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
Yesterday’s post for Double Chocolate Brownies suggested adding ice cream. Here is what we serve at Cooking by the Book: a rich, bourbon spiked vanilla treat.
This recipe follows the classic technique of carefully making custard. The steps here are well described and take some time — greatness is rarely swift. But I assure you that this ice cream will immediately become a favorite. You really don’t even need a brownie to enjoy it!
Vanilla Bourbon Ice Cream
Yield: 1 quart
- 2 cups heavy cream
- 2 cups whole milk
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- ⅔ cup vanilla sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons bourbon
Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.
Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the yolks, in a slow, steady stream. Gradually add the egg mixture to the hot cream, along with the bourbon, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.
Pour mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until ready to serve
Source: Emeril on the TV Food network 2006