Thursday, August 11, 2011

Peach Ice Cream


3 ripe peaches, peeled, pitted and coarsely chopped
1 ripe peach, finely chopped, (set aside for the last 5 minutes)
½ cup water
¾ cup sugar
½ cup sour cream
1 cup heavy cream
¼ tsp. vanilla extract
A few drops of freshly squeezed lemon juice

Combine 3 of the peaches and water in a medium nonreactive saucepan. Cook over medium heat, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.

Remove the pan from the heat, mix in the sugar, and set aside to cool to room temperature.

Add the peaches and their juices to a blender or food processor with the remaining ingredients. Pulse briefly so that there are still a few chucks of peaches in the mixture.

Chill the mixture thoroughly in the refrigerator. Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions. During the last 5 minutes of churning, add the 4th peach to the ice cream maker.

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