Frozen
Homemade Peach Ice Cream
There are few things more summery than homemade peach ice cream: ripe, juicy peaches, heavy cream, and in this recipe, the surprise of tangy sour cream all churned into creamy, peachy goodness.
This recipe is from The Perfect Scoop by @davidlebovitz the first ice cream cookbook I ever bought and still the first one I reach for. Sour cream might sound like a weird addition, but trust me: it adds just enough tang to make the peaches taste even peachier, while the heavy cream keeps everything rich, smooth, and scoopable.
If you have good peaches right now, this is your sign to churn them into ice cream. Summer really doesn’t get much better than this. What’s your favorite peach dessert?
Homemade Peach Ice Cream
- Prep
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- Cook
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- Total
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- Yield
- 4 servings
Ingredients
- 1 1/2 pounds(600g) ripe peaches (about 4 large peaches)
- 1/2 cupwater
- 1/4 cupsugar
- 1/2 cupsour cream
- 1 cupheavy cream
- 1/4 teaspoonvanilla extract
- A few drops freshly squeezed lemon juice
Instructions
- 1Peel the peaches, slice them in half, remove the pits, and cut into chunks.
- 2Cook the peach chunks with water in a nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
- 3Remove from heat, stir in the sugar, and cool to room temperature.
- 4Puree 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.
- 5Chill the mixture thoroughly in the refrigerator.
- 6Freeze in your ice cream maker according to the manufacturer's instructions.
Notes & Tips
Chill the mixture thoroughly in the refrigerator before churning. Source: @davidlebovitz (The Perfect Scoop)
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