We’re still very much in the midst of summer here, despite what basically every retail store would have us believe. No, I don’t want any Halloween candy, and I certainly don’t want to see Christmas decorations. Seriously. It’s August! Leave me alone with my peaches and tomatoes and corn and okra and pluots.
Ice cream, as most of you know, is my favorite type of dessert. It doesn’t matter the occasion or time of year, ice cream is always the answer. This peach ice cream is the epitome of summer desserts. Ripe, juicy peaches are combined with cream and sour cream (much like this strawberry ice cream) and churned into a simple and lovely treat perfect for this time of year. Peaches are plentiful right now, and I plan on taking advantage of these sweet summer gems as long as I can. Make this ice cream soon, and savor the flavor of summer before it comes to an end.
- YIELD: 1 quart
1⅓ pounds ripe peaches
½ cup water
¾ cup sugar
½ sour cream
1 cup heavy cream
¼ teaspoon vanilla extract
A few drops freshly squeezed lemon juice
Pinch of salt
Start by peeling the peaches. Bring a medium pot of water to a boil. Slice a small X into the bottom of each peach. Gently lower them into the water and boil for about 20 seconds. Use a slotted spoon to remove them to a colander and shock with cold water, then allow them to cool. When cool to the touch, slip the peels off.
Cut the peaches in half and remove the pits. Dice into large chunks and place into a medium saucepan. Add water and cook over medium heat, covered, stirring once or twice, for about 10 minutes or until soft and cooked through.
Remove from heat and stir in the sugar. Cool to room temperature.
Add the sour cream, cream, vanilla, lemon juice and salt to the cooled peaches and puree with an immersion blender or transfer to a blender or food processor and pulse until mostly smooth with some chunks of peaches remaining.
Chill mixture thoroughly in the refrigerator, then freeze in an ice cream maker according to manufacturer’s instructions.