When I think of Peach Ice Cream, I think of my brother-in-law, Tommy. When he joined our family in 1979, he brought us tennis, War Damn Eagle, the idea you didn't eat watermelon until July 4 and peach ice cream. His peach ice cream had ribbons of peaches running through it and it was, possibly, the best tasting summer treat I'd ever had. As much as I love chocolate ice cream in all its incarnations, Peach Ice Cream is summer, which is why it's appropriate it is the first recipe in Ice Cream Week.
This recipe is from The Perfect Scoop, my ice cream bible. It was ridiculously easy and very good; the tang of the sour cream was a nice contrast to the peaches. It wasn't as "peachy" as I hoped, but that was because the peaches I used weren't as ripe as I wanted. Make sure you use sweet, ripe peaches for the best flavor. As usual, this recipe only makes a quart. If you want to use a large, ice/salt ice cream maker, you will need to double the recipe.
Peach Ice Cream
- 1 1/2 pounds ripe peaches (about 4 large)
- 1/2 Cup water
- 3/4 Cup sugar
- 1/2 Cup Sour Cream
- 1 Cup heavy cream
- 1/4 tsp vanilla extract
Peel the peaches, slice them in half and remove the pits. Cut the peaches into chunks and cook them 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 let cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with 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.