Peach Ice Cream
I hope everyone had a fantastic 4th of July yesterday! We stayed home in the morning (playing, making smoothies, playing some more, baking cookies…), and then headed over to the grandparents’ house where the kids played and cooled off in the kiddie pool. Fun with family is always the best way to celebrate. 🙂
If it’s as hot where you live as it has been here, why not cool off with a bowl of creamy peach ice cream? Tempting, isn’t it? Made with fresh peaches, this ice cream tastes like summer. Creamy, fresh, and sweet, it’s pretty much irresistible. Be sure to try some soft-serve style straight from the ice cream maker. You might have trouble stopping at just one or two scoops!
If you haven’t yet taken the plunge and bought your own ice cream maker, then I strongly encourage you to do so. When I bought mine, I wasn’t sure how much I would actually use it, but I now I would have a hard time living without it. It is so fun to make your own ice cream, and the best part is that you are not limited to the flavors you find in the store. In the mood for s’mores ice cream? Go ahead and make some (I am planning to very soon!). Have lots of fresh, ripe peaches that you need to find a use for? Make peach ice cream! And, I must say, if you do have the problem of an abundance of peaches in your kitchen, you are one lucky person!
Peach Ice Cream
Makes about 1 quart
- 1 1/3 pounds (600g) ripe peaches (about 4 large peaches)
- ½ cup water
- ¾ cup (150g) sugar
- ½ cup (120g) sour cream
- 1 cup heavy cream
- ¼ tsp. vanilla extract
- A few drops freshly squeezed lemon juice
- Peel the peaches, slice them in half, remove the pits, and cut into pieces. Cook the peaches with the ½ cup water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
- Remove the pan from the heat and stir in the sugar. Let the peach mixture cool to room temperature.
- Once cool, puree the cooked peaches and liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice. I like to puree mine until smooth, but if you prefer small chunks of peaches in your ice cream then puree until almost smooth.
- Chill the mixture completely in the refrigerator, and then freeze in your ice cream maker according to the manufacturer’s instructions.
Source: Slightly adapted from The Perfect Scoop, by David Lebovitz.
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