Peach, rosemary, and vanilla ice pops recipe.

Peaches in syrup: Bring 1/2L of water to a boil with 50g of sugar. Add the rosemary branches and let infuse for about twenty minutes. Rinse the peaches, place them in the syrup on the heat, and let cook for about twenty minutes. Allow to cool before peeling, and blend with 2 tablespoons of brown sugar.

Vanilla cream: Whip the cream with the mascarpone and vanilla powder. Add the sugar when the right consistency is reached, and beat for a few seconds to combine.

To finish the sticks: Spoon the vanilla cream to fill half of the molds (don't forget the stick). Let it set for about ten minutes in the freezer before adding the peach compote. Allow it to set for a few hours before tasting.