When I want ice cream, I return again and again to The Perfect Scoop by David Lebovitz. David’s recipes are in a class by themselves.
It’s peach season and earlier this year I promised good peach recipes. This recipe, for peach ice cream, is much more than good. It uses both heavy and sour cream, so the sweet peach flavor is contrasted with that underlying sour cream tang.
Easy, tasty, and fun. Try this before summer runs out.
Oh, tomorrow’s post? It’ll be a peach shake using this peach ice cream. You don’t want to miss out.
Peach Ice Cream
Yield: 1 quart
- 1 ½ pounds [600 grams] ripe peaches [about four large peaches]
- ½ cup water
- a quarter cups sugar
- ½ cup sour cream
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- A few drops freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with water in a nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from heat, stir in the sugar, then cool to room temperature.
Purée the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
Chill the mixture thoroughly in the refrigerator and freeze in your ice cream maker according to manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz