogurt
• 1 tsp. dried lavender buds

Line 8″ X 4″ loaf pan with parchment paper or plastic wrap. In a large bowl, whip cream until stiff peaks are formed, then gently whisk in yogurt and lavender buds.

• 2 1/2 c. roughly chopped peaches (use a food processor or blender)
• 1/3-1/2 c. blond coconut sugar (to taste, start with 1/3 cup)
• 1 tbsp. freshly squeezed lemon juice

Use a food processor or blender to quickly mix peaches, coconut sugar and lemon juice, leaving some larger pieces rather than making a perfectly smooth puree. Hand whisk about 1 1/4 cup of the peach mixture into whipped cream mixture. (Reserve remaining peach sauce for garnishing the semifreddo when you serve.) Carefully pour into the prepared loaf pan, scraping bowl and guiding into the pan’s corners.

For Elderberry Swirl

• 3/4 c. fresh or frozen/thawed elderberries (or blueberries, red currants, blackberries)
• 1 tbsp. tapioca flour or cornstarch, or arrowroot starch – dissolved in 4 tbsp. water

In a small saucepan, heat elderberries over medium heat with a few tablespoons of water. Using a potato masher or large spoon, gently crush berries as they heat. When liquid just begins to heat and slightly bubble, drizzle tapioca-water mixture in, stirring well and allowing to simmer just a few minutes. Adjust liquid if necessary by adding a bit more water to make a slightly thickened, pourable, lovely sauce. Allow to cool a bit. Then, swirl spoonfuls of elderberry sauce into the semifreddo, likely with a large smile on your face. Freeze at least 4 hours, 5-6 perhaps  – for optimum partially frozen and still soft in places consistency.

Unmold on your prettiest platter, slice and spoon remaining peach sauce along either side, or scoop into dishes with peace sauce and enjoy. Keep frozen until about a half hour or more before serving again.

How perfectly scrumptious!