Saturday, July 3, 2010

Peach Ice Cream

There are few things as quintessentially summer as peach ice cream, and homemade at that!  I am loving (loving!) my new ice cream maker attachment for my KitchenAid mixer (if you missed that story, you can read it here).  This ice cream froze up beautifully and was sweet and creamy.  Definitely a make-again, and soon!

Peach Ice Cream
The Perfect Scoop, by David Lebovitz
Makes about 1 quart

1 1/3 pounds ripe peaches (about 4 large peaches)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp. vanilla extract
a few drops of freshly squeezed lemon juice

Peel the peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook with with the water in a medium, 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.

Puree 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, then freeze it in your ice cream maker according to the manufacturer's instructions.

1 comment:

  1. Mmm yes. Fresh peaches in summer are a must. And even more of a must - homemade ice cream! Looks delicious.


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