Back in the spring when I was writing a series of posts on strawberries, I fully intended to include a recipe for strawberry ice cream. Unfortunately, the results produced from my ancient hand crank machine were not worth sharing. Luckily, however, it inspired the purchase of a fancy new cuisinart ice cream maker, which makes homemade ice cream even easier than a late night run to the grocery store for a pint of Ben and Jerry’s. I guess, of course, if you’re like me and always have a stash of heavy cream on hand…
Of peach ice cream, David Lebovitz, the author of The Perfect Scoop, writes:
“This is the first ice cream that springs to mind when people recall hand-cranked, old-fashioned fruit ice creams from their past. More than any other homemade ice cream, this is perhaps the most beloved of all flavors and is indeed best when spooned right out of the machine, just moments after it’s been churned.”
Truly, one of my most distinct childhood food memories is of peach ice cream freshly made on the back porch during the summer. It is simply incomparable to anything you’d find mass-produced. If you’ve never tasted it before, you’re missing out on one of life’s greatest experiences . Luckily, peach season is in full-swing, and in this heat, ice cream is the perfect way to cool off.
I’ve always had peach ice cream made in a more, shall we say, rustic way, with chunks of peaches just tossed into the machine with the cream. This recipe, from The Perfect Scoop, is a little more refined. More labor-intensive, but worth it if you’re up to it.
1 and 1/3 pounds peaches — about 4 large
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
A few drops freshly squeezed lemon juice
Peel the peaches: bring a small pot of water to a boil. Cut an X into the bottom of each peach. Drop into the boiling water for about 20 seconds, remove with a slotted spoon, and immediately drop into a bowl of ice water. The peel should come right off.
Cut each peach into chunks, removing the pit. In a saucepan over medium heat, combine the peaches with the water and stir until cooked through, about 10 minutes. Remove from heat and stir in the sugar. Cool to room temperature.
Coarsely puree the peaches and any leftover liquid in a food processor with the sour cream, heavy cream, vanilla and lemon juice. I like it a bit chunky but blend to your taste.
Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker according to the manufacturing instructions. Be patient, as I know the temptation to dive right in with a spoon before it’s ready is STRONG. But in the end you’ll be glad you waited for the final results.
Some feedback on the recipe: I really loved the addition of sour cream, but thought it was a little overwhelming. The next time I make this, I will cut it back to a quarter cup. I don’t think I would personally need to replace it with anything since this mixture overflowed in my ice cream maker during the freezing process. But if your machine is much larger than 1.5 quarts, you might want to add a little more heavy cream.
As the author wrote, it is best when freshly made, but you can store it in your freezer as well.
Beyond the slightly-too-strong sour cream, this recipe was absolutely divine, and will become a tradition in my household. And now I have a massive craving for it. I think I’m gonna hit up the leftover in my freezer right now…