Preparation

Heat the milk with cream, sugar and as much szechuan pepper as you wish and, when the temperature reaches 85 degrees, remove from the fire and add powder skimmed-milk. Filter and quickly let it cool by stirring very rapidly in a bowl immersed in water and ice cubes.
Let the mix rest for one night in the fridge then knead it in an ice-cream machine.
Wash the peaches, peel them, cut into slices and wrap half of them in the raw ham slices.
In a cake tin melt butter and sugar and alternate a slice of peach with a slice of ham-wrapped peach.
Cover with puff pastry, pierce it with a fork and bake for 30 minutes at 180 degrees until it is cooked and golden brown.
When it is lukewarm, turn it on a serving plate.
Serve lukewarm with the szechuan-pepper ice cream.